This cake just came out of the oven about 30 minutes ago, and all I can say is WOW! I used low-fat buttermilk in place of water, and folded in the egg whites last after beating them with a small amount of the sugar. The cake came out rich and moist, but still fluffy, and has a perfect chocolate taste. It's just sweet enough that you could get away with skipping the frosting if you wanted to, but it won't become overpoweringly sweet with frosting on it. This one's a keeper!

Reviewed On: Oct. 2, 2009