Reviewed: Nov. 25, 2009

This was just okay. I attempted to make this cake into a layer cake. It did NOT work. I thoroughly greased the pans, but when I attempted to take the first layer out of the pan, the top of the cake came out while the bottom of the cake stayed firmly planted in the pan. Not good. It was a good opportunity to taste the cake at least. :o) The cake was nothing special. The texture was a bit spongey and it did not taste overly chocolatey. So putting aside the fact that the cake crumbled, I just did not really like the cake all that much either. Oh well.

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 14, 2009

This was excellent...followed directions except I made my own sour milk (1/2 cup 2% milk w/ 2 tsp. white vinegar...let sit 15 min. until curdled or beginning to curdle). Cake was very moist and delicious chocolatey flavor. I did not find this too sweet. Thanks!

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LEE8981

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Reviewed: Oct. 24, 2009

Made my cake with 1 cup Splenda and 1 cup sugar and used regular milk. Used two 9-inch cake pans and baked at 350 for 25 minutes. The cake it ok - tastes like a chocolate cake, wasn't moist, wasn't dry and it didn't crumble when I put the icing on. Iced with Chocolate Frosting I.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Oct. 16, 2009

Followed the directions to a tee. I didn't like this cake at all... and the second day... it was worse.

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Brittduncan88

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Reviewed: Sep. 26, 2009

Ok, what in the world is so great and different about this cake to make it so special?? I followed this recipe exactly and its just ok.

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Lindsay L

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Reviewed: Sep. 17, 2009

I'm kind of a cake snob so I almost turned up my nose at this super easy recipe. I'm glad I didn't because it is unbelievably moist and satisfying without frosting. I also cut back the sugar to 1.5 cups and used really past-its-date sour smelling milk. I can't wait for my milk to go bad so that I can make this again!

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HARPCHICK

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Reviewed: Sep. 11, 2009

This recipe was amazing! I followed the directions exactly (except I didn't use sour milk, just regular). My husband ate this cake everyday until the pan was gone. I frosted it with the 'Chocolate Frosting II' recipe from All Recipes. If you are looking for an excellent chocolate cake recipe, use this one, you will not be disappointed!

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CassidyLee

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Reviewed: Jul. 11, 2009

This cake was very good, very moist, and just the right flavor! I will definitely keep this and use it again for a homemade chocolate cake. Definitely needed the full 35 min. for baking.

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aebaker

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Reviewed: Jun. 12, 2009

First cake I ever made for my boyfriends birthday and all his french friends... great reviews, very happy with results... I made the sour milk with lemon juice and regular milk... it came off perfectly from the pan, frosted perfectly, not at all crumbly and very moist

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 24, 2009

To make "sour milk" for this recipe, put 1/2 tsp fresh lemon juice or white distilled vinegar in a 1/2 cup measuring cup and fill with milk. May need to wait ten minutes or so until milk curdles lightly (use before big clumping occures). GREAT chocolate cake recipe!. Easy and delicious!

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RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Mar. 17, 2009

So so good. I didn't exactly let the chocolate mixture cool to room temperature...didn't have the time for that...and everything still turned out great. Awesome with a buttercream frosting.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Mar. 10, 2009

This was so easy and a huge hit with my family. The comment on the submission says it's better the second day and this is totally TRUE! As good as it was out of the oven the next day it was fabulous!

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jenn

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Reviewed: Jan. 15, 2009

The best cake I ever made. The entire family loved it when I made it for my dgt-in-laws birthday. Usually some one doesn't like something but this was a hit with everyone.

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Blazer

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

My father went crazy over this cake...he prefers it with cream cheese icing to bring out the subtle chocolate. Nicely balances the icing.

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beautyinsimplicity

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 23, 2008

This did not turn out well at all. It was too light, fell apart coming out of the pans, and couldn't be iced back together. Also, not a very chocolatey cake. An old standby "6-minute Chocolate Cake" is much easier and better tasting.

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SUZANY1

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 27, 2008

I don't know what I did wrong (I followed the recipe exactly), but it just wasn't good. It wasn't good textured, it wasn't good tasting. Maybe I'll give it a go some other time, but I'll probably just find a new recipe.

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takenbylovely

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Reviewed: Sep. 14, 2008

Very moist. To make it gluten free I used Bob Mill's all-purpose GF flour. I add just a little bit of vanilla extract. Everyone loved it! I could eat the whole myself!!!

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rmreevesolis

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Reviewed: Sep. 7, 2008

This was a big hit, used 1.5 cups of sugar, and used regular milk, not soured, came out great. Used chocolate frosting III, My family is already asking for it for the next birthday party.

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mere3535

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Reviewed: Aug. 31, 2008

I have made this cake twice now. Both times it turned out great. I don't have sour milk, so used regular fat free. I don't think it is too sweet, but I LOVE CHOCOLATE! I serve it with seven minute frosting! YUM! Thanks for a great recipe my whole family enjoys.

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