An easy and delicious recipe. I used Splenda instead of sugar and skim milk in place of whole milk. Since I am one who enjoys experimenting with recipes, I also added 18 ounces of peanut butter, and a bag of Hershey's semi-sweet chips. I followed one of the reviews that I had read and so while the sugar, chocolate chips, milk and butter were cooking I blended the peanut butter and marshmallow cream together with my electric mixer. When I added the hot syrup and flour, I beat it well for a couple minutes so the flour was thoroughly mixed in. This recipe is one that I will make often. Thanks for a great recipe! My "fat cells" are smiling.

Reviewed On: Dec. 11, 2003

This was a terrific recipe. I made it in one of those fancy Nordic Ware bundt pans and it looked so nice. I received raves at the potluck and people came up and asked for the recipe and to eat the crumbs off the platter! Now I'm going to use this basic recipe and try making my own concoction of this cake using other liquers.

Reviewed On: Dec. 24, 2002

I loved this!! The only problem I encountered was the cooking time. I had to bake it for an hour to get it done enough. Will defintely be sending the recipe to my friends and family.

Reviewed On: May 6, 2002