Yum! I have made this several times. I always use angel hair pasta, and sometimes mix the enriched pasta with whole wheat (there is no difference in taste). I don't have a pie dish, so I just use an oval-shaped Corningware-type casserone dish and it works perfectly. Heats up very well for leftovers the next day too!

Reviewed On: Dec. 23, 2010

This cake is fantastic! Every time I make it, I get rave reviews and it's gobbled up. I made it once as listed and it was wonderful; one other time I made it with Hershey's "Special Dark" cocoa powder. It made both the cake and the icing very dark in color (almost black), and tasted delicious! Not that different from the origingal version taste-wise, maybe not quite as rich. Anyway, I LOVE this cake and am making another one today! Thanks for the recipe, Carolyn! P.S. - It also freezes very well. I made a whole cake, let it cool, iced it, let that cool, cut it into squares, placed in a disposable aluminum pan, wrapped in saran wrap and covered in fool, and froze it for 2 weeks before taking it to a family function. It took about a day to thaw out, but then tasted as fresh as if I'd made it that day!

Reviewed On: Dec. 23, 2010

These did not turn out well for me at all. I followed the directions exactly, and have given many other recipes great reviews. But for this one, the peanut butter shell just tasted okay - nothing special. And the inner fudge tasted alright, it just looked unappealing. The nut did nothing for the appearance or taste. I will not be making these again, sorry.

Reviewed On: Dec. 23, 2010