I’ve used the recipe that June mentioned above and let me tell it is delicious. When I first heard of it, I was really skeptical. The thought of cooked flour just didn’t sound good to me. Was I ever wrong. I have made different variations and all has been great. As a matter of fact I’m doing a cake for my daughter this weekend and I’m using the cream cheese version. As far as sweetness, it is similar to SMBC (what I normally use).
