"These were absolutely fabulous. I halved the recipe since I didn't want so many around and was only having a few people over. I used a very expensive Italian cocoa. Also, I found I needed the full 25 minutes in my oven otherwise they would have not been baked thoroughly. They were fudgy and also, I put them in the freezer for about a 1/2 hour. T"

"Ina you are the best. I made this recipe for a family birthday party with your wonderful garlic bread and nothing was left. Everyone really enjoyed this.

Also, I made your vinagrette dressing too for my salad and I just love it.

When I watch you on the Food Network you explain things so well. You make everything very easy.

Thank you from ""

"I made the chocolate chip cookies with Guittard bittersweet chocolate and the cake was rich but not sweet. It was for a birthday party and everyone loved it.

I only made 4 layers which was perfect and I wanted to try it so I made 2 little ramekins which I layered then froze for dessert the next evening. They turned out fabulous.

Incidentally, this cake freezes very well. Just defrost in the refrigerator for a few hours and serve cold.

Ina, you are the best. I use so many of your recipes. I think you are one of the best cooks on TV.

Many thanks."

"I made the chocolate chip cookies with Guittard bittersweet chocolate and the cake was rich but not sweet. It was for a birthday party and everyone loved it.

I only made 4 layers which was perfect and I wanted to try it so I made 2 little ramekins which I layered then froze for dessert the next evening. They turned out fabulous.

Incidentally, this cake freezes very well. Just defrost in the refrigerator for a few hours and serve cold.

Ina, you are the best. I use so many of your recipes. I think you are one of the best cooks on TV.

Many thanks."

"I made the chocolate chip cookies with Guittard bittersweet chocolate and the cake was rich but not sweet. It was for a birthday party and everyone loved it.

I only made 4 layers which was perfect and I wanted to try it so I made 2 little ramekins which I layered then froze for dessert the next evening. They turned out fabulous.

Incidentally, this cake freezes very well. Just defrost in the refrigerator for a few hours and serve cold.

Ina, you are the best. I use so many of your recipes. I think you are one of the best cooks on TV.

Many thanks."

"Absolutely lovely recipe. Didn't have star anise but used 1/3 tsp 5 spice powder.

Did raise the temperature..."