Even after cooking 20 min it was too runny and ended up making a mess of the cake. Need to add more thickener, cook longer, or get freezing cold, I don't know. It did taste good, but the cake looked sad.

Reviewed On: Jan. 29, 2013

Made this and it came out real good. I never made a multi layer cake before. I goofed and added the kirchwasser to the batter, but was lucky i hadn't added the coffee, so I added less coffee. I substituted applesauce for 1/2 of the oil, and lemon juice for the vinegar. I had special dark cocoa, so that's what I used, but I ended up adding 1/4 cup more sugar to the batter to get it tasting sweet enough. I think I cooked it for 45 min or so before it wasn't too wet inside. I made a lower fat cream cheese icing, putting kirchwasser in it instead of vanilla, and it came out good, but I got bits of cake in it when I tried to spread it, and also had trouble with cherry from the filling getting into it on the sides where the layers join. I added some whipped cream on top of the cherries on top, but don't do that if you aren't going to eat it quick because the whipped cream lost its fluffiness pretty quick. I added mini chocolate chips on top so you don't notice the bits of cake in the icing. Maybe I shouldn't have trimmed the top layer? For a 1st try at making a cake it wasn't perfect, but tastes great.

Reviewed On: Dec. 21, 2012

I didn't have cream, so used milk and sour cream. Used butter instead of margarine, and only 2 cloves of garlic, and water instead of veg broth. I gave it 4 stars because it tasted pretty good, better than canned, but I had to add 3 more tablespoons of flour to get the thicker soup I'm used to from a can. Also, I used 1/4 tsp of white pepper and 1 3/4 tsp of salt. I will make it again, but will puree the stems and some tops so I get a soup with some mushroom chunks, and I will further reduce the garlic to 1 clove as even with just too it was pretty strong.

Reviewed On: Jan. 28, 2012