Reviewed: Oct. 27, 2009

Not the best but not the worst. Was looking for something with what I had on hand..I'll keep searching. Thanks for posting though.

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Aug. 18, 2009

I was looking for a different recipe, and stumbled upon this. It was good, not too rich, which works out good for me. really nice and moist. It didnt last long at our house! will make again!

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landyjo

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Reviewed: Mar. 20, 2009

love this recipe. so good & moist. and EASY. will make again & again.

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darcher

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Reviewed: Jan. 23, 2009

This recipe actually wasn't too bad. My day started out wanting to use up some strawberries and a sure fire way is a trifle. I usually keep cake trimmings in my freezer just for this but was out so went in search of an easy cake. My husband needs to eat low cholesterol so the no butter and no egg aspect of this recipe really appealed to me. I made 1/2 the recipe which generosly filled a square baking dish. I doubled the cocoa. The texture was nice. It wasn't real sweet..but that could have been because I added more cocoa. I would still add the cocoa just maybe a touch more sugar with it. I would also add a dash of salt to deter the "bland" flavor a little more and possibly a splash of vanilla. Came out of a lightly greased glass pan with ease. Was perfect for the application I was using it for. Would probably perk up the flavor a lot with some icing as well. All in all..for a recipe which uses such cost efficient ingredients and keeps the fat and cholesterol down...it's a thumbs up in my book.

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Princess Kris

Cooking Level: Expert

Living In: Trenton, Ontario, Canada

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Reviewed: Feb. 17, 2008

Quick and tasty and just right for a low-budget household like mine. I did make a few minor changes, though: I reduced the sugar and doubled the cocoa. Next time I'm going to put in chocolate chips yet to make it chocolatier.

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askja76

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Bonn, Nordrhein-Westfalen, Germany

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Reviewed: Jun. 11, 2007

I found this to be a superb "everyday" cake. This is something, that while very good, isn't so terribly rich you only want it once in a while. The removal of eggs from a cake recipe also makes it great for those of us on a budget. I have experimented with the recipe a bit and have also found that 1-2 tbl of sour cream in the mix adds a nice kick.

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Scott d BBQ man

Cooking Level: Expert

Home Town: Odessa, Missouri, USA

Living In: Etobicoke, Ontario, Canada

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Reviewed: May 25, 2007

This is an excellent cake...if you want to make it a no-fat cake you can substitute apple sauce straight across for the vegetable oil...great for those on Weight Watchers! And it still tastes fantastic.

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Kiwi

Cooking Level: Expert

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Reviewed: Mar. 31, 2007

Well, it tasted like a cake made with oil and water. Which it was.....making it not so fair for me to give it a low rating, but I really didn't care for it much.

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tata

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Reviewed: Jan. 27, 2006

Surprisingly excellent! For a slightly healthier version, I made the following subsitutions: for 2 c sugar, I used 1/2 c honey & 3/4 c sugar. For 3 c flour, I used a mixture of white & whole wheat flour (more wheat than white). For 2 c water, I used 1 c "Lite" coconut milk and 1/2 c water. I added 2 T cocoa. The texture was medium. The cake was moist and sweet. I used a made-up coconut frosting and sprinkled coconut flakes on the top and used a berry jelly/honey mixture in between the layers. I baked it at 160 C for 30 min on "pastry mode" and it rose nicely. I will definitely make this recipe again.

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Sirena

Cooking Level: Expert

Living In: Rivne, Rivne Oblast, Ukraine

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Reviewed: Jul. 23, 2005

this is lovely. moist and rich but not too chocolatey. I don,t ice this one at all, it's rich enough. My kids love it, as does my husband who is addicted to chocolate. Even my dad likes it.

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VICKIHARPER

Cooking Level: Intermediate

Living In: Irvine, Ayrshire, Scotland, U.K.

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Reviewed: Jun. 26, 2004

What a surprise to find this recipe! This cake is a family favorite in my family, except we call it "Ol' Black Joe". My Grandmother who always made this just recently passed away and I have now been made the offical maker of the "Ol' Black Joe" for all of our family functions. My recipe is a slight bit different. 3 cups sugar 6 Tbsp melted shortening 3/4 cup cocoa 1 1/2 cup sour milk (you can sour the milk by adding 2 tbsp lemon juice) 1 1/2 tsp baking soda 3/4 cup hot water 3 cups flour 1 tbsp vanilla put in greased and floured baking pan, and then bake at 350 degrees for 45 minutes to 1 hour. Thanks so much for sharing your recipe :)

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BETH H

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2003

While this cake isn't overly chocalately, it's a very moist delicious cake that doesn't even need frosting. Even my husband, who isn't a big cake fan,loved it! Delicious with ice cream!

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