Finally! I have torn open the internet to find that "pefect chocolate fudge frositng" and I have come close, but never did I find one to be "perfect." That until I found this delectable sensation in your mouth. Wow! I love how easy is! And how fudgy too! I love the consistency of it. Thanks so much for posting this awesome out of this world recipe.

Reviewed On: Sep. 18, 2009

Saying "Wow this one of the best cakes I have ever tried", would be a sure understatement. This was sooo delicious! So moist and rich and I make "my own version" of the cream cheese frosting and the combination of textures is too die for! Sooo good. And I don't feel TOO guilty eating it due to the fact that you put so much arm work into grating all of those carrots(:! I made two layers and in between layers and on top of the cake, I sprinkled glazed pecans and all I can say is "Yummo!"

Reviewed On: Sep. 18, 2009

My sister could not stop talking about this scrumptious cake! It was to die for! And the best part of it all was that I used "Smart Balance Light", in place of the butter, reduced fat sour cream, and lastly Splenda Sugar blend for baking in place of the sugar. And you couldn't even come close to noticing. However, I must admit that I commited two moral sins: #1: I used canned peaches (which when put into context was the only reason I made this cake, because I had so many cans of peaches!) and #2: I didn't make the to-die-for crumb topping, which I love on nearly everything, simply becuase I was too lazy. Ah well! But I am going to go out on a limb and say that I did do something to make up for those sins (haha). I made a concotion that turned out to be delicious and complenting glaze for this cake! I took some raspberry preserves and I put them in a saucepan over medium high heat until they become almost "syruppy", persay. Then I added them to some sour cream and mixed the two together with a wee bit of splenda and drizzled over the cake! Yum! The raspberry and peach flavors go divine together!

Reviewed On: Sep. 13, 2009