I wanted to try this recipe because it is similar to a cake my late grandma used to make when we were kids. I made it for a get-together with some friends. I took the advice of another reviewer and paired it with some good vanilla ice cream. I normally don't care for cake and ice cream together, but this combination is heavenly! Everything about this cake is good, and the crunchy sugar on top is a real plus, too. Everyone seemed to really like the cake. The main difference between this cake and my grandmother's is that this one had more chocolate chips. My adult daughter had a piece of the leftovers and she thought there were too many chocolate chips on it, so that is something to consider. The only things I did different from the recipe are that I used 1 cup of pecans, instead of 1/2 cup, and I may have inadvertently added a little less flour than what is recommended (but I think that may have worked in my favor because the cake was extra moist). This is a great cake and if you do have leftovers, try heating a piece up in the microwave for 15 seconds or so~ yum!

Reviewed On: Feb. 12, 2009

I made this recipe with a few changes and it turned out delicious. After looking at the recipe again, I've noticed that I forgot to add the parsley~ even though I have some growing in my house! LOL I think that would have added even more flavor. Like others here, I added potatoes and carrots with the other ingredients and cut the venison down to 1 pound. I didn't have tomato sauce, basil, or oregano so I substituted 1 small can each of pizza sauce and V-8. I cooked the stew overnight for about 8 hours on low, but the vegetables weren't quite done when I checked it in the morning so I turned the slow cooker on high and cooked the stew for about 2 more hours. At the very end I added 1 cup of frozen peas. It is an excellent, flavorful stew and I recommend the recipe to anyone who is cooking with venison.

Reviewed On: Jan. 7, 2009

This is a very good recipe that is quick and can be made from ingredients that cooks commonly have on hand. The only changes I made were to reduce the water to 1 cup, and to cook the mixture for about five minutes instead of one. It thickens up after cooling and I thought the flavor changed for the better after it sat in the fridge for a few hours. Very yummy!

Reviewed On: Nov. 17, 2008