Awesome cake. I used Ancho chili powder and instead of the icing listed made cream cheese icing and topped with pieces of a lindt chili dark chocolate bar (one square of chocolate per piece of cake). My cream cheese icing was made with i container of room temp cream cheese mixed with 2 tsp vanilla, 1 tsp lemon juice, 1/2 cup icing sugar and 1 tablespoon of butter. Add a little milk if this is too thick for you. Stored in the fridge and stayed fresh for a week- everyone said it was the most delicious chocolate cake they ever had!

Reviewed On: May 16, 2009

Very moist and sweet- delicious! I agree with other reviewers who feel the only way to make cornbread is in a preheated skillet. However I took the advice of another review and preheated my skillet to 375 and found this was too hot and the edges burned slightly. Next time I will only preheat at 325 or for only 5 min at 375

Reviewed On: May 16, 2009

Great recipe! I did alter significantly as I was short on the ingredients and prep time listed- keeping the same flavor of the original recipe. I used 2 chicken quarters (with skin of course)seasoned with 1/2 the rosemary and salt and pepper. Browned in cast iron pan then added 1 tbs. lemon juice, 1 tsp. orange zest, and 1 can (or two lunch size portions) of madarin oranges. I added some chopped chives and the rest of the rosemary, and baked at 375 for 40 min, basting with the madarin mix a few times. SO tasty and delicious! My husband thought I spent a long time on the sauce and marinade- but we know the truth ;)

Reviewed On: May 5, 2009