I made this for some New York friends, who had never had this southern dish. They loved it! I made it in an 8" circular dish and really only needed about half of the topping though.

Reviewed On: Nov. 30, 2009

I followed the recipe. It DOES make too much batter - I think if you left the chips out of the batter it's the perfect volume for a typical bundt pan. I knew it would likely overflow beforehand, and it did. I have a teflon oven liner, so no big deal. It really wasn't that messy anyhow, just a couple of drips. After it cooled I cut the top off level with the pan. This is my first attempt. It came out delicious! Very moist and very chocolately. My husband's only complaint is that he would have preferred I used milk chocolate chips, since he is not a dark chocolate lover. One week later we still have some left over and it's STILL very moist and delicious. (Keep in a glass cake plate on our buffet table.) I used the satiny chocolate glaze recipe here on this website, and sprinkled a handful of chocolate chips into the glaze as a final touch. Looked gorgeous!

Reviewed On: Sep. 13, 2009