This is an amazing cake - I made it for our son's birthday and everyone loved it - hardly a piece left for him to take home. I used strong coffee in place of the water and 1/2 cup of oil, baked it in a 9x13 panfor approx. 40-45 mins. at 350 degrees. I'm going to try some of the other combinations suggested, but for chocolate lovers this is a keeper. I used bittersweet chips that I tossed with a teaspoon of flour before mixing into the batter - the chips don't sink to the bottom, this is a tip I got years ago and it works every time.
I followed the recipe fairly closely but because I didn't have a can of c/mushroom soup, I made a white sauce from a dry cream soup base and added sauteed fresh mushrooms and herbs. I used thick boneless chops and baked them for approx. 30 minutes with thick slices of unpeeled apple, added the sauce and mushrooms and baked another 25-30 mins. The meat was tasty and very tender. Yum.
I've made this wonderful salad for years, recently our granddaughter was diagnosed with Type 1 diabetes. I've changed several things in this recipe to allow her to have a nice big portion. It took some experimenting but I now use Splenda in place of the sugar, sugar-free jello, lowfat cream cheese, lowfat Cool Whip and fresh strawberries or frozen w/o syrup. I add a little lemon zest to the cream cheese mixture and 1/2 teaspoon almond flavoring to the strawberries. This is such a good recipe, even with all the changes to accomodate our granddaughter, no one knew the difference and scarfed it down just like always. It makes me so happy to make her favorite dish because it's the one she has always asked for on holidays and get-togethers.
I haven't tried this yet, but I'm wondering if with a healthy dose of cooking spray this could be baked. Has anyone tried it?
