I used this recipe as a guide and it worked well. My fiance refuses to eat soup if it doesn't have meat in it, so i added some crumbled chorizo sausage. I didn't have any wine so i skipped it. Other than that i stayed true to the recipe.

Reviewed On: Aug. 25, 2009

I'm would have given it a five for taste, but i knocked a star off because it's so hard to work with. I can't believe i'm the only one who had trouble with this recipe. i had to make this twice because the first batch collapsed. i baked it last night in two 8 inch rounds at 350 for 50 minutes, the toothpick came out clean, i let it cool for half hour and when i came back in the kitchen to make the frosting, they had completely collapsed in the middle. the cake was not even close to being done. My oven is true to temp, and i bake all the time so i was baffled. i wouldn't have wasted my time making it again, but i tasted a chunk from around the edge and it was so good i had to. I was making it for a birthday today so i made it again this afternoon. i baked them for 60 minutes and they were still not quite done so i turned the oven off and left them alone for two hours. I pulled them out of the oven and let them cool for 20 minutes and then ran a knife around the edge before turning them out. the first round broke in half and stuck to the bottom of the pan. i was more careful with the second one and it came out better, but it was still mangled, which only made it harder to frost. This cake is like a brick it's so heavy. but it is delicious!

Reviewed On: Jul. 29, 2009

i didn't marinate the chicken (i just cooked the chicken with salt and pepper), but i did reduce the sauce and roll the chicken around in it before i served it. I thought the sauce was delicious, but it was a bit too sweet for my taste (i LOVE vinegar). Next time i will take the time to marinate the chicken.

Reviewed On: Jun. 21, 2009