Reviewed: May 5, 2012

A very moist and tasty cake. I halved the recipe and it still worked perfectly. I will be making this again.

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Reviewed: Apr. 7, 2011

I've made a fair number of chocolate cakes in my time but this is now my "GO-TO" choc. cake. This is what Grammy made....this is what little kids dream of...this is what you make when you're DYING for a piece of choc. cake and you positively KNOW that nothing at the store or in a box is going to be worthy of your desire. This is also what you make when you don't have any eggs or oil in the house!! Because I have two friends who are gluten intolerant, I used this as a base and revamped it. THANK YOU AUNT JOYCE. Because it's different enough, if I can figure out how to get it on here, I'll enter it as Auntie Nee's APPLE Gluten free chocolate cake.

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Momma P.

Reviewed: Nov. 21, 2010

Couldn't stop eating this cake! It was amazing without any frosting and was sooo moist and dense. I actually suggest handmixing the chocolate and the flour mixtures and then using an electric mixer to incorporate the hot water because the consistancy won't be so fudgy, but either way the flavor was outstanding!

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sophia

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: May 1, 2010

I made this twice - once following the recipe and once changing the recipe to make it healthier. The recipe itself is fantastic - rich and moist. To make it healthier, I used whole wheat pastry flour instead of white flour, Erythritol (a sugar alternative found in most health food stores under various brand names- no nasty aftertaste like Splenda) instead of sugar, and reduced fat olive oil mayo instead of the regular kind. The results were also fabulous. The texture was a bit coarser due to the whole grain, but it was still moist and chocolatey - and 200 calories a serving!

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unouwntmybigbluhouse

Reviewed: Mar. 28, 2010

Overall Rating: (Taste, texture, consistency and appearance) = Poor Fortunately, I had the time to try this recipe before serving it to anyone. It takes twice as long as the submitter said to bake, it has unsavory gummy texture and taste and barely had any chocolate favour.

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Tamira

Reviewed: Mar. 28, 2010

Hands down the best chocolate cake recipe I've ever used. I've found that it needs a good 10-15 minutes more of bake time than the recipe states and since my husband loves it extra chocolatey I use milk chocolate squares instead of the unsweetened ones and often double the amount of chocolate. Absolutely amazing with a cream cheese frosting!

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allisonh

Reviewed: Mar. 13, 2010

I hate giving a recipe a low rating. The texure was grainy and it wasn't as chocolaty at I anticipated. That's not the worst part. After I had thoroughly cooled it and took it out of the pan. The middle stuck to the bottom of the pna. I needed another choc cake in a curry so I bought a mix and nothing stuck (The first time I sprayed and dusted the cake pand.

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tyger

Reviewed: Jan. 18, 2010

I made this for my husbands birthday and it was fantastic! Instead of the baking squares I used 9 tablespoons of unsweetened cocoa and 3 tablespoons canola oil and instead of sugar I used 2 1/2 cups of powdered sugar. I also put a butter cream frosting on and it was a hit! He ate almost the whole thing by himself straight from the pan!

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shayleejsmrz

Reviewed: Jan. 13, 2010

Delicious!!! Perfectly moist. I've tried a few chocolate cake recipes using mayonnaise, and this one is a keeper. I found that I had to add half the flour mixture, then half the water, then repeat the process, as the batter is otherwise quite stiff if you wait to add the water last. I used a glass baking pan, so I lowered the temperature to 325F, and it took about 40 minutes to bake, and came out perfect! Everyone in the family loved it! A definite recommend!!

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GracieBonica

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Reviewed: Dec. 9, 2009

There was an odd flavor that was off-putting, possibly from the vinegar? The texture was nice but not as moist as the submitter claimed, and the flavor improved a bit after the cake sat out on the kitchen counter for a day or so, but not enough to save it. My 8yo sugar-fiend who's never met a sweet she didn't like took one bite and pushed it away.

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