I am going to be making this for the third time later this week for two birthdays at work (they both requested this recipe). Hopefully this time I will do it correctly, the first two times I screwed up and didn't have the right chocolate (the first time I had picked up unsweetened instead of bittersweet) the second time was a combination of unsweetened and bittersweet. This time I plan on making it as called for with all bittersweet so I know what it is truly supposed to taste like. It has been very good so far (with the unintentional changes) so I am sure it will only get better. I would not say it has a distinct caramel flavor, I was expecting more, but drizzling caramel over the top after you slice it has worked out well.

Reviewed On: Feb. 9, 2009

This great has gotten rave reviews every time I make it. I use applesauce in place of oil for the cake and then use sugar free jello and sugar free cherry pie filling (hard to find sometimes, but it's out there) and sugar free Whip Topping. AS far as cake goes it makes it kind of healthy. I like to make cakes and my husaband says by far this is his most favorite!

Reviewed On: Nov. 23, 2006