This recipe was absolutely delicious! I made it as written, and was taking both loaves to my parent's house for Thanksgiving. We actually ate one in the car on the way there... One recommendation I would make is to make it a day ahead of time and wrap each loaf in plastic wrap individually over night. Straight out of the oven it did have a nice crispy outside, but the moisture all through from the overnight sit made the texture wonderful.

Reviewed On: Dec. 22, 2007

This recipe is delicious. I made a few modifications based on other people's recommendations. I used 1 cup brown sugar to 2 cups white sugar. I also used more of each of the spices than it called for, I used a "rounded" measure of each (a well-rounded teaspoon of cinnamon instead of a teaspoon, etc.) I also tried it at different times with both using all the oil called for, and with replacing half the oil with applesauce. I'd say it definitely tasted better with all the oil, but the applesauce didn't lessen the taste enough to make up for the fat difference! I'll keep using the applesauce in the future.

Reviewed On: Dec. 22, 2007

I thought this was quite yummy. I followed others' advice and made the chocolate in 2 batches for the top and the bottom layers. It worked out well! It's not true fudge, it's "fudge-like candy" but a heck of alot easier to make than true fudge. Oh, it turned out that I was out of green food coloring, so I shook a bunch of green sugar sprinkles into the white chocolate layer while it was still in the pot - they melted and turned the whole thing green. Just a tip!

Reviewed On: Dec. 22, 2007