Amazing!! My family and I loved it. After reading some other reviews, I was sure to put some parchment on the bottom of the cake pan. It didn't stick at all and I had no problem splitting it in 2 like many other people did. You just have to be sure the cake is cooled completly before splitting it or else it really is difficult. I made the custard earlier in the day, cooled it, and then refrigerated it for a few hours. It set up perfectly. I also thought the glaze was great. Mine took a little more than 2 T water to make it the right consistancy. This recipe is a bit of a process, but definitly worth it. However, I wouldn't suggest making this if you are a first time baker.

Reviewed On: Jul. 30, 2006

I didn't really like these. Not much pumpkin flavor, and I thought the amount of chocolate chips contributed to this. I made the recipe to the T, so I doubt I will try them again.

Reviewed On: Jun. 12, 2006

Awesome! I left out the pecans and did 3/4 cup unsweetened applesauce and 3/4 cup oil. I just couldn't put all that oil in it. It turned out really moist and delicious. Next time, I'll probably just use 1 cup of applesauce and no oil. Oh, and beware, because it makes A LOT of frosting (at least for my taste)Really good overall!

Reviewed On: Apr. 19, 2006