Oh my gosh, this was sooooo good. I followed this recipe almost exactly and it was perfect. I used olive oil instead of vegetable oil, yukon gold potatoes with the skin on, and frozen vegetables instead of canned peas. Another reviewer commented on the lack of lots of vegetables so I went for it. However, I believe this dish would be just as amazing without them, just not as good for ya. We ate this with Naan by Mic (also from this website) and I HIGHLY recommend you eat these together, as it was heaven. Everything was eaten with indian basmati rice. Be adventurous and eat this tonight.

Reviewed On: Jun. 30, 2011

DEAR LORD THIS CAKE IS GOOD. As the usual reviewer does, I made some changes: I used cake flour instead of AP, a tiny bit more cocoa ( I love the choco), added some vanilla extract, and replaced the sour cream with applesauce as I had none on hand and it saved on some of the calories. Every little bit helps right? It was perfect! Fluffy, VERY moist, and the top produced a wonderful chocolatey texture. I cut this recipe in half and cooked in a round cake pan. We inhaled it, icing free. Will make again and again!

Reviewed On: Jun. 14, 2011

After reading LOTS of reviews, they are correct by saying that this doesn't taste authentic but it was delicious! I made a few tiny changes: After combining all ingredients, I put everything in the blender to make it smooth (not just the salsa) and added some cayenne, crushed red pepper, and cornstarch to thicken since I did not want to use tomato paste and I like a little heat. I increased the onion to a little over 1/8th of a cup and the olive oil to 2(ish) tablespoons. It simmered for about 45 minutes. The salsa I added was homemade. We ate this poured over black bean and green chilies enchiladas and topped with colby-jack cheese. There were no leftovers!

Reviewed On: Apr. 12, 2011