Excellent look and consistency. Stiffens perfectly without being too hard, still very edible. REALLY great for dipping cupcakes into, it coats them so nicely and holds anything you might put on top, i.e. fruit, sprinkles, etc. Try it with the Too Much Chocolate Cake recipe in either cake or cupcake form. Wonderful. It also stores very well.

Reviewed On: Mar. 29, 2009

Excellent, easy recipe. I reduced the oil to two-thirds or so. I agree with the mini-chip idea, they do stay suspended better. I made these in cupcake form and they came out wonderfully chocolatey and moist, no problem. I made the Satiny Chocolate Glaze as suggested by a few reviewers and dipped each cupcake in it to coat the top. Then I sliced up strawberries and topped each one with a whole sliced strawberry or a few blueberries or raspberries. The glaze stiffened up nicely but didn't harden so they were still easy to eat but the berries held fast. Beautiful and delicious. Thanks for the recipe!

Reviewed On: Mar. 27, 2009

I agree with the person who said get rid of the picture associated with the recipe--it looks NOTHING like it. I followed the recipe exactly and thought it was pretty odd as I was assembling it (maybe the coconut and pecans float to the top?) but it literally looked like an earthquake hit it when it came out. It ran over the sides of the pan and the cream cheese/sugar mixture was very soft while the cake was fully cooked. I felt like I had to cook it longer because of this weird disparity. It tastes okay (my boyfriend loves it for some reason) but the coconut and pecans on the bottom and too brown and I feel like it's too sweet overall. Seriously, that picture isn't even close to the real thing.

Reviewed On: Nov. 21, 2008