I use this recipe all the time for family get-togethers. Everyone loves it! I don't change any of the standard ingredients but may sometimes add Onion Onion flavoring from Tastefully Simple--it'll add a great amount of extra flavor. I do usually double everything except the butter and potatoes (but I usually use about a 30 oz package of potatoes) and bake it in a 9 x 13 Pampered Chef rectangular baker.

Reviewed On: Sep. 17, 2009

This would be 10 stars if they had it! It was the best cake, chocolate or otherwise, I've ever eaten. I made it for my sister's birthday--she loves chocolate cake and chocolate icing. I was concerned as I read reviews that said it was dry. It was the moistest cake ever! I took the suggestion to cream the sugar and butter for 2 minutes. My cocoa mixture sat for at least two hours while I was waiting for a pumpkin pie to bake so it was thoroughly cooled. I whisked it again before I started incorporating it. Once I got all the wet and dry ingredients incorporated, I then beat it for an additional 2 minutes (like all box cakes say to do). Oh, I have dark, non-stick pans and reduced the temperature to 330 degrees. Since I only own two 9 inch pans, I made 12 cupcakes with the additional batter. My husband and I both dislike chocolate cake but we both ate several pieces; everyone else loved it! Awesome!

Reviewed On: Oct. 21, 2008

This was easy and exceptionally tasty! I added a lot more of the seasonings though (I probably doubled them). I also added some of my Pampered Chef Italian Seasoning as well. I had a mixture of penne and shell pasta on hand and used those; it worked fine. The only thing I'll do next time is increase the chicken broth (I used the equivalent of water and boullion cubes for 5 cups of broth) to maybe 6 or 7 cups as I like more broth in my soups. I think the shells absorbed a lot of the liquid. Very yummy though; my husband ate 5 bowls at once!

Reviewed On: Oct. 17, 2008