This was tasty, but I wouldn't say it qualifies as a pound cake - it has the weight and texture of boxed cake, not the density of pound cake. Several folks suggested adding chocolate chips - I tried this and it ruined the recipe. The chips sank to the bottom of the batter once I put it in the oven, and the chips melted and adhered to the pan. In spite of my greasing and flouring the pan, the chips portion stuck in a clump and took off the top of the cake when I popped it out. I cut up the remaining cake into slices and spread them on a platter sprinkled with powdered sugar so it was presentable. It was good, but not a pound cake.

Reviewed On: Jun. 25, 2007

Our guests loved this - it was hearty, easy to prepare, and looked good on the plate. I served it with the guacamole salad bowl, also from Allrecipes.com and it made a great meal. Be sure you use the 8 inch tortillas, as the recipe calls for - I bought the larger size and had to trim them to fit in the casserole dish. Also, as others have suggested, double the soup and sour cream mixture so you can be sure you have enough to go around.

Reviewed On: May 6, 2007

This was a nice twist of a salad to serve with Mexican dishes. I made a few changes and was pleased with how the dish came out: - I used shredded taco lettuce instead of torn leaves and used halved grape tomatoes. It made it more of a slaw so the bites were finer than they would have been as a standard salad. - Since it was a side dish, I didn't use shrimp or tuna. - I didn't find the dressing to offer enough coverage (and I think that's because of my shredded lettuce choice), so I added about a quarter cup of ranch dressing to the food processor once I made the dressing. - We all agreed that the dressing needed a teensy bit more zip - some thought vinegar, others more hot sauce or chili powder. But, all in all, it was a pretty salad that appealed to both our men and women guests.

Reviewed On: May 6, 2007