Just eating it now :-) All my guests loved it and either had seconds or took a piece home. Took the advice of others and added 2 eggs, 1/2 cup unsweetened applesauce, 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon. I put half the batter in a bundt pan, then sprinkled with chopped walnuts and brown sugar. Topped with remaining batter and cooked at 350o for about 55 min. Iced with Betty Crocker cream cheese frosting which I watered down with skim milk and whisked to make fluffy and cut down on the sweetness. I was going to sprinkle walnuts on top and then said to my hubby - should I toast them? He said, "No, give them to me". He sauteed them in butter, brown sugar and cinnamon. We let them cool then decorated the top with them. They were too gooey to sprinkle but I spooned them in a ring around the top and they were yummy.) Maybe I will put those in the middle next time.

Reviewed On: Feb. 20, 2012

Scaled this to 16 servings for 4 people. Used Callebaut Belgian chocolate chippits from the bulk store. Calls for 11 oz. but I ended up with almost a pound (used 1/2 milk and 1/2 dark). Added enough cream to make it the right consistency (about 1/2 a cup). Did not add water and I'm not really sure why it needs the sugar. Added the 1 tsp. instant coffee granules but could not taste coffee - I think it just gave it depth. A beautiful sophisticated taste, and the consistency was perfect. It adhered nicely to the fruit without alot of dripping.

Reviewed On: Mar. 1, 2009