This cake is wonderful. I followed the recipe almost exactly, except that I used chocolate fudge cake mix because that is what I had on hand and I added a touch of cocoa powder to the batter. The ganache topping is fantastic. I ended up making the cake as 12 mini bundts instead of a giant bundt and serving individual cakelettes with fresh raspberries. It would also go nicely with strawberries, sorbet, or by itself. The raspberries or fruit aren't strictly necessary but if you get them, the raspberry flavor really goes wonderfully with the cake. The cake was extremely moist. If you refrigerate (directions suggest that you do that, presumably because of the topping) let the cakes return to room temperature before serving so that the icing becomes soft. It tastes good cold too, but it is more like chocolate candy when taken straight out of the refrigerator.

Reviewed On: Apr. 30, 2009

Great recipe! I followed it exactly as written except that I made 1 1/2 cups of rice and increased all measurements by 50%. I would definitely make this rice again. The whole family loved it. I may cut back on the garlic salt a bit as it was a touch too salty for me (I made the broth with a bouillon cube, which may have contributed to the saltiness). I think I will try it with half the amount of garlic salt but add in a touch of garlic powder to compensate for the loss of the garlic.

Reviewed On: Apr. 17, 2009

Fantastically delicious! I reduced the amount by 1/3 and used 2 cups of beans and accordingly decreased all measurements by roughly 1/3. The only change I made was the addition of one bouillon cube. I cooked the beans on low (my slow cooker tends to get too hot so I did not bother with high heat) and the beans were ready in the time in the recipe. I did not mash the beans, however. I ended up surving them whole with their sauce over Mexican rice.

Reviewed On: Apr. 17, 2009