good recipe - crisp on the outside and tender inside. I ran out of white flour and used 1/2 whole wheat and 1/2 white - you couldn't tell the difference (at least adds a bit more nutritional value to this indulgence - plus I used the dripping from the roast for the oil!) For our taste, I did not add salt (as suggested by some) as there was enough seasoning in the gravy.

Reviewed On: Oct. 25, 2009

So easy - took 3 minutes to make. No chopping chocolate, etc. Was perfect. Put in fridge for a bit to cool down and it iced the cake beautifully. Perfect amount for a double layer round cake.

Reviewed On: Nov. 19, 2008