I bake. I bake a lot. I followed the recipe exactly and I was a little concerned at how thin the batter was. I made this into cupcakes. It made 27 cupcakes. 27 cupcakes that I only filled 2/3 full but they still overflowed and ran flat onto the top of my muffin tins and then stuck there. I had to tear the tops off which makes for pretty fugly cupcakes. They taste alright, but the edges of the tops were a little chewy where they overflowed. I usually make "Barb's Chocolate Cake" off this site and that one rocks, so I don't know why I deviated. Oh well. I made some kick butt white chocolate mint frosting though! I'm going to post that recipe. It's deee-lish on chocolate cupcakes.

Reviewed On: Jul. 2, 2009

Okay, so basically I used this recipe as a guideline, that's why I'm only giving it 4 stars. With my modifications it's 5 stars folks, and easier too! Here's where it's at: I followed the sauce recipe pretty much exactly, but when I sauted the onion and garlic, I added 2 extra cloves of garlic and 1/2 an extra onion. After the onions are translucent and you've added the garlic, spoon about a third out and dump them into the bread/milk mixture I'm about to tell you about. I was in a time crunch so I just cranked the heat and left the lid off and the sauce thickened up just fine in about 30ish minutes. I revamped the meatballs completely. Before you start the sauce, tear up 2 slices of white bread and pour about 1/4 cup of milk over them. Let them soak while you get the onions and garlic cookin'. After you've added the onions and garlic, add 1 tsp. each oregano and basil, 1 tsp salt and a few grinds of black pepper. Then add the 1 lb of ground beef. Lastly, squish it all up with your hands. Fun. Roll them into golf ball sized balls, and after they are all done, toss them in the sauce. Don't freak out if you can see some chunks of bread. It's fine, really. Hope that's not too confusing!

Reviewed On: Dec. 31, 2008

I'm not a big fan of cake mix recipes, and this one is not different. It wasn't chocolaty enough or cherry-y enough. I read the reviews before I made it though, and if you go for it, pour the cake mix in the bowl and add the eggs and extract. Stir as well as you can. Then I stirred in half the cherries until well combined and then I folded in the remaining half. There were whole cherries in the cake when it was done, which some people wanted.

Reviewed On: Oct. 28, 2007