Tasted very good by itself before I refrigerated it. I used it as a middle layer for daughter's Bavarian cream cake. The flavor of the chocolate completely drowned out the Bavarian cream. Also, daughter loves Bavarian cream doughnuts and expected this to be same which it isn't. The cream doesn't flow (she called it "gelatinous") and I guess the texture isn't the same. Still, it wasn't all bad. I actually refrigerated it in a cake pan, dipped it in warm water to release it and made it a middle layer between two yellow cake layers. When I put the top layer on the B. cream kind of oozed out a little, but held firm. Interesting stuff, not the greatest taste treat.

Reviewed On: Jun. 21, 2009

I gave this 5 stars because it is the best carrot cake we've had since I lost "Mary Lou's carrot cake" recipe from the Rowe's Family Cookbook. (Page was torn out. I still like that one better, but this is the best I've found since then.) The frosting here is excellent. Best we've ever had.

Reviewed On: Dec. 19, 2008