Reviewed: Apr. 4, 2012

turned out great :-)

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Reviewer:

Alegra

Cooking Level: Professional

Home Town: Overland Park, Kansas, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 22, 2012

This was easy. Scaled it back to 12 serving for cupcakes. I thought the flavor was light. Cake moist. I paired it with fluffy pnut butter icing and the icing flavor was prominent. All in all good. Only change was butter for margarine.

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Reviewer:

FrackFamily5

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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Jul. 20, 2011

Pretty yummy! I made this one because I was short of most items for baking (no buttermilk, no vanilla, no nothing!) and it turned out pretty scrummy. I DID, however, use twice the chocolate and extra butter. Only cons were that with only 2oz of chocolate it's probably not going to fix those cravings, and it was VERY sticky in the pan- maybe too liquid? Should have lined with parchment paper...

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Reviewer:

Peachy

Reviewed: Jul. 2, 2011

Awesome cake, it's moist and my family loves it I make it every time I bake a chocolate cake. I have made it several times and they all worked great!! The one thing I make different is I use butter milk instead of sour milk but it turns out just as good!! Thank you for this great cake

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Reviewer:

Sugarmomma

Reviewed: Apr. 12, 2011

Not sure what I did wrong but this cake was a flop. Batter is very runny not sure what went wrong. I will lock for another choc. cake won't try again.

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Reviewer:

JanSP

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Apr. 4, 2011

This is a great cake recipe. I made it into cupcakes and iced it with Peanut Butter Frosting from this site. Wonderful!

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Reviewer:

TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 1, 2011

I just made this cake today, and if truth be told, I haven't made a scratch cake in about 15 years. It came out moist and flavorful. I made a few changes: I used butter instead of margarine; all I had for margarine was "I can't believe it's not butter". I did not have unsweetened chocolate squares, so I used the substitution on the Hershey's Cocoa box. I only used 1 1/2 cups of sugar; it was plenty sweet. I think box cakes are a thing of the past for my baking needs!

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Reviewer:

tamigirlrocks

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

Living In: Glendale, Arizona, USA

Reviewed: Mar. 11, 2011

I was really pleased with this recipe. I was worried when the batter looked extremely thin, but proceeded to bake 18 cupcakes and they came out very moist and chocolatey. The kids liked them alot. Thanks for an easy, delicious recipe!

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Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Feb. 11, 2011

I followed someone's suggestion, and reduced the sugar to 1 1/2 cups. I regret that, and would have liked the additional sugar. Next time I'll use full amount. In a 9x13 glass pan, needed an extra 7 minutes of cooking.

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Reviewer:

Mom

Reviewed: Dec. 7, 2010

Awesome cake! I doubled this recipe for my daughters birthday cake though I left out 1/2 a cup of the liquid (used 1 cup of coffee, 1 cup of water and 1/2 cup of milk for the doubled version) and had to sub the second 2oz of unsweetened chocolate with cocoa powder but no big deal there. I carved this cake into a Dora and it was dense enough to hold up to that for sure.

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