I have never had Mississippi Mud Cake, but I was looking for a microwave chocolate cake and this came up. It looked good, so I tried to make it. I followed the directions, but what I made did not look like the picture at all. The cake was more like a brownie and did not rise at all. The flavor was a bit too buttery, but it was alright. The frosting was not dark at all, like the photo. It was too thin and ran right off of the cake. My sons ate it, and I would make it again as a quick brownie but I think I'd try less butter, for sure, and pre-made frosting. It was so rich, I didn't even finish one slice, which was 1/8 of the cake. I was expecting a cake.

Reviewed On: Oct. 19, 2008

This is wonderful bread! I did substitute 1 C applesauce for the oil and the bread is so good, my kids will not leave it alone. I do leave out the walnuts. I have made about 14 loaves so far and none of it has made it to the freezer. With all the zucchini in my garden, I actually triple the recipe and bake 7 loaves at a time. I'm at 4200 ft. elevation and it takes about 1 hour to 1 hour 10 minutes until it's done. It's great bread to give to my friends, too. They love it! Thank you for such a wonderful recipe :)

Reviewed On: Aug. 6, 2008

Thank you for all of the wonderful comments! I also use a whole 4 oz can of jalapenos, because I like it spicy. I use REAL shredded parmesan on the top. It does make the best "popper" flavor. You just have to trust me. In order to get the correct consistency, you have to stick to the recipe. Do not substitute with sour cream and you must use the mayo. The best presentation you can do is REAL shredded parmesan cheese on top, and bake it in the oven in a glass pie dish. It comes out golden brown and gorgeous! Mmmm... Also, you'd think bacon would be great in this. It's not. Again, you just have to trust me. People rate this recipe less than 5 stars when they add to it and that's not the recipe that I've shared. Please stick to the recipe for the best results, and use the baked variation with real shredded parmesan cheese (not the green can stuff). Enjoy!!!

Reviewed On: Jul. 15, 2008