DELICIOUS! I needed to make a gluten-free chocolate trifle, and this cake was perfect for the job. It was like a super-fudgey-brownie cake, and was excellent when paired with the whipped topping, pudding and Kahlua in the trifle. I used dairy-free margarine to bake the cake and it came out just fine. Will definitely make again.

Reviewed On: Apr. 15, 2009

Delicious! I also increased the flour by 1/4 cup and baking soda by 1/2 teaspoon, and cut the salt to 1/4 tsp as recommended. A very moist cookie, and it freezes well. We made these on a Sunday in Lent and because we gave up sweets during the week, we froze them and then pulled a few out each Saturday night/Sunday and microwaved them (about 10 seconds/cookie). Very good with ice-cream!

Reviewed On: Apr. 14, 2009

These are very, very good. They kind of remind me of biscotti, but more moist. I recommend using two eggs rather than one- I did it by accident but I think it gave them a lovely richness. They keep well in the fridge and are excellent when paired with coffee. Will make again!

Reviewed On: Apr. 14, 2009