By far the BEST and EASIEST fudge recipe around! I literally made and passed out 20 batches of this stuff at Christmas time. Every batch different - some made w/ peanut butter chips, caramel chips, butterscotch, etc... But mostly I LOVED the ones made with MILK chocolate chips. I added everything from walnuts, pecans, almonds, coconut, marshmallows, peanuts, crushed candy canes, crushed ANDES mints, M&Ms and on and on... Somehow in such a short time I have become famous for my fudge in my small town... haha - (I wish I could take credit for it) I literally get asked a few times a week when Im making it again, and Im certainly always happy to pass the recipe along!

Reviewed On: Apr. 19, 2009

WOW!! I had never made a cake from scratch but wanted to try. I was a little leary and VERY scared. I pretty much followed this recipe exact with the exception that I used semisweet choc chips for the ganache. This cake was VERY time consuming - im sure that might have something to do with my inexperience. I did refridgerate the ganache (overnight, actually since it became very late) In the morning I whipped it with a hand mixer and it was perfect. I didn't think the batter was too thin and it fit fine in 2 pans. I also did firmly pack the brown sugar as I think someone else had suggested. Ok so I twisted things a little by frosting the entire cake with the ganache and using the buttercream frosting to garnish on top and the bottom - I also shaved some chocolate for decor. (im going to see if I can figure out how to load a pic).. Here's the best part - I take this absolutely beautiful cake to work with me tonight and had it in a crystal disply case (I work in a restaurant) I added it as a dessert special and of course because of the beauty of it was ordered by the very first table of the night. I was mortified because even with its looks I was so afraid that with the first cut it would collapse or explode or worse, I was afraid it would taste disgusting all put together. HOLY MOLY, it was a hit!! We sold almost the whole cake and people went on about it being the best cake they ever had and how moist it was, etc. I was beaming and LOVED taking credit for it!! Thank U!!!

Reviewed On: Apr. 13, 2007

I have made this dip several times in the last few months and it is one of the best ive ever had. I did make a couple of changes and additions to it to suit my tastes... and I have literally been asked to make at least 8 copies of this recipe from friends, co-workers and family. I had read from previous reviews that it had a tendacy to turn out watery, so I added between 6-8 oz of cream cheese to thicken it up. I also added 1 fresh jalepeno pepper and a handful of radishes for texture.. I also tripled or more the cilantro called for. When this is refridgerated it thickens up nicely due to the cream cheese. I started using this on St. Patrick's day for a party when I needed to bring a green appetizer and served it with guacamole green corn chips and breaded, fried asparagus pieces... Since I have brought it to work for "dip day" several times and made it at home. It has become a hit already and EVERYONE wants the recipe and loves it!!!

Reviewed On: Apr. 20, 2006