I made these in an egg shape for Easter and they came out really nice. They are sort of truffle-like...very moist inside and hard outside. I used devil's food cake and chocolate frosting with semi-sweet chocolate to coat them. I split the mixture and added some peanut butter to part of it (yum!) and some mint extract to the other part (YUM!). I must say they were an awful lot of work and the only time I might ever use this recipe again is if I ever have a cake disaster and need a way to use crumbled cake. Otherwise I don't think it's worth all the time and trouble.

Reviewed On: Mar. 21, 2008

I reduced the balsamic to 1/3 cup and it was perfect! I served this with Baked Zucchini Chips (from this site) and Italian bread and it was a big hit! I will make this again and again. The leftovers work well as a sandwich on a roll with the balsamic broth poured on top. Yum!

Reviewed On: Aug. 11, 2007

I thought this was pretty good and my hubby LOVED it. I added 1/4 cup jarred jalepeno slices, omitted the bell peppers, added 2 more garlic cloves, and used canned mushrooms. I also drained/rinsed the beans and added 1 cup water. I cooked it for over an hour so the flavors would blend. I served it with shredded cheddar, some sour cream, corn bread and tortilla chips. Hubby asked me to make sure I keep (my version of) the recipe!

Reviewed On: Jan. 5, 2007