These were pretty good, but my family thought they had a strange texture. I think it was due to the cake mix. They ate them all, but I won't make these again.

I love this recipe! It gets five stars because, made as directed, it's absolutely delicious; creamy, savory and just perfect. If I could give this recipe more stars, I would, because it's also extremely flexible. I've made this with Italian sausage or ground turkey instead of the beef. I've also made a vegetarian version by substituting sliced zucchini and mushrooms for the meat. Sometimes I add chopped garlic and fennel seed. (There's something about fennel seed that, to me, is integral to Italian cooking. It's like cilantro to Mexican food.) Obviously, the key to the greatness of this recipe is the substitution of a layer of sour cream and provolone for the usual ricotta. That's what makes the dish so moist and creamy. Who hasn't make a beautiful lasagna only to have it dry out in the oven? I like ricotta as much as the next Italian-American, but the stuff is pretty dry and really adds no flavor. It's essentially just a binder. Here, the combination of the provolone melting into the sour cream is truly inspired; the sour cream adds moisture and the provolone adds flavor. I'm planning to use the same combo instead of ricotta in my next lasagna. The importance of using a high-quality sauce for this recipe almost goes without saying, so I'll stop here. Thanks, Colleen!

Don't be put off by the ratings of * and **. Not cooking the flour/milk mixture long enough will result in a "floury-tasting" frosting, so be sure to cook the mixture until reasonably thickened. An actual ball doesn't need to form; it just has to be thick. Also, as at least one other reviewer said, it's important to beat the sugar and butter at least 15 minutes - that's how you reduce the "grit" of the granulated sugar. If you take your time and do it right, you'll be rewarded with the most remarkably smooth and creamy, buttery frosting you've ever tasted.

Fantastic! Easy, delicious, inexpensive . . . what could be better? I took another submitter's suggestion and lined my jellyroll pans with non-stick foil. It really cut down on the clean-up. Will make this again and again. Thanks, Brian!

Fantastic! The smoky, slightly sweet, tangy barbeque sauce is the best I've ever tasted. And, boy, is it ever quick easy to make. I can throw this together in just a few minutes before work in the morning, and come home to a delicious dinner. The only downside (and it's very minor) is the shredding of the roast. I use a large serving fork to make it go a little faster. Thanks, Corwynn! I've gotten a several good recipes from you!

Yummy, and so simple. Took them to a picnic and several people asked for the recipe.

Wonderful! I have made these with and without the nuts. Both versions were big hits. Delicious and easy - what else can one ask for?

Fantastic! I used chocolate graham cracker crumbs for the crust. I've baked this twice; once in a water bath and once without. The water bath makes the cake much creamier and all but eliminates cracking.

Easily the best and easiest "from-scratch" chocolate cake that I've ever made! Have given this recipe to several people at work and all loved it too. The frosting is scrumptious too. Wouldn't change a thing. Thanks, Jennifer!