I had four small beets from my CSA box and was stumped as to what to do with them. I read the reviews and decided to give this cake a try. The four beets only came to about 1 cup of puree. I decided to just see what would happen with that amount instead of getting more or subbing something else. I also used half all purpose flour, half cake flour. Those were my only alterations (other than baking it in a regular pan instead of a bundt pan) and they worked. There was absolutely ZERO beet taste to the cake, it was moist but not mushy, and very tender. A little heavy on the prep/clean-up but totally worth it. Also note that, though the cake looks REALLY dark, the chocolate flavor is not overwhelming - it tastes like a normal chocolate cake, not a 'death by chocolate' type dessert. The beets just enhance the depth of color.

Reviewed On: Oct. 7, 2009

Received three "This is the best clam chowder I've ever had" comments, and I'll add my own. Absolutely delicious! I used one pint half & half and one pint 2% - VERY creamy - and was only brave enough to add 1 T balsamic vinegar (no red wine vinegar on hand). Next time I'll try the 2 T because it added a real depth to the soup. Omitted carrots (yuck!) and added an extra can of chopped clams (3 minced, 1 chopped for chunkiness). Also used 1/2 jar of clam juice to cook veggies instead of water. Slurp!

Reviewed On: Nov. 9, 2007

This is the Key Lime Pie recipe to use! I've made it a couple times and it just makes your eyes want to roll into the back of your head, it's so good! I froze it once & refrigerated once. The frozen one thawed before it was eaten so refrigerating should work fine. Perfection!

Reviewed On: Feb. 22, 2004