The texture came out perfectly flakey and moist w/a light crunchy texture and not burned at all.Upon reading the ingredients, however, I realized immediately that for my taste, I had to add extra (but subtle) seasonings: Italian bread crumbs, doubled the parmesan and added a bit of Old Bay along w/the thyme. because haddock is a very light tasting fish. Oh, and I reduced the baking time by 3 mins.

The best chocolate cake I’ve ever had. However, one other reviewer pointed out a very important fact about baking with cocoa powder. It’s very important to know whether or not your cocoa powder is “Dutch processed” or not. It will say it in fine print somewhere on the container. Dutch processed = processed with alkali (typically, sodium bicarbonate!) so if your recipe calls for both baking powder AND soda (like this one does) simply replace the 2 tsps of soda with baking powder = 3 tsps for this recipe) and you’ll have no problems with how this cake rises or its texture/density. Also, I did not use an electric mixer to combine the ingredients as i was concerned with overworking the batter, overstimulating the glutens. I mixed it by hand using a rubber spatula until everything was fully incorporated and smooth and poured it into a parchment paper lined 13 x 9 x2 “ pan. 35 - 40 mins later, it rose perfectly even, the texture was rich, yet had air and when it was cool enough slid right out onto a platter which the parchment paper helped effortlessly facilitate. GREAT CAKE!!! My go-to decadent dessert!

This came out wonderful, thought I actually did make my cake from scratch instead of the box mix. Nothing wrong w/the box mix as I’ve used it most of my life and the quality remains consistent. I made my own to challenge myself.

There is no way around it...this is simply the BEST chocolate cake I’ve EVER had. My second time making it and the quality remains consistent. The coffee disappears and intensifies the chocolate! It’s moist and rich enough to not need frosting. Yet the deep rich chocolate flavor cries out for cream cheese frosting. I made it as two 9” round layers. Add a thin layer of frosting between the layers and dust the top with confectioners sugar for decoration. PERFECTION!

Great recipe! This stew tastes amazing!! After viewing all the other photos and seeing that the broth appeared to be more "soup-like" as opposed to stew consistency, I made a few changes, but the recipe basically remained the same.

I’ll DEFINITELY make this again and again! Moist, bursting with flavor and not overly sweet. I added dark Belgian chocolate chips, substituted the sour cream for fat free Greek yogurt, added 1 tsp cinnamon and 1/8 tsp nutmeg. I used a bundt pan, so lowered the oven to 325 for 70 mins. HEAVEN!

I doubled the recipe because I could see from the quantity of ingredients that 1 cup of flour and 1/2 cup of milk was NOT going to make the quantity that I expected to make. Therefore, I doubled all the ingredients and added approx a tsp of vanilla extract. I also used 1 10 oz bag of Birds-eye frozen whole kernel corn (thawed). It produced approximately 20 fritters that were light, fluffy, flavorful, full of fresh tasting corn and not greasy at all. Highly recommended!

This cake is definitely a winner! Like many other reviewers, I too made some improvisational changes that just sounded right to me: 325 degrees for 70 mins was perfect; used 1/2 cup of walnuts; substituted 1 1/2 cups of veg. oil for 1 cup of walnut oil and 1/2 cup of fat free greek yogurt, used about 3 1/2 - 4 Honey Crisp apples, doubled the cinnamon, added vanilla to the glaze but only applied 3/4 of the amount to the cake and used 50% white sugar/50% light brown sugar. Then did a light dusting of confectioners sugar on top for contrast. Oh yeah...and add a little rum to that caramel glaze! (if you just want to add an added flavor dimension, add rum while cooking as it will cook out the alcohol. If you want the little extra “kick” from the rum, add rum (to taste) after cooking and just prior to drizzling over cake. :-)

Honestly, while this recipe looks great, I saw the ingredients and saw the opportunity to adjust it a bit. I also know from past experience that zucchini fritters often times don’t retain their crunchy surface. So here are my additions: I had some broccoli on hand so I added about 1/3 cup grated broccoli. I thought it would add a nice subtle flavor signature. I added, 3 cloves of minced garlic and 1 minced red onion to give me a more “savory” flavor. Then, because I increased the veggies, I became concerned about the batter going far enough. Therefore, to increase the batter a bit, I added a 2nd egg, 4 tablespoons of corn meal and then 2 tablespoons of stone ground corn grits to ensure the crunchiness post cooling. I like the interior to be soft w/a crunchy crust. I also added a about 1/2 tsp of curry. (curry is always a delicious addition to vegetables!) I did NOT add any salt to the batter as I used fresh grated Romano cheese and ample salt to the zucchini initially to extract the water. So basically, as I typically do, I used this recipe as a foundation from which to improvise other flavors I’ve come to love other ethnic/regional cuisines. They came out FANTASTIC and just as I’d hoped: soft & savory inside, subtle crispy crunch remained outside even after they cooled. With my additions, they didn’t need the dipping sauce, so I didn’t bother making it.

I did like this, but I would try using buttermilk next time. I was looking for the cornbread cake to be a bit richer...almost to a pound cake texture, but not quite. Good recipe though!