The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed: Apr. 3, 2009
The flavor is good but the texture was not. No one liked it in my house or my neighbors as I gave her some to bake up. Broken up into pieces in like an ice cream blizzard or topping it is good but I won't make it again. Not cakelike or fudgelike.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed: Mar. 30, 2008
This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawberry sauce.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Packwood, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Dec. 14, 2006
Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Nov. 4, 2006
This is the BEST!! Everyone needs to try it just once!! Great for entertaining!!
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