Fabulous! I upped the recipe by half so I could make a triple layer cake and it worked perfectly. (Baked all 3 at 350 for about 30 minutes) The only thing I changed was used half brown sugar, half white sugar, and added a 20 oz can of drained crushed pineapple because I LOVE pineapple in my carrot cake. This was a wonderful recipe.... the sweet icing was a nice compliment to the not too sweet cake.

Reviewed On: Aug. 5, 2009

Yummy!! I used devils food cake mix, 1/4 cup Kahlua and 1/4 cup baileys, and Andes mint baking chips. Other than that I followed the recipe exactly. I sprayed the pan with Bakers Joy and the cake came out of the pan perfectly. The bake time for this cake is perfect! Update: Now that I have eaten a little more of this cake, I will say that if you decide to change it up a bit and use the Andes mint baking chips, only use between 1/2 cup and 1 cup. If you use any more than that, the mint almost overpowers the chocolate. (I used about 1 1/2 cups) It would be much better with just a hint of mint.

Reviewed On: Jul. 16, 2009

This cake turned out pretty well except for it being a little too dry. I baked the three cakes together for 27 minutes and I think that was a little too long. Next time I will either lower my bake time to 20-22 minutes or slightly decrease the oven temp. I replaced 1 cup of the water with 1 cup of Kahlua and added 1 cup of chocolate chips. Yummy! I filled the layers with a Baileys and chocolate mousse. It was great!

Reviewed On: Jun. 11, 2009