I made this cake today and had a piece tonight. I followed the recipe as is but didn't have any mini chocolate chips - only the regular size. You could actually taste (and see) the chips in the cake. I baked at 350 for exactly 1 hour and let it cool in the Bundt pan for another hour. Then I inverted it onto a cake plate with a cover and let it cool completely before covering it. This cake was so MOIST. Right before serving I dusted it with a little powdered sugar. If you follow the directions as stated, you will have one of the most decadent chocolate cakes. Thanks for the recipe Lisa, this will definitely become my standard "chocolate cake".

Reviewed On: Feb. 8, 2011

This dish was AWESOME!!! I fixed for New Year's day since we traditionally have cabbage for New Year's. This takes the plain ol' vegetable to new heights. This is what I did: (1) Cut a medium-size head of cabbage and boiled it for about 7-8 minutes and drained it for at least 2 hours (so the dish wouldn't be watery.) (2) Chopped a medium-sized onion and sauteed that in 2-3 tablespoons butter then I made a roux (3) Added the milk (I used at least 2 cups) and added cubed Velveeta and also added some pepper and garlic powder. (4) Sprayed a 9x13 baking dish with cooking spray and put in half the well-drained cabbage, poured half the chedder cheese sauce over the cabbage and sprinkled some shredded Cheddar cheese over. Then I put the rest of the cabbage on top and poured the rest of the cheese sauce and covered with shredded cheese and bread crumbs. (5) Covered with foil and baked for 1 hour at 350 degrees. My husband has even asked me to make it again. I will definintely make this every New Year's and many times during the year. Thanks for sharing!!

Reviewed On: Jan. 15, 2011

This yielded the most tender ribs I've ever had!! I seasoned the ribs first with a little salt, pepper and garlic powder and then I baked very meaty country style ribs for 2 hours covered with foil. Drained off the grease and then poured a WHOLE bottle of Bullseye Barbecue Sauce and covered with foil. Returned them to the oven and baked another 70 minutes. The meat was soo tender-it was falling apart in the sauce. This is an AWESOME way to cook an inexpensive cut of meat that yields such tender results. I will definitely fix this one again.

Reviewed On: Jan. 15, 2011