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White Chocolate Cake

Reviewed: Sep. 11, 2009
I've made this cake 3 times now, and it has always been delicious. It is definitely a dense cake, but I have not found it to be greasy or grainy as other reviewers have described it. I have had some issues getting the frosting whipped to the right consistency. It came out light and fluffy one time out of three. Another time it was fluffy, but it seemed grainy, like the sugar didn't mix in very well. The third time it looked like it was the right consistency in the bowl, but after putting it on the cake the frosting became almost runny (yes, the cake was cooled). I'm sure that's more due to my baking skills than the recipe, but this is just a word of warning to others to be careful making the frosting. You MUST let the white chocolate mixture cool all the way to room temperature before mixing it into the other ingredients and you also must make sure you whip it enough to get the right consistency. But even if it does become a little thinner that it should be, the cake and frosting still taste great.
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White Chocolate Mousse Pie

Reviewed: Oct. 5, 2009
This pie tastes great and is really smooth and creamy. I thought it had just the right amount of white chocolate flavor and I do not find the almond flavor to be too much as some reviewers have. That's just down to individual taste, I'm sure. I don't know how much it is supposed to set up, but mine didn't set up very much. If you leave it out of the refrigerator for more than a few minutes it does start to get runny. My biggest gripe with this recipe is that it doesn't mention whether to use a regular or deep-dish pie crust. I ended up filling up two regular 9-inch crusts and still had a small bowl of filling left over. I'm sure it would be too much filling to do just one deep-dish crust, but maybe not enough to do two deep-dish crusts. I wish the recipe would have specified which kind to use. The filling would actually be very good served like pudding in bowls instead of as a pie, but as a pie, the pie crust does help to balance out the sweetness of the filling.
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Walnut Maple Fudge

Reviewed: Oct. 28, 2010
This fudge is very easy to make and tastes great. I have never really made fudge before, but I was able to make this recipe very easily. I halved the recipe and made it in an 11x7 pan instead of a 9x13. I don't know if it's because of this or not, but this fudge most certainly did not require 8 hours to set up. It was already almost set as I was spreading it in the pan. I did chill it a couple hours, but it wasn't necessary. Maybe it works different when you do the full recipe. Regardless, this is a great fudge that I will most certainly make again.
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