chocluvr Recipe Reviews (Pg. 1) - Allrecipes.com (16007460)

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Jenny's Black Forest Cake

Reviewed: May 23, 2011
This was amazing! I had to change it a little bit though, I took out the coffee and just added water (we don't drink/eat coffee in any form) and even w/o the coffee it tasted amazing. It was so moist too. Definitely a favorite we will use over and over. Instead of using canned pie filling I whipped up some cream and added cherry extract to it and added maraschino cherries. Then used whipped cream as the outside frosting. Chocolate ganache drizzled on the side and topped with more cherries. It was delicious!
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Bavarian Cream

Reviewed: Jan. 18, 2011
This was amazing! Just what I was looking for to fill my cupcakes with. I followed the recipe to the T, except I used splenda as I was making it sugar free, and it turned out perfect and delicious. Word of advice, when straining the milk/egg mixture use a small holed strainer or one of the meshy strainers. Reason being the gelatin mixture has the little balls and if you use a regular strainer it leaves them in there making the mixture gritty. You will have to take a fork to it to get the liquid out and will need to empty the strainer from the remnants from time to time. If you want it to have a stronger taste, try adding more sugar and vanilla. I will definitely be adding this to my collection.
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Cream Filled Cupcakes

Reviewed: Jan. 9, 2011
The filling tasted like really bad frosting. Not doing this ever again.
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Janet's Rich Banana Bread

Reviewed: Oct. 12, 2010
This was the best banana bread I have ever had! So moist, but next time I think I'll use a little bit less sour cream because I can't hold a piece without it falling apart (maybe because it's still warm?). I think I could eat this entire loaf by myself.
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Chocolate Mousse Cake IV

Reviewed: Aug. 17, 2010
The taste was really delicious and everyone loved it. However making everything was a big pain in the rear. Did everything per recipe and review instructions. When I put the chocolate mixture (w/o whipped cream) in the fridge for it's 1/2 hr and it came out like a rock. I could not stir it, let alone fold in the whipped cream. Ended up mixing it in the mixer. Once I put it back in the fridge I was really wary of letting it sit for 8 hrs. after 2 hrs i took a little bit out and tried spreading it on the cooled cake. would not spread, way too thick and was pulling up cake with it. Ended up putting in another cup of whipped cream. By then I was able to frost the cake but it was still really difficult. Next time I make this I will: Start out with 1/3 cup water along with 2 cups whipped cream. If it's still too thick I will add enough water to make it the original 1/2 cup. add the cream to the chocolate mixture before putting it in the fridge.
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