I have made this many times now, and I always play with the amount of mushroom and the types. I also add bok choy. So delicious, you will love it so much more than the restaurant kinds. I looked at every Chinese restaurant in the area and settled on this one!

Reviewed On: Dec. 6, 2009

I was looking for a good replacement Chocolate Praline Cake for my restaurant, since my baker's wasn't what it used to be, when I found this. It tastes wonderful!! The cakes work beautifully if you freeze the praline mixture before adding the cake batter, and then removing them from the pan within the first 5 minutes of coming out of the oven. Not one pecan stuck to the pan. My only problem is that when you take the cake out of the oven it is rounded on top so that when you flip it over it cracks down the center. Trying to figure out how to solve this problem...any ideas?

Reviewed On: Aug. 2, 2009

Super yummy!! I used peppered bacon, and a little more than the recipe recommended but I thought that it was perfect.

Reviewed On: Apr. 5, 2009