I DON'T REVIEW RECIPES, BUT THIS ONE DESERVES TO BE RECOGNIZED! I've never made this any other way than this. Simply double the recipe, and put the chips butter & corn syrup in a 2 cup Pyrex measuring cup. Microwave on hi for 1 minute with a paper plate over it. Mix it well with a wire whisk, & microwave again on hi for 30 seconds. I use it on "Too Much Chocolate Cake" which is also on allrecipes. I've also used it to make the best chocolate covered strawberries anyone has ever tasted. (Dip them in the chocolate & put them on a tray lined with parchment paper or Reynolds Release non stick foil, & put them in the fridge to cool) Those will make you famous!

Reviewed On: Jan. 25, 2009

I DON'T REVIEW RECIPES, BUT I'M MAKING AN EXCEPTION FOR THIS ONE! YOU NEED TO READ THIS REVIEW! I've been making this cake for a couple of years, and I promise it will make you look like a champ every single time. I always top it with the "Satiny Chocolate Glaze" which is also in allrecipes. I guarantee this combo will have your name on the lips of every chocolate lover in your neighborhood. I've used the mix for cupcakes. They are even more evil than the bundt cake, because even weight conscious moms that won't eat a whole piece of cake will have a cupcake! I've also substituted the devils food, chocolate pudding & chocolate chips with white cake mix, vanilla pudding and white chips. This makes the whole thing exactly the same in vanilla; the same texture, the same moist, gooey, chippy PERFECT cake. (the glaze won't work with white chips though) The staff at my 2 daughter's schools still talk about my cupcakes whenever they see me. COPY THIS ONE TO YOUR RECIPE BOX FOLKS!!!

Reviewed On: Jan. 25, 2009

Wow!!! Use only 1/2 cup of butter & add another 1/2 tbsp of wasabi. Wow!! The yellowfin tuna I put the sauce on was delicious! The steamed broccoli that got the sauce on it was amazing! The garlic bread that I used to wipe every remaining drop of the sauce off my plate was scrumptious! This is the first time i've been compelled to write a review on any of the recipes i've used from allrecipes, and my wife and I were discussing what other dishes this sauce would be good on. A tablespoon in a Guacamole, Shrimp over Spaghetti, Scallops, Chicken, we came up with about a dozen before we finished the meal. I read all of the reviews, because the recipe was different enough to see how everyone customized it to their liking. Increasing the Wasabi & reducing the butter was the common recommendation, and is also what I did. It took about 25 min to reduce the wine/vineger/shallot mixture, and I was concerned that the very small amount of remaining liquid wouldn't be enough. On top of that, it didn't smell very good while the shallots were simmering. But using only 1/2 cup of butter, it made enough sauce for 6 palm sized tuna steaks. This one's a keeper, folks!

Reviewed On: Oct. 19, 2007