Reviewed: Aug. 3, 2009

Oh. my. Goodness. I will never buy a boxed cake again. OMG!! If I could give this cake 20 stars I would. I didnt tweek a thing. Although, a little trick if you dont have buttermilk, use regular milk and add about 2 tblsp of either vinegar or lemon juice and let it set for 5 min. Wonderful cake had no problems with breaking. Love the chocolate that comes accross so richly and the cake is moist as can be. My new go to recipe!

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luvmyitalianhubby

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Aug. 3, 2009

A delicious and moist cake! As it is very fragile, it broke into two the first time I made it. Let the cake cool completely before removing it from the pan.

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dessert_fiend

Cooking Level: Beginning

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Reviewed: Aug. 1, 2009

I made this recipe into mini cupcakes, filling the cups only halfway - which turned out to be perfect. They rose beautifully! They came out moist and chocolaty little bite sized treats. Frosted them with Scrumptious Penuche Frosting (recipe also on this site) for a real treat! Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I followed the exactly and the cake was rich and moist! The ingredients were all things I had on hand. My family loved it. Thanks.

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Strawberry Shortcake

Cooking Level: Beginning

Living In: Reedsville, Wisconsin, USA

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Reviewed: Jul. 27, 2009

This cake was amazing! The only thing I did differently was beat the egg whites seperately and fold them into the rest of the batter. It came out so light and fluffy that I ate 2 whole peices without ever feeling that it was too rich or dense. Amazing.

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Jen

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Reviewed: Jul. 26, 2009

This is definitely a great chocolate cake. Rich and very chocoaltey and super moist. Plus, I can make it on a whim, since I keep all of the ingredients on hand. I've tried it with chocolate and vanilla buttercream icings. I think this cake is screaming for a mousse filling and ganache covering!

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NikkiDoc74

Cooking Level: Expert

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Reviewed: Jul. 25, 2009

I found this cake to be very moist, with a deep, rich chocolate flavor that was very good. I usually find chocolate cake to not be 'chocolatey' enough, but this one is a keeper! I iced it with peanut butter frosting.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 25, 2009

I baked this cake and we really enjoyed it.I melted Cohcolate chips and spread them on top of the cake.I made a filling for the center of the two layers of 10X sugar, cream,and butter.with vanilla flavor.

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Mary J.Peal

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Reviewed: Jul. 24, 2009

Excellent cake. This recipe was supposedly my Grandmothers secret recipe...until I found it on the back of a Hersheys cocoa can! Anyway, this recipe is awesome. You must use buttermilk or at least half and half. The coffee is essential for the flavor (dont worry it does not make it a coffee flavor, it only adds to the chocolate flavor). You may use applesauce as a replacement for the oil, but it wont be as fluffy a cake as oil would make it. I use less sugar than the 2 cups...I use about 1 3/4 cups. Its still very sweet. YOU DO NOT NEED FROSTING at all! It is that good. Ive tried dusting it with conf sugar but it gets soaked in and disappears so now I dont bother. A local bakery here in my town whips up an espresso chocolate fluffy icing to put on top and its great!

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jul. 23, 2009

I just made this cake. I made two 9 inch cakes, to make a layer cake. Maybe not such a good with this particular recipe. I greased and floured well, but I had a lot of trouble getting them out of the pans. I had to piece one of them together. I tasted one of the chunks that I just could not put back together. The cake tastes great but has more of a brownie taste. I have not frosted it yet, and I am very nervous to do so at this point. But overall, a good recipe!

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Kelly

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

This cake sure is magic. It's really moist and tastes yummy. I didn't have buttermilk so I used 1 tbsp vinegar + enough milk to make 1 cup and the result is fantastic. My family loves this recipe.

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sweetelle

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

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Reviewed: Jul. 21, 2009

DELICIOUS!!!

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arequipa

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Reviewed: Jul. 21, 2009

LOVED this cake. This will be my go-to chocolate cake recipe from now on. Be careful to not open the oven before it has finished baking. Topped each slice with heavy whipped cream and maraschino cherries!

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LisaM

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Reviewed: Jul. 20, 2009

Absolutely delicious cake! I made it into a Black Forest Cake by adding a large can of cherry pie filling in the center of my 2 layers. I also topped it off by making the fudge icing and dropping a few cherries on top for decoration. I did take the advice of another on here and stuck it in the freezer for 10 minutes so it could handle better. It did not fall apart but the center fell a little. It was nothing the fudge topping could not cover though. The party I made it for raved over it. I will most definitely make this again.

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Lindseya117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 20, 2009

Great Cake! I was not sure about it when I looked inside the oven about 30 min. into the cooking. It was real liquid and I was for sure I did something wrong. It continued cooking and came out great. I served it at a party and everyone couldn't believe how moist it was.

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cookless cook

Cooking Level: Beginning

Living In: Yorba Linda, California, USA

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Reviewed: Jul. 19, 2009

Excellent! Don't be concerned by the thin batter. This cake baked perfectly and was easy to frost. Wonderful chocolate taste. My whole family loved it; will definitely make this again!

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BARRYANDKAREN

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

Perfect...perfect...perfect!! And it does get better with time. Try to make it a day before you want it. To die for!!

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Diane M.

Cooking Level: Expert

Living In: Webster Groves, Missouri, USA

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Reviewed: Jul. 17, 2009

Yummy. My first time making a cake from scratch and it was pretty easy. Messy but easy! It seemed pretty dry (crumbly) when I took them out of the pan and put them on the racks to cool so I was kinda worried. But I frosted and served about 3 hours later and it was very moist and good. I guess what everyone else mentioned is true... it must get better with time. I wonder what it will taste like tomorrow! Thanks :)

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jess

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Reviewed: Jul. 17, 2009

I'm not a big chocolate fan but this was very tasty. I made 1 chocolate cupcake and the rest of the batter was used for marble cupcakes along with "Cream Cake" = 4 stars, "Cake Mixes from Scratch and Variations" = 3 stars, and "Simple White Cake" 5 stars.

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