CarsonM

"Delicious cake: as Marg promises, it is indeed very moist, rich, and dense! It held up very well over the course of several days, although it almost didn't need to... I made the mistake of eating several pieces the day I baked it, and it took about a week for my arteries to forgive me ; I did double the amount of peanut butter in the frosting, to..."

Oct 26, 2012 on Food.com

"Interesting cake! I tried to incorporate the suggestions made by moms alternate endings, but I don't know if I followed them properly because I couldn't quite tell which suggestions went with which steps in the recipe. At any rate, I had the same problem as other reviewers... my buttercream was runny and the fudge was either too cool to pour or so..."

Mar 8, 2012 on Food.com

"I wasn't really sold on this recipe... it looked delicious on paper, but it wasn't quite chocolatey enough for me, and it didn't work at all to frost a layer cake. I partly blame myself, because I know that boiled icings usually turn glossy and malleable as they cool... but this frosting only wanted to stick to itself, and not the cake. It kept pe..."

Jan 17, 2012 on Food.com

"Loved the flavor of this cake, but I feel the need to review the recipe in parts.
Cake: fantastic. It rose perfectly, cut beautifully, stayed moist and supple as I was transferring the layers... definitely a keeper recipe.
Filling: extremely tasty, but not quite firm enough for me... it was viscous enough that the layers kept sliding aroun..."

Jan 17, 2012 on Food.com

"This is a very aromatic and rich cake! I've had this recipe bookmarked for at least four years, so I was excited to finally get a chance to try it. I doubled the amount of bourbon butter sauce; the cake didn't absorb quite all of it, but I'm a sucker for syrup-soaked baked goods, and people commented on how moist the cake was. I also took JanetB's..."

Dec 21, 2011 on Food.com

"If I were just rating this recipe on taste, I'd probably give it 5 stars; it has a very nice toffee/caramel flavor. But, as a recipe for flapjack, I found it disappointing. (FYI, I followed Babs' recommendation to bake it for 45 minutes at 300 degrees, and Pat's recommendation to use half golden syrup and half brown sugar, which might have made a ..."

May 1, 2011 on Food.com

"Rita, I can't believe how easy this recipe was. I always thought lemon curd would be a hassle to make, but this was amazingly simple. Your recipe appealed to me because of the high lemon and egg-yolk content, plus the photos made it look nice and thick; and it was indeed thick, spreadable, and vividly lemony, just as flavorful as what you can buy ..."

Mar 13, 2011 on Food.com

"Almost perfect! Authentic bika ambon is so incredible that I've been dying to find out how to make it for years. A lot of the recipes that I've seen online call for kaffir lime leaf, which isn't a flavor that I've noticed in the bika ambon I've had; but the flavor of this recipe is just about perfect. (The only addition I made was to put some pand..."

Sep 12, 2010 on Food.com

"This recipe sounded sooo good, and the batter was so thick and chocolately, then I'm shocked I didn't love these cookies. When they came out of the oven, neither the chocolate flavor nor the mint flavor was all that strong. (I should mention that I made these the unhealthy way, with brown sugar and butter instead of Splenda and margarine. I think..."

Sep 12, 2010 on Food.com

"These were great! Easier than fried okra but with similar results... I used a few garlic cloves instead of onion, and added a bit of cayenne pepper, and I thought these were really satisfying. I thought they were nice and moist, although I agree with adventurousbeginner's suggestion: these would be awesome with a remoulade."

Sep 6, 2010 on Food.com