I was concerned...All of the cake mixes have been hit by the grocery shring ray, apparently. I purchased the pillsbury mix which was only 15.25oz...this was the largest package I could find. In addition, the pillsbury brand states that the mix contains pudding. I was worried the proportions and texture would be ruined. I made the cake precisecly according to direction and it was perfectly moist (not droopy wet) with a sweet (not sickeningly) and rich flavor. I only use the Hershey dark chocolate chips...they are worth the $2.69...you can actually taste the dark chocolate. In addition, I did not use an entire two cups of chocolate chips. I added approximately 3/4C chips to the mix, I then spread the mix into the bundt pan, upon which I sprinkled an additional 1/2C of the chips. I was alarmed at the gelatin like consistency of the mix; however, the cake did not seem to be affected. The cake was flavorful, dense but not clay-like, springy, and not overly sweet. You can feel satisfied with a small portion...and that way just cut the rest into small portions and freeze the rest. It should last a while this way.

Reviewed On: May 11, 2013

I don't know what I did wrong. I followed everything exactly as written. I made sure the chicken was sufficiently cooled. A cup of sauce seemed like a little too much liquid to put in the bag. When I added the flour mixture it just went pasty. When I fried the chicken in the wok it was really clumpy and the coating came off and gooped together...Does anyone have any ideas how to rectify or improve this? I thought the taste was pretty good but I can't help but feel like I wasted 2 premium cuts of chicken breast.

Reviewed On: Feb. 27, 2013

Apparently clear rum goes really well with this drink...unfortunately my rum bottle is now empty :-( Sad Face. This is yummy. Make it and add some rum...

Reviewed On: Jun. 28, 2012