This one was okay, not as popular as the cheesy/chile dip I served the same night. The flavor reminded me a lot of the popular breakfast combination of pineapple and cottage cheese. One of my guests said that that the pineapple made it refreshing. It was just okay, maybe I should have served it with another cracker (I served with Melba toast, which was a little too crunchy for this maybe)

Reviewed On: Aug. 19, 2003

This is a very delicious rich cake. I baked it at 350 degrees for approx 52 minutes. I made sure to grease every inch of the bundt pan with Crisco and then flour it. I used flour not cocoa powder and I wasn't left with any white residue. It might be because I really shook off as much of the flour as possible before pouring in the batter. My husband hates anything with the flavor of coffee, but don't worry if you have the same problem, the Kahlua doesn't really give it that taste it just adds a little something. The cake came out beautifully and I just sprinkled some powdered sugar on top and served it with homemade ice cream. Very good!

Reviewed On: Aug. 19, 2003

My husband really liked this. I made it for a small bbq that we had. We served chicken and fish along with a few other side dishes and it complimented well. I didn't add the bell peppers or the mushrooms and I served it cold instead of hot, but I think it was tastier hot. I also used the tri-color rotini which made it kind of fun. Next time if I serve it cold I will toss it with a little extra parmesan cheese (not the canned kind, use fresh grated) and a little more ranch dressing. I will definately make it again.

Reviewed On: Aug. 19, 2003