Reviewed: Mar. 11, 2013

This cake was fab!! I made it with the fluffy peanut butter frosting and it was a hit. :)

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Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Murrieta, California, USA

Reviewed: Jun. 30, 2012

Awesome!!! Made this for a friend's birthday as a surprise-first time I tried it and it is soooo good. Very moist, dark chocolate, easy to prepare and tastes wonderful. We highly recommend this to you!

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Reviewer:

LindaK

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Raeford, North Carolina, USA

Reviewed: Feb. 12, 2012

First off, this cake tastes wonderful. If I was just eating the cake and not have to MAKE it, it would easily be 5 stars. With that being said, it was almost impossible to frost, because it crumbled and fell apart. I actually made it twice, because I thought that I did something wrong the first time. It was a hit with my family and easy to whip up, but the fun stopped there.

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Reviewer:

chrislac

Reviewed: Dec. 1, 2011

I made this for my son's 23rd birthday and he LOVED it. The other 3 kids loved it too. I used the 1 cup water with 1 cup of milk together. I made it in a Bundt pan for 50 minutes and when cooled I frosted it with a buttercream frosting. I mentioned it to someone at work and they said their grandmother made a similar cake using 2 cups of coffee so I may try this next. I think this will be my new chocolate cake recipe from now on :)

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Reviewer:

LGR56

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

I will never make another chocolate cake after making this! I needed cupcakes for a baby shower and I wanted the cake to look very dark so it would look awesome with the baby blue icing. It was black, and delicious. They were the hit of the shower. I did substitute 1 stick of butter in place of the shortening. I have never used shortening. Otherwise, I did the ingredients as listed. The cupcakes were done in 14 minutes.

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Reviewer:

hollysal

Reviewed: Oct. 17, 2011

Hello from Spain, this recipe is spectacular, cooking time up to 8 people is 45 minutes at 175 ° C I've made ??some changes I changed 1 cup water with 1 cup of milk I added 2 tablespoons of powdered milk and I added 1 teaspoon of instant coffee

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Reviewer:

jorgemarbella

Cooking Level: Expert

Reviewed: Jul. 13, 2011

Totally loved this recipe-the best, most tasty and moist chocolate cake ever. Used the coffee and butter, no shortening.

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Reviewer:

savoryk

Reviewed: May 24, 2011

I gave this cake one star because it came out looking like a cake. It was easy to prepare and assemble. There are a few problems though. Shortening starts exploding when bringing to a boil. Grease fire hazard: use caution. In addition; the cake comes out very dry and crumbly. Don't let the batter fool you into thinking the cake will be fudgey and gooey. I followed the recipe to the exact measurements and it turned out an extremely dry cake. Either is only meant for low altitude or is a bad recipe.

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Reviewer:

cmwinchell

Reviewed: May 8, 2011

This cake is just wonderful!! Made for a co-workers Birthday, and everyone raved about it. Frosted with Chocolate Cream Cheese Frosting from this site also. Will make again, thanks for sharing your recipe!!

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Reviewer:

Phyllis

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

Moist and delicious. Very easy to make with ingredients that are readily available in most kitchens. I reduced the amount of sugar to 1.5 cups and I can still taste the sweetness of the cake.

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4 users found this review helpful