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A really great, peanut-buttery recipe! It's very rich, and I can imagine that it would go well with brownies. I made it with the "Black Magic Cake" recipe from this site. The only change I made was the addition of 1 tsp vanilla.

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Black Magic Cake

Reviewed: May 1, 2009

I made this last night with the "Fluffy Peanut Butter Frosting" recipe from this site. The cake was delicious, moist and tender. I had no trouble getting it out of the pan and keeping it in one piece (as some other reviewers have had) but it IS extremely tender. Whatever frosting you use needs to be super-spreadable or it will tend to tear the cake. Although the PB frosting was great, it tended to overpower the cake. Next time, I will use the PB as a layer between the cakes, cover the outside with chocolate, and just dot the top with more PB frosting.

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Garlic Bread Fantastique

Reviewed: Apr. 18, 2009

I've made this twice and like it very much, but it was noticably better with one important change: I used 3 *bulbs* of garlic rather than 3 cloves, and roasted the bulbs for 30 minutes (drizzled with olive oil) before using them.

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Cream Cheese Frosting II

Reviewed: Apr. 18, 2009

The perfect cream cheese frosting for me. I don't like frostings that are extremely sweet, and this is very balanced.

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Too Much Chocolate Cake

Reviewed: Apr. 18, 2009

Very moist and chocolaty; enjoyed it very much. It does have a slight "artificial" flavor, but if you regularly eat cakes from a boxed mix you won't notice it. As suggested by other reviewers, I reduced the oil to 1/2 cup and added 1/3 cup milk. I also used miniature chocolate chips instead of regular. Finally, I drizzled it with the "Satiny Chocolate Glaze" from this web site.

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Chocolate Cappuccino Cheesecake

Reviewed: Apr. 18, 2009

Incredibly smooth, with a wonderful flavor. I don't care for coffee flavor, but I made this exactly as directed and enjoyed it. My friends and coworkers loved it.

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Carrot Cake III

Reviewed: Apr. 18, 2009

Delicious and a bit hit with everyone who tried it. I did make some of the same changes others made: (1) Only 3/4 cup oil (2) Added 1/2 cup applesauce (3) Only 1 cup white sugar (4) Added 1 cup brown sugar (5) Increased vanilla to 3 tsp (6) Increased cinnamon to 3 tsp (7) added 1/4 tsp nutmeg (8) Added 8 oz crushed pineapple with the juice squeezed out. Finally, I used the "Cream Cheese Frosting II" recipe from this site. I baked in 2 9-inch round pans for 40 minutes.

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White Chocolate Raspberry Cheesecake

Reviewed: Apr. 18, 2009

This cheesecake was delicious and beautiful to look at. I added a few extra ounces of frozen raspberries, which had the effect of making the raspberry swirl just slightly less sweet -- I felt that made flavor of the swirl "brighter" and more noticeable.

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Apr. 18, 2009

Although these were quite good, they weren't as spectacular as many other recipes rated 5-stars. I felt that the flavor could be improved further. I did make a few of the changes suggested by other reviewers: Used all butter (instead of half shortening), added 1/2 tsp nutmeg, and soaked the raisins in hot water for 10 minutes to plump them.

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