I made this as a last minute addition to our menu for a party we had. The other meat dishes were roast turkey and baked ham. Since this was only an afterthought, I only bought 9 pounds of brisket. It was so tender. I just let it cook until it was super fork tender. It was all gone and gobbled up before the ham and turkey. Our guests couldn't get enough of it. I even saw one guest literally pick up the tiny pieces of beef, with his fingers, left in the chafing dish. Personally I thought it was a little too sweet, maybe I should've reduced the chili sauce. I didn't serve it drenched with the sauce, just a little on top. I will make this again. I had to use two crock pots to cook this. Next time, I will just have to use 20 pounds. Since I would have to use a large amount, and at $4.99 a pound, brisket gets expensive. Thanks for the recipe.

Reviewed On: Jan. 23, 2009

I made these for my husband's 60th birthday party. We had 40 people over and I wanted to make dishes that people love, but are usually expensive to buy ready made and this was one of them. This was in addition to other desserts that we made. I used 3 pounds of strawberries and just put them on wax paper to set. I also just used the microwave to melt the chocolate chips. I used Ghirardelli and followed the instructions on the back of the label. Thank you so much for a wonderful recipe. I put them on a 3 tiered plate stand, on nice plates. They looked beautiful and they tasted terrific. I just priced them at Macy's and Godiva and they were asking $5 each at Macy's and $4.50 for a small and $5.50 for a large at Godiva. And the clerk said the one's they had were all large. And the ones I made were the same size. It was good to see our guests eat as much as they wanted of these delicious treats. Thank you for an easy recipe. I will definitely make these again.

Reviewed On: Jan. 23, 2009

I just made this again today. I doubled the recipe: one in a bundt pan and 12 in mini bundt pans. I baked the minis for 17-20 minutes. I've made this for the last 2 years now and always used light rum because that's all I had. It's just fantastic. I used dark pans and had to lower the temp to 300. The first time I made it, I forgot to lower the temp and didn't watch the cake too closely, so the cake was a little dry, but now, I think or rather, hope, I've mastered it. Thank you so much for a delicious recipe.

Reviewed On: Dec. 23, 2008