Reviewed: Apr. 30, 2012

Decadent...However my first batch burned so I lowered the temp to 325 and only baked it for 35 minutes. The caramel sauce is the finishing touch. Garnish with a spoonful of cool whip and a slice of strawberry.

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Reviewer:

Nana B

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Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

This cake turned out better than expected. Everyone loved it, the caramel was simple to make and delicious.

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Reviewer:

marlis

Reviewed: Mar. 10, 2012

I tried to make this into a cupcake... It collapsed in the center. Suggestions? However, the taste was great, it crusted on top and was squishy in the center like a brownie!

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Reviewer:

cherrybomb1986

Cooking Level: Intermediate

Reviewed: Sep. 26, 2011

I followed this recipe to the letter, and it was absolutely fabulous. Having made this recipe twice, I would suggest the following: first, the cake seems better when served warm than room temperature although the cake is great regardless of the temp at which it is served; secondly, watch the caramel sauce carefully - the first time I made it, I didn't watch it closely enough, and it scorched a bit but was still salvageable. The second time I made the cake/sauce, I never strayed far from the pan, and the results were incredible. This cake is also delicious served with vanilla ice cream or frozen yogurt along with the caramel sauce.

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Reviewer:

bookwoman

Reviewed: Sep. 6, 2011

Yummy and very easy! I accidentally used semi-sweet chocolate chips and they worked great!

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Reviewer:

Karen

Reviewed: Sep. 3, 2011

This is a good recipe if you like dark chocolate. I didn't pay attention to the description. This is a BITTER SWEET cake not sweet. Besides the fact that it was bitter (a little bit) it was okay. If you don't like the bitterness, that I suggest to hose it down with vanilla ice-cream. If you are a mad scientist, try making it with way less cocao because you don't need cocoa AND chocolate chips. Somebody please respond if you experimented with the WAY LESS COCOA. Thanks! :)

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