Serious Eats - seriouseats.com

justin386, Can you be a little more specific about what happened? Did you let the coconut cream rise to the top of the can, and skim it off? Cracking the coconut is not as dramatic as it sounds - essentially, you want to boil off the water content in the coconut cream, leaving behind the fat that will help to brown the curry paste.

@ieatgoodfood: This breaks down the measurements for many gooey substitutions. For a peanut butter gooey, for example, you'd use a chocolate cake mix for the "crust" part and a cup of peanut butter for the gooey. Everything can be gooey cake-ified!

not that i am defending this recipe because i don't even like pumpkin, but i will say i made the barefoot contessa coconut cupcakes last weekend and they were just as bad in terms of contents -- OVER a box of powdered sugar (including the frosting), a box and a half of cream cheese, two bags of sweetened coconut, and nearly two boxes of butter if i recall. delicious if you forget what's inside! ;)

I've made this twice - once last year, with a whole year to recover, then again this past weekend. My family is over the moon with this recipe, but I will admit the cake layer is truly too sweet for adult tastes.

The pumpkin layer is delicious, light and creamy, but if you serve small pieces you can get away with it. (unless you go back for more.)

What I really loved was the following two Google Ads between the recipe and the comments:

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Hee hee pretty context-sensitive! Google knows you'll need these!

@susanova: Ooh, I've never split up the batter like that but that sounds like a reasonable amount of time. Report back!

I'm sorry, but this woman is going to kill us. Been to her restaurant in Savanah and really enjoyed it. The fried chicken and the greens are to die for. I must have eaten 1200-1500 fat grams in one meal. And this recipe-- 16 tablespoons of butter and a BOX of sugar! I'm sure it tastes wonderful but just reading the recipe, I think I gained 5 pounds. Dave

That's 16 ounces by weight, for the powdered sugar.

I don't know, the picture doesn't look very appetizing?

I brought these in today for the office's October birthday celebration (along with the food processor carrot cake recipe from Cook's Illustrated) and they were a big hit. A ton of my coworkers requested the recipe.

I didn't manage to find any ginger or spice cake mix, so I used plain yellow cake.

One of my coworkers and I were discussing the cake part. Although I liked the recipe overall, I'm not a huge fan of the cloying vanilla flavor in box yellow cake mixes. He suggested trying to make a shortbread next time. I'm still interested in trying out a ginger or spice cake mix, but am unsure if that would be overkill. ?

I just made the pumpkin gooey the other day. It is very, very decadent. Ironically, I had found it in this cookbook which she gave out at her recent tv taping of MomLogic.

Same - pls post amounts for sugar and salt. Would love to make this!

Thirded...