This recipe is almost identical to one I make myself and is very good and never lasts long in our home. The key to keeping this cake from becoming hard and dry is to be sure to remove it from the oven as soon as its done. The brown sugar in it will burn and harden if left in too long. An excellent homemade icing for this cake is Cream Cheese Icing: 1 pkg. cream cheese (room temp), 1/2 stick unsalted butter (room temp) blended until smooth with a mixer. Add in confectioners sugar until you get your desired sweetness and texture. The easiest and best cream cheese icing I have ever tried. Excellent cake!

Reviewed On: Nov. 27, 2007

This is a great stew for anyone to try! I had to make a few minor adjustments but the overall taste is super! I got a late start that day so I opted to use a 3 lb chuck roast that I cubed and tenderized and then I opted to slow cook this on my stove top. Using the chuck roast and cooking it on the stove top for about 2.5 hours still gave me a devine stew that was as tender as it could be! I only opted to drop the water in the recipe and put in beef stock as another reader suggested and I didnt have the wine it called for so I grabbed my cooking sherry and it did the trick! I will make this again and again....!

Reviewed On: Apr. 11, 2007