Just made this for my dad's birthday and it brought down the house! So good. I've made a similar version before, and here are the tweaks I made: First, use an all-natural jello from whole foods or somewhere to avoid the shocking pink color (and improve taste). Instead of water I use 6 oz. Greek Yogurt or buttermilk - makes cakes moist (and just add a bit of sugar to counteract the sourness). I used a bit less oil (3/4c) because esp. with the yogurt it really doesn't need a full cup (and I'm not one to skimp). I add 1/2 each of chopped pecans and unsweetened coconut - a nice texture/taste addition. Finally, for the frosting, I needed another cup of confectioner sugar to stiffen it up, and it was extremely sweet, so I folded in 1.5 cups of whipping cream (whipped to stiff peaks)- so yummy!!!

Reviewed On: Aug. 20, 2011

I made a strawberry cake that I was sort of panicked about since it didn't come out as I expected, and this frosting totally rescued the cake! It is light and fluffy and creamy with just the right sweetness....perfect!!!

Reviewed On: Jul. 16, 2011

Very chocolately and moist... definitely take previous suggestions and add: a teaspoon vanilla, a tsp almond extract or espresso powder for a bit more flavor, and some melted butter/oil (I used ~3 T of melted earth balance). I made cupcakes and added an extra 1/2 tsp baking powder as well so they'd be a bit more fluffy. They came out not very sweet so will be better with some frosting. If eating on their own, I might add a bit more sugar or would definitely dust with powdered sugar. May try peeling the beans to make the texture smoother and/or upping the chocolate a bit as other suggestions next time. A keeper!

Reviewed On: Sep. 21, 2010