Very flavorful! I was out of sour cream, so substituted with cream cheese, but I should have softened it a bit first before putting in the food processor as the dip turned out a little lumpy. I will definitely use sour cream next time. I used a jar of roasted red peppers rather than going through the hassle of roasting my own, and on the recommendation of other reviews, I used balsamic vinegar. I would say the balsamic vinegar is the star 'secret' ingredient as it brings out the best of all the other flavors. Thank you for sharing, Sarah!

Reviewed On: Feb. 21, 2011

Delish! From reading other reviews, I would agree that this would work in a 9 x 12 pan, but I would recommend the pan the recipe states - jelly roll pan, 15 1/2 x 10 1/2 x 1 - for 2 reasons. 1) the baking time is only 20 minutes in a jelly roll pan, and 2) since the cake is thinner, you get more flavor from the chips per bite! I opted for 1/2 butterscotch chips and 1/2 semi-sweet chocolate chips to balance the sweetness (tossed chips in a little flour before sprinkling on top to keep them from sinking to the bottom) and skipped the almonds. I also added 1 tbsp. of veg. oil as I was skeptical about this recipe not having any 'shortening', and used Jell-O brand instant pudding (prepared). The white sugar sprinkled on top adds an interesting crunch, similar to that of a coffee cake. The kids love this recipe - it is definitely a keeper, and I look forward to trying this with other flavors of cake mixes and puddings!

Reviewed On: Feb. 21, 2011

I will look no further for a chocolate cream pie recipe. The chocolate flavor of this pie is phenomenal! Fudgy and rich, and holds up very nicely. I accidentally added too much milk the first time, so I was 'forced' to double the recipe. The filling amount was perfect for 2 9-inch (Pillsbury) crusts. This is what I will do from now on as it is too delicious to only make one! Thanks for the recipe!

Reviewed On: Apr. 4, 2009