Reviewer:

Reviewed: Jun. 26, 2004

This is now my resident chocolate cake. Very easy to make and everyone loves it. The hardest thing is getting the milk to sour.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

TGSE

Reviewed: May 4, 2008

This chocolate cake is the first chocolate cake I have ever made from scratch. I will NEVER buy boxed again! I used 6 tbs of coco powder in the dry mix instead of baking squares because I didn't have any, so I just added 2 extra tablespoons of butter to the milk and water mix and it turned out wonderful. Also I've never made sour milk before so I took another reviewers advice and put 1 1/2 tsps. of vinegar in the milk but it still was not sour in 5 minutes. I put it in the microwave for 20 seconds and it was seperated and was peeerfect sour milk. Thank you for this recipe. Everyone loved it!

Was this review helpful? [ YES ]
145 users found this review helpful

Reviewer:

frugalistic

Cooking Level: Intermediate

Reviewed: Feb. 20, 2000

Delicious- Moist, soft, and yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cutegirl7

Reviewed: May 9, 2000

agreat chocolate cake recipe. i just wish it was in ounces and not cup measurements. Still we love it all the same

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ROSIE_1

Reviewed: Nov. 27, 2000

This cake was absolutely scrumptious!!! Nice and moist with a wonderful chocolately flavor. Will definitely make it over and over.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SPERRY

Reviewed: May 28, 2001

I absolutely loved this recipe! Quite simple, and it made a wonderful moist chocolatey cake. I even made cupcakes with this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CARRIEL

Reviewed: Jan. 24, 2003

Easily the best and easiest "from-scratch" chocolate cake that I've ever made! Have given this recipe to several people at work and all loved it too. The frosting is scrumptious too. Wouldn't change a thing. Thanks, Jennifer!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Habeas Corpulent

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Lakewood, Ohio, USA

Reviewed: Jan. 24, 2005

This is the best cake I have ever made.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GOODGIRL39

Reviewed: May 4, 2008

Perfect! One very important change though: the time is too long. Cooked for the time stated it makes a good cake. But it really needs less time and it's AMAZING. I make two 9 inch rounds at 25 minutes and that may even be a few minutes too long. I make it as cupcakes at about 16 minutes. Nice, moist crumb, very delicate and slightly denser than boxed, with a slight crunch. This is better than boxed, of course, since there are no trans fats or corn syrup! To make the sour milk just put 1 1/2 tsp vinegar in the milk and wait five minutes for it to thicken.

Was this review helpful? [ YES ]
1 user found this review helpful