We used this on tilapia to make blackened fish. It was overall quite good, but too salty for my tastes. First, I made the recipe as written, but I reduced the cayenne to 1/4 teaspoon (to make it kid friendly). My kids really liked it (even though they said it was spicy, they still ate it up!!). Then, I made my husband's and my fish, by adding back about 1/2 teaspoon of cayenne to the remaining mixture. I thought the spiciness level was good, maybe even a little much (just personal preference). Overall it was good, but I gave it 4 stars because I felt it was way too salty as written. I will make it again, though, but with much less salt. You can always add salt once it's cooked, but you can't take it away!

Reviewed On: Jul. 17, 2011

OH MY!!! What a delicious, rich, moist chocolatey cake!! I made it exactly as written and it came out great! Make sure to use a 9 inch pan, or it may bubble over like some other reviewers mentioned. I was a little unsure how it would be after adding boiling water because the batter was so runny, but it was great! I wasn't a huge fan of the frosting, but the cake was amazing, so I give the cake part of the recipe 5 stars, and the frosting part 3 because I didn't like the texture of it (but that might be personal preference).

Reviewed On: Feb. 19, 2011

I followed the advice of others and cut the salt to 1/2 teaspoon. I felt the herbs were a tad overwhelming, and next time I will use half of each. However, the fluffiness and texture of the dumplings was exactly what I was looking for. I will make again, but with less salt and herbs.

Reviewed On: Feb. 19, 2011