LOVED it. But what is with the lemon juice and why so much? Before refrigeration, it was SEVERELY strong. I was nervous. 2 days later when I finally served it, the lemon died down. It was still strong enough for everyone to question why it was there. I will FOR SURE make this again but with alot less lemon juice.,

holy cow was a sloppy mess - ha! I followed exactly!! The cupcakes turned out perfect, complete with hard to get out of the wrapper. But Ive always had that 'sticky hard to remove' with any kind of angel food. The 'lush' part was more of a 'mush' part. I did not put on cupcake immediately. I made the lush in advance and refrigerated until the next day, when it was to be served. The lush transformed into this weird mush that you could see changing, hour by hour. I even attempted to freeze it to stop the mush process! By the next day, it changed into a slurry of mush. I had to serve the cupcakes plain w/lush soup on the side - IF someone wanted it. This was FOR SURE a 'make and immediately serve' recipe!!! I gave it 3 stars because it all tasted good, even the lush soup - but it didnt warn to serve immediately!

Doubled the pudding mix, used a reduced fat/sugar graham crust & fat free whipped topping. Added cut up pieces of grape to the mix. Garnished with mandarin oranges, strawberries & fat free whipped topping. Im NOT a diabetic and can clearly tell something is missing. My father who IS a diabetic, fell in love with it. He could not tell anything was missing. I drilled him about the funny 'sugar-free' diet-y after taste that I noticed and he said he didnt notice or care. Compared to the amount of sugar he can have and usually gets, this was perfect for him. I do not recommend this for STRICT diabetics as the crust, fruit, etc. has some form of something bad like a couple of the other complaining reviews have pointed out. But for those that need to cut back, this is excellent!

I made these following the recipe. Turned out perfect. But the tops were slightly flat so I decorated and piled on frosting to create that 'ice cream cone' effect. Needless to say, a lot of frosting ended up on the face when trying to eat it! ha! oh well - dessert is suppose to be fun! If i can figure out how to get more cake on top, ill make it again!

LOVED the original photo on this recipe so I stolen their decor idea! Doubled the frosting recipe (less the unsweetened chocolate - didnt have) Made cupcakes instead of a cake. Filled cupcake with a small amount of frosting (impossible to layer, i think) Frosted sides of cupcake and rolled in crushed pecans, topped with more frosting. *I will crush the pecans into a finer dust next time.* Everybody loved loved loved! I also made a yellow cake batter cupcake, and those turned out just as good as the chocolate! NOTE: I tasted both the finished product of yellow & choc. Personally, I thought the dark choc was too strong. Tasted mostly dark choc & almost no frosting -and I heavily frosted them. Yet my mom who LOVES dark choc LOVED them. Took them home! I guess if you love dark choc, use dark choc. If you arent a fan of dark choc, use a milk choc or a choc fudge recipe? Just saying :)

I followed directions exactly except I followed most of the others and added the nuts and caramel before baking. I also baked for an additional 7 mins. It just did not seem like it was done at 25. I really disliked this LOL. I love to bake. Ive baked something at least 10 times a year for the past 10 years and this may be the 2nd time ever I have made brownies. After making them, I realized that I rarely eat brownies and this recipe made me remember why. Heavy and really rich. I just dont like the consistancy of brownies. BUT if you love brownies - THIS IS PERFECT! I LOVE baked goods and am a dessert and sugar freak. I could only eat 1 small piece of this. I did not mind having them around because i knew i wouldnt lock myself in the bathroom inhaling them. But if you love brownies and all its rich chocolately goodness - this is FOR YOU!