The first thing I noticed about this recipe was that, as the caption says, there were too many things going on with it! For one thing, I believe the reason why many reviewers complain about the chips and cherries sinking to the bottom is that there is too much liquid in this recipe. I made the following changes, and it turned out moist, fudgey, rich, and delicious...with cherries (halved maraschinos) and chips suspended evenly throughout, and without sticking to the pan at all. Omitted coffee completely (not sure why it's even in the recipe), increased milk just slightly to 1.25 cups, used 1/2 cup unsweetened applesauce instead of oil, and used 1 cup (instead of 2...that's a TON!) of the mini chocolate chips. Used a bundt pan and baked for 55 minutes. Turned out wonderfully, & made the birthday girl very happy! Made a chocolate ganache as a topping.

Reviewed On: Aug. 16, 2009

Ridiculously, amazingly good. Used a bundt pan and it came out perfectly. Frosted with vanilla cream cheese frosting and topped with toasted coconut. Will use this as a base recipe for future cakes also (sub vanilla extract and omit the coconut in the batter...easy!). Not low fat, but who cares when it's this good?! :)

Reviewed On: Aug. 7, 2009

Delicious! Cake disappeared quickly at our potluck brunch. Used 9 inch springform pan. Read many reviews and also doubled the recipe (can't imagine following as is...cake would be tiny!). Though, I would recommend spreading only half the batter on the bottom, as using 2/3 didn't leave me enough to cover the top. Ended up swirling it with the raspberries a bit (but did look pretty, and tasted great). Batter was very thick, and might add more moisture next time. Cake was yummy...will definitely use again!

Reviewed On: Aug. 7, 2009