I wasn't sure I liked this at first but the taste grew on me. This would be a great way to serve plain strawberries without the usual whipped cream, etc. Blueberries could also be added in.

Reviewed On: Jul. 7, 2009

This was excellent. I was a little afraid of how it was going to taste because of the slightly fishy smell as it was cooking but it's wonderful. I made it exactly as posted except I had to use 3 cans of mushrooms instead of fresh, since that's all I had on hand. My recipe looks a little more green (from the herbs) than the picture shown.

Reviewed On: Jun. 8, 2009

I made mine look like mini cupcakes (melted chocolate in the bottom of the mold, the ball on top, then dip in chocolate after it sets). They looked really cute but were time consuming, and as others have stated, the texture of the cake is just such a turnoff. It feels like it's been pre-chewed or something. If someone can come up with a better cake recipe for the inside, I'd love to try it again. I did not have any trouble making them into little balls - I used a mini ice cream scoop and rolled them to uniform sizes. **UPDATE** - I made these again for the 4th of July and only used about 2/3 of a can of the frosting. Wow, what a difference. The cake still held together and was moist and dense but not gummy. It was not messy to work with and some people even thought it was fudge on the inside. I would say with this simple alteration, it's now a 4 star recipe!

Reviewed On: Jul. 6, 2009