This is the best cake say I and everyone I've made it for. The only thing I do differently is I don't put in the 1/4 cup milk or 1 3/4 cups confectioner's sugar. I throw in an extra handful of flour if batter seems thin, and sometimes I put in 4 squares of chocolate instead of 3 for darker chocolate taste. See Carol's Maple Butter Frosting for an ideal one to go with this cake. I make it into a chocolate frosting recipe by not putting in the maple extract and adding 6 squares of melted chocolate and 1/4 cup cocoa to offset sweetness of confectioner's sugar. Together they are heaven!

Reviewed On: Apr. 18, 2008

This is an awesome recipe that goes incredibly well with the Fabulous Fudge Chocolate Cake from Charmaine. I actually add don't use the maple extract with that cake, but convert it this recipe to a chocolate frosting by adding 6 squares melted chocolate and 1/4-1/2 cup cocoa. I also add 1/4 cup of maple syrup to make it velvety.

Reviewed On: Apr. 18, 2008