Alright, I HAD to make this cake after all the reviews. However, I wanted to also make it healthier. I used Egg beaters in place of eggs, sugar free pudding (as dark chocolate as I could find), fat free sour cream, and fat free cool whip. Then followed the recipes and remaining ingredients list as originally published. The end result... AMAZING! I didn't even chill it yet! The frosting is good if you like ganache or that real semi-sweet taste. If you don't, top it with something else. However, the cake was so moist and good... it doesn't even NEED frosting!

Reviewed On: Jul. 8, 2009

This is sooo amazingly rich! I did take some suggestions others made. I used some of the plain custard on the bottom layer, then mixed some of the topping into the custard, and then topped it all with the remaining topping. Wonderful!

Reviewed On: Jun. 29, 2009

My brother and father will not stop raving about this pie! I made it for Easter and my brother insisted on taking the leftovers home (we had 5 different desserts)! He also asks me to make another one whenever he sees me! I did a few things different to fit stuff I had on hand, but kept it all in the same vein. I used reduced fat cream cheese, low fat sweetened condensed milk, sugar free caramel. I also put a thin coating of ganache along the bottom of the pie crusts (I used cheap ones and a hole was in one). The ganache sealed the hole and made this taste like a "German Chocolate" pie... if you've ever tried one of those. All in all it was amazing, I do suggest making it a day in advance to "firm up" and the extra one that you can freeze, tastes just as delicious!

Reviewed On: May 20, 2009