A simple and delicious recipe, although it took my cake an extra nearly ten minutes to bake. The icing does set up fairly quickly so must be spread quickly. I put the toasted chopped nuts on the top rather than in the icing and pressed them in slightly. I'll definitely make this again. Next time I'll add a smig of almond extract to the icing.

Reviewed On: Nov. 17, 2009

I've been making this recipe for years, served with mashed potatoes. Sometimes I change it up by adding the mushroom soup and occasionally I replace a part of the water with sherry. It's also wonderful with chicken. My family loves and requests this deliciousness.

Reviewed On: Nov. 11, 2009

These "brownies" are good, though I would described it more like thin cake and not really that chocolatey or gooey. Very easy to make and the batter wasn't too stiff or dry to work with. If I ever make them again, I'll add some espresso powder to the batter or a bit of almond extract to the frosting as they seemed to need "something". However, I prefer other recipes for using up zucchini and I'll stick with my own recipe for brownies.

Reviewed On: Sep. 3, 2009