I made this cake for a birthday and it was a big hit. I added some VIA (Starbucks new instant coffee) to the milk for the frosting and it was a nice balance to the rich chocolate. Everyone requested that I make it again.

Reviewed On: Oct. 4, 2009

I really liked this recipe and only made a couple changes based on what was in my kitchen. Instead of plums I used peaches, sweet cream butter instead of margarine, and cupcake tins for a cake pan. The first time I made it I put to much batter in the pan. 1/4 c works best depending on how much fruit is in the bottom. TO serve I put some whip cream on a plate, shaved the bottom of the cake to make it sit flat and was ready to go.

Reviewed On: Aug. 9, 2009

I really liked the recipe by itself but decided to make a couple changes. To make the cake batter more fluffy and light, I sifted my flour. To the cream cheese mixture, I increased the sugar to 1/2 c, added 3 Tablespoons of Malibu coconut rum, and 1/2 a cup of finely chopped sweetend coconut. I followed the baking instructions, but with 10 minutes left, I added a pinch of shredded coconut to the top to toast it and give it a crunch. I brought them to the elementary school where I work and they were a huge hit!

Reviewed On: Mar. 29, 2009