Okay, so it's NEVER my habit to review something I haven't finished making yet, but I just (forgive the child in me) put the cake in the oven and I took a sample of the batter from the spatula and I almost passed out! The taste of pure chocolate overcame me! I can't wait for this to come out the oven! If you're looking for a quick cake and you want people to think you spent all week on it, look no further. Gonna try something and if it comes out well, I'll let everyone know. Thanks for this "Blue Ribbon" cake! If I ever open a restaurant, this cake will be on the dessert menu!

Reviewed On: May 24, 2009

I've been looking at this recipe for over a year now, and decided it would make a nice gourmet twist for a Mother's Day dinner for my mother. I did take a few "shortcuts." Taking other reviewers advice, I pan-seared the salted & peppered breasts in EVOO in a HOT pan to give them color. I used minced garlic and dried rosemary and placed inside the breast. Then, I layered the proscuitto and a nice slice of smoked gouda (fontina wasn't available). I added a little sliced sun-dried tomato to the center and rolled the chicken. I didn't use anything to pin together, but laid them in a small baking dish seam side down. I cooked them until they were beautifully browned. The tomatoes soaked in the sauce, reducing it perfectly. I took the rest of the sauce, added it to sauteed mushrooms and added it to alfredo sauce. Served over cheese tortellini, my mother loved it. She is looking forward to the leftovers tonight! Good thing I increased the recipe to serve 6! Thanks!!!

Reviewed On: May 11, 2009

A couple of pointers if you're considering trying this recipe for the first time. ICING-1.) Make the icing FIRST. You're essentially making candy (creamy caramel) with this icing, which means it will be very hot when done. It takes a LONG time to cool to spreading consistency. If you make it first and then put it to the side, once your cake layers have cooled, it will be ready to spread. 2.) For a nice texture, cut the chopped pecans in a food chopper to small pieces. 3.) Is my icing thick enough? Don't follow the 12 minutes exactly. Instead, stir constantly and remember, think candy. Once the sauce has thickened and begins to come to a soft-rolling boil, it's ready. It should have a creamy caramel look and coat the spoon completely when you dip it and take it out. 4.) Use room temperature egg yolks and mix them well. Cold egg yolks may curdle and cook. You'll see them, they'll be the yellow pieces of rubber swimming around in the sugar mixture. CAKE-5.) Use cake flour and sift the dry ingredients together (take pride in your cake!). 6.) The same ingredients will make and frost a 3-layer 9-inch round cake. 7.) This is a light & moist cake, so remember that the layers will crack easily. Don't worry, just use the icing to "spackle" it back together. Your guests will be too busy licking the cake off

Reviewed On: Dec. 26, 2008