FABULOUS!! This cake is moist and rich. Very chocolately, but not super-sweet. My boyfriend & I love it, and we just made it for a big family dinner and everyone raved about it. We don't ice the cake - we just spread seedless raspberry jam between the layers, and garnish with a bit of whipped cream and some fresh raspberries. Perfect dessert! We'll definitely make it again!

Reviewed On: Jan. 12, 2003

I didn't have a flute pan so I put the batter into a muffin pan (with paper liners) and baked for 20 minutes at 375 degrees F. They came out perfectly - moist and delicious! The batter doesn't rise very much so they don't have the big muffin tops some people like, but they are still wonderful. The recipe yielded 17 muffins and my boyfriend ate about 4 as soon as they came out of the oven!!

Reviewed On: Aug. 9, 2002

I love this recipe! It is super moist & does not have a lot of fat. I make it all the time. The cake freezes well - sometimes I make two and freeze one. Delicious!

Reviewed On: Oct. 24, 2001