I made this recipe and the "Chocolate Fudge Buttercream Frosting" recipe from this site at the same time. I couldn't decide so I made them both. This one did not trip my trigger. I can't describe the taste, but it didn't make me want to eat the whole bowl. I ended up using the fudge buttercream as a filling between two round layers and mixed the left overs with this recipe. I did halve this recipe as well, and there was more than enough for a 2 layer round cake. Probably wouldn't make again if I didn't mix the other frosting in it.

I love how some people complain that this is "too sweet" and "too chocolatey." It's called "Chocolate Fudge Frosting" people. Anyway, this makes a very good filling for a layer cake, which is what I used it for. Really good and "sweet!" :<)

Made as written and turned out great. The best chocolate cake I've ever made. Super moist. And yes, it is super thing when you pour the batter into the pans. It turned out fantastic!

I have to give this recipe "as is" 4 stars. I made the recipe as written and then again but fixed it up a bit. With a couple of changes, it is definitely 5 stars. I made the recipe as stated without the mushrooms (personal preference),and added: one can(drained) of peas, about an ounce of diced ham (I used lunch meat), garlic powder, and black pepper to taste. I covered the pan with foil and baked for 45 minutes. Took the foil off and baked for 15 more minutes. Then I added about a half sleeve of crumbled Ritz crackers mixed with 1 1/2 Tablespoons of butter on top. Broiled for 10 minutes until golden brown. The casserole was not soupy or too dry. Just right!

Okay, can you say "PARCHMENT PAPER." Please use it or you may end up with a trifle instead of a cake like me! I used non-stick pans, and greased them. None of them came out. Well, all at once that is! I was making this for my neighbor and it looked pathetic. I ended up making a trifle out of it. The components were simple and good, but "maker beware." :(

I made these for my daughter's 1st birthday party. They were pretty good. Don't be scared like I was to put the sauce on. I didn't put as much onion mixture on as I should have. It was very mild, so a little more would have been better. Someone said that it tasted like the sauce that "white castle" uses on their burgers. Never had one, but that's what she said.

Very easy. Threw in the slow cooker for a party. Not sure if I liked the brand of chile sauce that I used.

I made this for my daughter's 1st birthday party. I doubled the sauce recipe and used a 14 oz box of pasta. I made the recipe and instead of baking it, put it into the slow cooker (just to keep it warm). It was very good and I received many compliments. My husband said it tasted more sophisticated than your plain old mac and cheese.

This is the first 5 star recipe that I did not truly like. I made them for a neighbor who helped us fix our car. However, they weren't that tasty. I made the recipe as is, and found them to be rather bland. The struessel topping was just okay, too. I didn't think they were that sweet like some other reviews stated. Actually, I probably could have drizzled them with a bit of white icing.

This recipe was wonderful. It reminded me of the gyros my mom and I would get a the Wisconsin state fair; except with chicken. For the chicken, I used thin cut boneless skinless chicken breasts. For the balsamic vinegrette, I used Paul Newman's balsamic vinegrette dressing. I topped my gyros up with onion, tomato, and cucumber. Yummy!

I made this pie for Christmas dinner, and it was absolutely scrumptious. With the 4 of us, the whole thing was gone; after seconds of course. I used 1 qt of fresh strawberries for the bottom of the pie. Only to find out, I didn't have enough strawberries to puree for the sauce mixture. I ended up going to the store late at night, and of course, they were out of fresh strawberries. So, I bought one bag of frozen whole strawberries (not in syrup) and thawed them in the microwave for the sauce. Turned out perfect. I pureed them in my chopper, and continued with the recipe. It actually gave the pie a much deeper red color. Obviously, would make again!

Wonderful recipe! I was trying to lighten up my christmas dinner, being that I am a dietitian, so I took the butter out. You won't even know it's gone. I also used the brown sugar splenda. Saved tons of calories and was excellent. Don't add the cashews until right before serving to keep them crunchy. Will definitely keep in my recipe box and recommend to clients.

This was a great recipe! I made exactly as directed; no additions or changes. After reading some of the other reviews, stating it took them "11 hours" instead of the 6, I was pretty nervous that it wouldn't get done in time for my dinner party. So, I did start the turkey extra early, but it was done exactly at 6 1/2 hours. I made a 5.8# bone-in turkey breast, and it just barely fit in my slow cooker. It did not taste "oniony" at all. It makes plenty of juice for gravy. Definitely would recommend for a great easy main dish!

Great soup! I did follow some of the advice from other reviews. I didn't make the flour roux, but I did add 1/8 cup (or 4 TBsp) corn starch. Also, using the garlic flavored potato flakes is a must. It adds sooo much flavor. I would highly recommend this recipe for anyone throwing a dinner party. Very impressive even though it is not that difficult. Thanks!

I have been making this recipe for many years. I actually made this recipe in a large quantity for a college project. I made about 150 mini-meat loaves that day, and who would of thought that meat loaf in a cafeteria would have been the biggest hit. I even gave this recipe to my mom, and she replaced her "tried and true" recipe with this one. It does have a sweet sauce, but that's what makes this recipe wonderful. If you are worried about sugar intake, replace the sugar with Splenda's new brown sugar product. Just a quick note... when you put the sauce on, don't worry about putting it on thick, because it won't run when baked. OH, the miracle of ketchup!

I have been making this recipe for about 2 years now, andI am finally getting a chance to write a review. This is my husband's favorite pie, and I make it for Thanksgiving every year. It's definitely sweet, so beware if you aren't that big on the "rich and sweet" flavors. But if you're like me, you'll just top it with a nice scoop of vanilla ice cream and savor every moment of it. Mmmm...

This recipe was fantastic. This will definitely become my signature spaghetti sauce. I did everything as is, except I cut the pepperoni into quarters so it would blend in nicely. I also hand crushed the canned tomatoes to eliminate big chuncks. (My husband and I don't like big chunks of stewed tomatoes)The recipe does make a ton; it filled my entire slow cooker to the rim. I froze 1/2 of the recipe to be used on a rainy day. Yum, yum!