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Best Chocolate Cake

Reviewed: Jan. 19, 2009
I never let a bad rating make me not try a recipe, so I tried this one. I made 2 9inch rounds. One I had to throw out, the bottom was burnt. Although it said 400 I don't know what happened. The other I savaged and it tasted allright, and I have to admit I added more cocoa. Probably about an additional 1/4 which made it more chocolatey. I would suggest baking this at 350. I also would add more cocoa or use a premium grade I used Nestle.
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Sam's Famous Carrot Cake

Reviewed: Aug. 12, 2008
I altered this recipe a bit and it was so delicious!I shredded the carrots with a stand up shredder and included all the juices. I also coudn't find crushed pineapple at T@#%@t so I bought cubed instead and pulsed it in a food processor. I added a little extra juice about three tablespoons to the batter.The cake was so moist and we ate half the cake in a day. I also cooled, iced the cake and stored it in the fridge,it's summer in CA it's too hot not to and who likes soggy cake? I nuked it a bit to soften the cream cheese icing when I served it. A glass of milk and I can't feel I feel this good without chocolate. I can't wait to make this again.
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Pani Popo (Hawaiian Coconut Bread)

Reviewed: Feb. 1, 2007
I made these for my daughter's luau/ 5th bday party. Everyone loved them especially the guests who came a day early on accident and ate while I was prepping them and ate some more the next day as well. My friends husband immediately asked me for the recipe. I baked them ahead of time and put them in the fridge for a quick reheat. (Perfect for an indoor BBQ) I also used regular 2 % milk for some of the milk instead of the sweetened condensed milk an added a tad more sugar (@ 2tsp). They were a little crisp on the top and a little soggy on the bottom. I can't wait to my nexr chance to make this easy make ahead bread!
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Feb. 1, 2007
I converted this to a 4 serving recipe and used 6 oz ramekins. I buttered and sugared the ramekins and baked them after refrigeration as others suggested. I think I overbaked them because there was not much gooey center. You probably need to bake them for about 12 mintues in the larger than muffin size. They loosened easy with the help of a knife along the edges and inverted onto a plate. I served them with homemade vanilla bean ice cream with a candle for my mom's 60th. She loved them her favorite part was the crisp edges that the crystalized sugar made. She ate two servings. While my 5 yr old just had a spoonful of hers. ( That's why we rated 4) I didn't like the custardy consistency but my mom loved it. I'll try it again one day, I won't let any dessert get the best of me. (It has just the right amount of chocolatey!)
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