Reviewed on Apr. 22, 2013 by canvasgirl
I've been making this cake since I got the issue it was first printed in and it's become a family favorite. My in-laws call it the "Sin Cake" because of how deliciously decadent it is and because they can't stop eating it! The presentation alone is awesome if you chill it overnight and then slice it into square slices. Everything about it, from the flavors to the texture is spot on! This cake is labor intense, but so worth it. However, after you've made it several times, you know to have coffee made and set aside, cream cheese and butter at room temp., etc. It helps to just measure out all your ingredients first, so putting it together is easier. If you need a recipe to WOW people, this one is it!