I made this cake twice so far - one with a box cake mix and one from scratch. The cake from scratch tasted a lot better! To cut down on the sweetness, I modified the mousse recipe. I only used about 3/4 can of condensed milk, decreased the water to 1/4 cup, and increased the heavy cream to 2 cups instead of one. I put the mixing bowl and beater in the freezer before I whipped the heavy cream and I mixed in the pudding with a wire whisk. The cake did slide a little when I was frosting it, but I was too impatient to wait for the layers to set in the fridge before I frosted the outside of the cake. I brought the cake to work and got lots of compliments.

Reviewed On: Oct. 9, 2009

I just finished making these and they turned out great! I used 2c each of the chocolate chips and powdered sugar with almond extract in place of vanilla. I read in the other reviews that people had a hard time rolling them out. Instead of rolling them out by hand, I used 2 spoons to make the basic shape of them, and finished rolling them in cocoa powder, nuts, or powdered sugar. This made it alot easier for me. Thanks for the recipe! I'm sure these will be a big hit for my work party!

Reviewed On: Aug. 31, 2006

I made these the other day. I doubled the recipe (used 3 eggs and no baking powder) and baked them for about 30 minutes and they came out perfect! Nice and fudgy. I brought them to work with me and they all loved it. The sides of the corner pieces for me came out a bit hard, but I think it was the pan I used. It tends to heat up faster than I expect it to. I was a little bit short on the butter and cocoa powder and it still came out perfect.

Reviewed On: Jul. 30, 2005