"What you put in, you get out" The artificial tasting ingredients such as cake mix and instant pudding don't disappear with the addition of the other ingredients as I had hoped. SO if you are looking for a really impressive dessert for a dinner party- this isn't it. It tastes a little better than Entenmann's or other commerical pastry (which are good in their own way- but just have a certain mass produced flavor). BUT on the positive side- and this is pretty important- it is INCREDIBLY EASY and can be whipped up in minutes by a novice baker and also comes out extremely moist. An excellent texture-not crumby or dry at all-- great for a kid's birthday cake! 2 comments- at my supermarket, I couldn't find any cake mix that was specifically for a double layer cake- so I used 2 complete packets and have no idea if I used the right amount. An actual measurement would be less confusing. Also-- the glaze was far too much. I used half because I didn't have room to pour the rest and it was dripping off the platter as it is. It's also a good idea to let the sauce thicken before pouring it over- about 1/2 hour in the fridge. Otherwise it is really messy and gets everywhere.

Reviewed On: Oct. 22, 2009

Very good recipe and fun to make. Delightful rich batter turns into a very moist and delicious white cake. Two things to take note of- I had cut down the sugar in the batter and also in the topping and it still came out quite sweet- so you may want to do the same if you aren't into cloyingly sweet desserts. Also- the cinnamon/sugar mixture doesn't quite hold together with the choc chunks and pecans- so I ended up with a lot of sugar at the bottom of the bowl- which led to uneven spreading between the 2 layers. It's best to keep them separate and spread them one after the other. Also- use as much of the cinn/sugar to suit your taste- for me it was a bit too much. And and one more thing- my middle layer of topping "fell" to the botton creating a sort of choc crust which was fine by me (and my guests) but it didn't quite look like the photo. The taste was great though and I'd make it again!

Reviewed On: Oct. 18, 2009