I baked this cake for a friends' birthday a couple weeks ago and it was great! Everyone loved it. I made a couple changes, which were cutting out the oil completely and replacing it with one cup of no sugar added applesauce, as well as omitting the pecans since I don't like them. I used the Cream Cheese Frosting II recipe from this site, which has been my staple cream cheese frosting recipe for quite some time now. I will make this cake again for sure. It was excellent.

Reviewed On: Dec. 31, 2011

These muffins are great! Very moist and flavorful. The only change I made was substituting 1/2 cup of applesauce for the vegetable oil to cut back a little on the fat and calories. I will make these again.

Reviewed On: Oct. 31, 2011

This cake was really, really good! It is very chocolaty and SUPER rich, so don't cut yourself a big slice, you will never be able to finish it. The texture is along the lines of a chocolate truffle. I served it to my husband and a couple of our friends and they all said it was excellent. I was even asked for the recipe. I only made one minor change to the recipe itself, which was using 18 oz. of semi-sweet chocolate chips instead of the bittersweet chocolate. I baked it in a spring form pan and didn't bother with the water bath. I also added the butter in all at once instead of one piece at a time. Make sure your butter is at room temperature before adding it to the melted chocolate. If it is cold the chocolate will seize. It is crucial to bake the cake a day before you plan to eat it. When it comes out of the oven the center is very jiggly and it needs plenty of time to set up in the fridge before serving.

Reviewed On: Oct. 25, 2011