Delicious! Using real bacon really adds depth to the flavor of the dish that isn't in the other recipes. I used 3 cans of beans and generic cheese (it was 1/2 the price of Velveeta) and it turned out perfectly. Everyone had seconds!

Reviewed On: Mar. 28, 2010

This cake is delicious! It's very chocolaty, moist, and isn't too sweet. I've made it several times and now it's the only recipe I'll use for chocolate cake. But when made exactly as described it's very dense. As another reader suggested if you whip egg whites until they form soft peaks and then fold them into the batter, the consistency turns out much lighter. I use 6 egg whites and fold them into the batter as the last ingredient before pouring into 9-inch cake rounds. Also, cutting the cake lengthwise to make extra layers helps lighten it up too!

Reviewed On: Feb. 24, 2010

I made this recipe exactly as described. It wasn't fine but it's just not the type I prefer to make. The cake turns out oily and sweet. And the frosting is a bit too runny to retain its shape once it's been spread. It's fine if you leave the cake in the baking pan, but if you want a nicer presentation the frosting recipe has to be thickened/stiffened.

Reviewed On: Feb. 24, 2010