My family has been using this recipe for over 50 years...we know it as Crazy Chocolate Cake. It doesn't work for layer cake, but in my mind it is the best chocolate cake ever. Cut the recipe in half and bake in an 8" pan for smaller group. My mom always used to ice it with chocolate frosting laced with coffee. Yum!

Reviewed On: Jan. 11, 2009

These were perfect...slightly sweet and wonderful with coffee. I made just two modifications. I never use the full amount of flour called for in yeast breads recipes. I stirred in 3 and 1/2 c of the flour and then kneaded in enough of the rest of the 1/2 c to make the dough manageable. It did not require the full 4 cups. And, since I use a very potent cinnamon, I used only 1 tsp in the topping and splashed in a little almond extract as well so that the cinnamon topping was as moist as the vanilla. These are large rolls, so you could easily cut 16 instead of 12 and they would be great.

Reviewed On: Jan. 11, 2009

After cooling (and savoring that first one off the pan!) I slip each roll into a separate sandwich bag and then freeze. When you want one, just pop a bag into the microwave and hit defrost. You'll have a warm, soft treat with your coffee.....

Reviewed On: Jan. 7, 2009