Here's the deal... you definitely have to play with time/temperature based on your own oven. I have this exact recipe based on measurements and ingredients, but my version said to cook at 350 degrees for 45-50 min and wait a full hour and a half before flipping the pan. While the flavor of this recipe was amazing (my husband described it as "death by chocolate"), I could not take it to the party like I had planned to because it turned into a puddle of fudge!!! I think if I would have let it bake the full 50 minutes in my oven it would have been perfect. I knew I was in trouble when I came into the kitchen to check on the cake as it was cooling, and the cake was cracked and I could see the ooey gooey fudge inside had not set enough. I prayed that when I flipped the cake, the cracks would seal and everything would be OK. Well, when I flipped the cake, the center was definitely not done and what I ended up with was cake around the edges holding a literal pool of fudge. Yummy mistake for us, but certainly couldn't take it to a party! My only change was I used pecans rather than walnuts. Everything else I followed exactly.
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