I've been making this recipe for a couple years now and it always turns out perfect. I use a rose bundt pan which is approx. 9" across. I fill it to about 1 inch from the top and pour the rest in a loaf pan. With the smaller pan, cooking time is closer to an hour. Absolutely fantastic by itself but I think it would be too sweet with any type of icing. Stick with a dusting of powdered sugar or berries/cream. Yummy!

Reviewed On: Apr. 27, 2009

Very good recipe for basic chocolate cake. Had a pleasant flavor and I made it as written. Great because the ingredients are always things I have around the house. Better than boxed chocolate cake!

Reviewed On: Feb. 26, 2009

Good but not great. No problems with rolling or unrolling. I didn't even use parchment on the pan, just bakers joy. However, I didn't think the cake had enough flavor and the cream cheese filling could have been a tad sweeter. Most of the great reviews on here include people's changes. If you have to change the recipe to make it better, it's not a 5 star recipe. It was good but not sure I'll make again.

Reviewed On: Dec. 14, 2008