Simply put... the best peanutbutter frosting around. I couldn't stop licking the bowl, the spoon, the spreader. Wonderful, not to thick but thick enough for topping my brownies that came out to dry. This is the only thing that saved them. My husband loved it too. Great recipe just "AS IS"

I was so dissapointed. This looked so good and from the reviews I was excited to make it. While I was making it I thought WOW this is so dry. I even went and checked online again to make sure I didn't miss anything like an egg?? I read others reviews again where they said they too wondered about adding an egg. But it turned out ok so I didn't add an egg either. But when it came to the part of folding in the zucchini, I couldn't fold it? It was crumbly, I had to smash the zucchini to get enough moisture to stir it. I finally added a 1/4 cup sourcream and 2 tablespoons more oil to at least get a real thick batter. At that point it was still like pressing/thick spreading... it into the pan instead of a batter. I cooked it and the flavor is great but it is really dry. like a dry cake not a brownie. I am going to look for ways I can tweek this to make it more brownie like. Maybe my zucchini was to dry? I grated it fresh? Im not sure what happened. Sorry I hate to give it a lower rating but thats how it was for me.

WOW fantastic flavor! I was looking for the recipe for the green (avacado jalapeno tasting) sauce we always got at the taco truck down the street. This is exactly like it. I love it on tacos, as a dip or on tamales. I didn't know what hass avacados were and I think I used to big of avacados because mine was very thick so I had to thin it with more water. But it was still very spicy and tasty! This will be a staple in our house for sure. My husband took it to work and everyone wants me to make them some. I did add a little lemon juice to keep the avacado from turning brown as it started to do on the top, just a couple table spoons. Great taste!

This is an amazing cake! People offer me money to make it! I did however double the recipe, using two cake mixes instead of one. I made one white cake mix and split the batte between two 9 inch cake pans, the other cake mix i used the coffee in and put that in my 9in Springform cheesecake pan. I cut the coffee colored cake with a large bread knife for a total of 5 layers (3 brown and 2 white) I did double the coffee anywhere it called for coffee (anything liquor, instant or brewed) and dissolved the coffee first as suggested by others. One other tip that really helped me was I bought a plastic condiment bottle with the tiny spout (like for mustard) And that is what I drizzled the coffee on the cake with, it made it so easy that way. The frosting will not slip off at all if you beat it long enough. Beat your whipped cream until a scraper stands up in the middle of the bowl without falling over. I make my cakes the day before and refrigerate them. and then assemble it the next day or the night before I want to use it. It looks beautiful and everyone was so impressed! Thank you to all the cooks for the hints, it really helped to double the coffee I think I will triple it next time. (It was hard enough because I doubled the recipie, and then had to double the coffee on top of that) So my math is improving! Ha! This is my all time favorite cake.