oh Flora, what is a Garbanzo or Chick Pea called over there? My friend and I were on the phone and I was teasing him about taking him on an American Vegetable tour when he comes in September. Apparently some veggies are named differently over there. Chick Pea is Chick pea That's right, they have aubergines and courgettes.... egg plant and zuke I remember being in a supermarket in the UK with an American med student and ozzie Physical therapist, and a huge but good natured debate that went on for hours, well into pub time! alcohol help but basically our dispute was courgette in UK, Zuke in USA (can't even spell it) and baby marrow in OZ! American miss out on the greatest of UK fav veg Runner beans which I assumed moving here last year, was a Europian veg, looked it up and found it was native of New England where I am living! the scarlet runner is old fashioned, furry and get tough and stringy quickly, I like polestar smooth not stringy or tough until very old, prolific, and I shudder to tell you where you can get them, incase I can't buy any next year! also people in the know in the UK call broccoli calabrese, but broccoli that is so amazing it ranks with asparagus is purple sprouting broccoli ! I will share but trust me I will be upset if I can't get any, Thompson and Morgan, sold out at the mo on PSB.

Cloud swift, I'm short too, under 5 feet by a bit and I don't like the idea of pouring the sugar water either and it is sticky. Not sure about changing the chocolates or the sugar, but hubby was just looking over my shoulder, read what you said and his comment was "don't you dare change a thing in this recipe." Wonder though, if he would notice any changes as long as it was rich enough and tasted chocolate enough. I'll let someone else here on the board attempt the changes. I had enough trouble figuring out the recipe. As for the 9x13 inch roasting pan and the 9 inch cake pan didn't like each other very much. Roasting pan had the last laugh, as the cake pan wouldn't fit in it. So took out my oval deeper roasting pan that is very sturdy but light weight and that worked fine. Only thing is that it is 4 inches deep. So if baking time is affected by how deep the roasting pan is, that explains that the cake was still not done in 25 minutes, just like the first time I made the cake. It took about 45-50 minutes, but that was fine and it was easy to take in and out of the oven. I posted the recipe on the what's for dessert thread and on the recipe exchange forum as well. Loves, here are some pics. 8 oz chopped unsweetened chocolate 4oz chopped semisweet chocloate 1 cup margarine and 5 eggs 9 inch round cake pan with parchment paper ready to use oval roasting pan ready for the cake to go in sugar water waiting to boil "cake batter" ready to pour into pan cake pan in roasting pan ready for the oven cake done and cooling on rack cake done and on plate piece of cake before hubby attacked it. Here is a link that might be useful: what's for desert thread, recipe for

Ann, DH is one of those people who sometimes say they hate something that they have never tried. He really wants to lose weight, but he really likes his snacks. And usually more than one or two in an evening. So I have tried some unusual combinations of things and as long as I don't tell him what's in it before he tastes it, he gives it a fair shake. One of his favorites is sugar-free fat-free vanilla pudding with sliced bananas and cous cous (which he thought was tapioca). I don't lie to him, I just don't disclose everything before the tasting. He also hates eggplant, but he loves my eggplant pizza. I slice the eggplant, brush it with olive oil and broil it (both sides, then add marinara sauce, low-fat pepperoni, fat-free cheese, then bake until the cheese "sort of" melts. There have been several things that DH thought he didn't like - until I found the right venue for that particular item. He now eats tomatoes drizzled with olive oil and vinegar and summer squash several different ways, both items he "hated". As for the garbanzo bean cake, it worked well with the Splenda, but I think next time I will increase it to 1 cup. I didn't take into account the extra sweetness the chocolate chips would have added. The cocoa and applesauce also worked well. I served it with fat-free Cool Whip. DH said it was "okay". I'll keep tweaking it until it satisfies me. This is in no way a reflection on the original recipe, I just have to adjust it to fit our needs.

Ci-lantro, that was my favorite cake for many, many years. I used to teach 1st grade and the kids ate lunch in the classroom with me until recess time. One day the sweetest little girl gave me a piece of cake that her mother baked. I thanked her and took one bite. Then I yelled out that it was the best cake I had ever tasted. I must have been really loud and forceful, because she froze with a worried look on her face. When I finally came to my senses, I assured her that I was just so happy eating that delicious piece of cake. I begged her to ask her mother for the recipe. The next day, she came with another piece of cake for my lunch and a beautifully hand written recipe card. I always referred to the cake as "Kimberly Dickey's Chocolate Cake."