This cake is fabulous! I took it to a family potluck yesterday, and everyone raved about it. I've made this once before with regular cocoa and I didn't like it as well. Plus, the flour stuck in clumps to the top of the cake from the grease/flour routine. This time, I made sure I bought some of the oil/flour baking spray, which worked really well. I also used the Hershey's Special Dark baking cocoa and the cake came out black, black chocolate. This type of cocoa gave the intense, rich taste I was looking for! My grandma was surprised you could actually taste the Kahlua (I used cheapo generic), unlike a lot of other cakes with liquor.

Reviewed On: Sep. 14, 2008

These lemon bars are very good. I used 1/3 cup Key lemon juice and they were quite tart and lemony. Very yummy! Someone else mentioned that the crust becomes very sticky and hard to spread in a 9X13. A way to avoid this is to prepare the crust like a pie pastry, which will resemble pea size crumbles. You can then easily press it into the 13X9.

Reviewed On: Sep. 7, 2008

This is not a bar recipe, but a coffee cake. I was disappointed it wasn't more dense and most like a bar cookie, instead it was at the top of my 9X9. I also didn't care for the crumb top -- it didn't seem to add to the recipe. It was ok as a spice coffee cake recipe.

Reviewed On: Aug. 4, 2008