So good it left me shaking my head in disbelief! Based on other reviews, I doubled the mixture of eggs, flour and evaporated milk, added an extra egg, omitted the regular milk, and used enchilada sauce on top. Because my favorite chile rellenos are filled with fresh spinach and mushrooms, I sauteed some and added them in between the layers of cheese and chiles. When baked in an 8x8 pan it needed an extra 10 minutes to set before I could add the enchilada sauce, and I broiled it at the end until the cheese was bubbly. So, so good -- can't wait for leftovers!

Reviewed On: Aug. 8, 2010

I was sure I was going to love this, but it really didn't turn out as expected. The flavor was good, but the stuffing was really dry. I'd probably try it again, but next time I'll moisten the stuffing mix with broth. Too bad because it makes a lot!

Reviewed On: Jul. 25, 2010

Cake just doesn't get any better than this, and I can't believe it's taken me so long to review this recipe. I've made it at least a dozen times now, and it is legendary among my friends, family and coworkers. It's dense without being heavy, rich without being cloying, and perfectly sweet and chocolatey. I don't change a thing, and wouldn't dream of using another icing. As other reviewers have mentioned, you really don't have to trim the tops of the layers. It bakes up just right, and is truly delicious.

Reviewed On: Oct. 11, 2009