This is a great simple dessert that isn't too rich, and is just the right size. It's great to be able to make the batter ahead of time and have them baked in 10 minutes! Changes I made: used ramekins to bake and serve, served with a small scoop of vanilla ice-cream in the middle, used Dove dark-chocolate (4 squares per cake). As far as baking-time, I tested with 10 minutes and 11 minutes. 11 minutes is just slightly too firm, 10 minutes has the perfect gooeyness to it in the middle, at least in my oven. I'll be making these again and again!

Reviewed On: Apr. 24, 2008

I made this cake for the family for Christmas, and it turned out great! There were a couple things I changed: 9" pans; 350-degrees; 1 regular cream-cheese and 1 light cream-cheese; green-sugar sprinkles all over. This is a super "heavy"-eating cake, with all the butter and eggs, so the light cream-cheese helped just a little. The green-sugar sprinkles with the deep-red cake made for a very beautiful "Christmas"-looking cake. I'll submit a recipe-photo for reference. I was unsure how much icing to put between each layer, so it ended up being a little thin, which actually helped to reduce the richness of the cake, but it didn't look as nice. Sifting all the ingredients helps make the cake lighter. Also, I THOROUGHLY mixed the cocoa and food-coloring until the mixture was really DEEP-red, then mixed into the batter and the color turned out perfect. Highly recommended for special occassions, and I will definitely make again.

Reviewed On: Dec. 27, 2007