Super easy and so delish...my friends call it "crack corn" because once you start snacking, you cannot stop!

Reviewed On: Jan. 23, 2012

I realize that there's a lot of opposition to rating a recipe to which you have made significant changes, and I understand why. However I enjoy reading about what changes other cooks have made, it gives me inspiration. If you don't agree you may want to stop reading now (no hard feelings, I swear). I substituted half of the white flour with wheat flour. I used about 1 and 1/3 cups of real pumpkin puree, substituted 2/3's of a cup of Agave Nectar in place of the 1 cup of brown sugar and used 2 tsps of pumpkin pie spice instead of the individual spices. I made buttermilk from 1% milk by adding one half a tbsp of white vinegar to the 1/2 cup of milk, stirred and let sit for five minutes. I baked the bread in muffin tins at 325 for 25 minutes. Yes the five stars are based on my version but I have no doubt the original recipe was just as yummy, and by making these simple changes the calorie count was further reduced to about 110 calories per serving.

Reviewed On: Jan. 17, 2011

If you hate getting tons of compliments about your cooking than DO NOT try this recipe! This cake really lives up to it's name. Ultra rich, dense and moist, this is definitely extreme chocolate. Not wanting to have to slice the layers I opted to bake the cake in three 8 inch round pans and they came out beautifully. I did have to let the layers cool much longer than recommended, after 10 minutes they weren't ready to come out. After about 20 minutes I was able to coax them out of the pans. I used the frosting recipe between the layers but covered the cake in chocolate ganache. I took the cake to work and my coworkers all joked that I should quit my day job and become a baker.

Reviewed On: Jan. 10, 2011