The flavor is pretty much spot-on. The texture of mine wasn't what I expected though. I think I need to follow some of the other tips and process it a little longer, and perhaps pack it tighter in the pan. Also, the 1 hour cook time does seem to fall a little short, but that's why they make meat thermometers. My son and husband also suggested the pan-frying or grilling after slicing...to make it more authentic. I think with a some tweaking in my techiques, it would be a 5-star!

Reviewed On: Jun. 17, 2009

Tried this for dinner, and it was a BIG HIT! Very juicy and flavorful. I also used Italian seasoned bread crumbs. Absolutely yummmy!

Reviewed On: Jun. 15, 2009

I made this for a cake I took to work...it was demolished. I "halved" the recipe and used 4 1/4 c. sugar and 1 1/2 c cocoa; it made it very fudgy and not overly sweet. Also, very easy!! YUMMY!!

Reviewed On: Apr. 3, 2009