WOW. I was looking for a special cake to make for my best friend's birthday, as she has become allergic to gluten. This cake was so rich and sinfully good that my friends though it was a chocolate truffle cake from a fancy restaurant until I showed them the recipe! I substituted Splenda for the sugar, used 12 oz. of semi sweet chips and 6 oz. of unsweetend bakers chocolate, and used orange juice instead of water, and it turned out FABULOUS! This one will now be a must for any special occasion. THANKS!!!
My whole family really liked how this turned out, the finicky husband, and even the 7 and 4 year olds! Followed the recipe exactly as written, but did take others advice and tripled the sauce, and I may even make MORE sauce than that next time. Overall, a hit, and a keeper.
Did not like this one. I followed the recipe, but I did add a little fresh oregano also. No one in my family liked the taste. Won't be making this one again.
I don't know why every review I read on this recipe raved about it. I followed the recipe exactly. I don't think it was anything special at all. I won't be making this again, and I am disappointed that I was mislead by all the 5 star reviews this received.
I liked this recipe. It was simple, relatively quick and tasty in a different way then the usual flavors we eat. My husband is diabetic, so I made a few healthy changes--- Smart Balance instead of the butter, and low fat milk instead of the heavy cream. I too doubled the sauce amount, added a squeeze of 1/4 of fresh lemon and a splash of white wine, along with a small red onion cut into strips cooked in the oil after removing the chicken but before adding the sauce, cooking until tender. I did thicken the sauce a little with some corn starch. Even with the healthy changes, this dish came out very tasty, and even my young sons cleaned their plates and asked for more. I will make this one again. Thanks!
I followed this recipe exactly,and no one in my family liked this dish. My husband loves ginger, so I was disappointed.
There must be a typo in the ingredient list, as this is SO SALTY it is impossibe to eat. I followed the recipe exactly, but wish I would have listened to a previous reviewer that stated HOW SALTLY this recipe is. I had to actually rinse the chicken of all the sauce just to salvage dinner. What a waste. I would give NO STARS to this, but it won't let me post my comments with out giving it at least one. Oh well....
Love this recipe. So easy to make. I don't know if my bundt pan is small, but mine was quite full with two cans of biscuits. I used Splenda for the white sugar, and toasted slivered almonds instead of walnuts--much better! I drizzled the butter/brown sugar and some of the almonds between and on top of each of the three layers in my bundt pan. Baked for 35 minutes, making the top a little crispy, the inside nice and soft, like a cinnamon roll. Absolutely delicious!!!
I don't know why all the high ratings on this recipe. I did like another reviewer, and cooked mine in the slow cooker. Even though I used less sugar than called for, it was much too sweet, and was nothing special. I should have sliced into medallions, and pan roasted in a little olive oil, rosemary and lemon pepper. This in a no-go for me.
I will not trust when people give a recipe a high rating again. This was no to our taste. The chicken was bland, even with the sauce, and the sauce was just weird. I wish I had used one of my perfectly good chicken recipes instead.
My store only had marinated pork loin, so I too skipped the added salt. Even so, between the marinaded loin and the bacon, it was very salty. What's a cook to do, eh? The seasoning dip didn't add much in the way of flavor, and the butter/oil/bacon drippings made it a tad greasy. I may try this again one day, but only with a plain pork loin, and a bit of tweaking on my part.
