Sioux City, Iowa

Quick suggestion we found is easier than shaking or stirring in the powdered sugar...we put the mix into our salad spinner, and add powdered sugar. Spin away (and shake a couple of times). All the mixture gets covered in sugar, and the excess sugar stays in the bowl.

I tried a practice run with Frozen Cranberries and it was runny and the cranberries didnt burst. Last night I used fresh cranberries and it was PERFECT. I followed the suggestion of 1/2 cup white sugar, 1/2 cup brown, 3/4 cup OJ and 1/4 cup Water. I added the cranberries after the sugars had dissolved on the stove; added a pinch of cinnamin and some orange zest. I brought it to a boil reduced heat to low and stirred it often until the cranberries had burst (about 12 min). I turned off the heat and let it set on the hot burner for 45 min. I put it in the fridge and this morning it was still the perfect consistancy. Cant wait for Thanksgiving!!

I first used this recipie 6 mo. ago & I've been so busy baking different versions that I haven't had time to review it! It is now my standard chocolate cake recipie, & I'm going to make it again tomarrow for my best friend's baby shower. It is moist & dense & luscious! I have sub'ed the coffee with tea, water, hot cocoa, apricot nectar, & rum & it always turns out scrumptious. It takes a full hour to bake in my oven, & the center always falls a little for me, but that just means more frosting or a nice place to put fruit. I recomend making this the night before you plan to serve it so it can cool over night, & a crumb coat is DEFINATELY required when frosting this cake. Thank you for sharing this slice of chocolicious heaven.