The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 26, 2006
i brought this to work and all i heard were ooooooo's and ahhhhh's i used devil's food , choc pudding and a little extra kalula ,and used the glaze that was recommened in the reviews !!! thank you thankyou!!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 19, 2006
This didn't do anything for me. I didn't think it was that special.
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Cooking Level: Expert

Home Town: Alto, Michigan, USA
Living In: Lowell, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 24, 2006
Excellent recipe! I used dark chocolate cake mix, cut back to 1/4 cup sugar in base mix and added Ghiradelli cocoa powder to the glaze. I also plan on using Chambord (raspberry) liqueur in place of Kahua w/chocolate cake, orange liqueur w/orange cake and vanilla pudding. Try different combinations of cake mixes, different flavors of compatible liqueurs, and puddings for this very moist and versatile cake! Note: I took this cake up to my husband's fire station and they ate the entire cake in ONE night!
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Cooking Level: Expert

Home Town: Colleyville, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 29, 2006
This was a hit last night! I cooked for 50 min, I used yellow cake but cant wait to try chocolate. Used the glaze from Brook and it wasnt perfect - not enough (and I doubled it) and not crunchy - next time I will try it like the recipe states. Yumm Yumm - a big hit with the girls
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 26, 2006
Wonderful!! Thank you!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 10, 2006
ABSOLUTELY fabulous!! I am sure it is a million carbs and grams of fat per serving...but no matter! It's def. the best cake ever! THANK you for this awesome recipe!
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Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 2, 2006
Very good cake, and I will definitely make it again. I will try the "crunchy" glaze from another review. ALSO, I may cook it a bit longer; mine was right on the line between moist and under-cooked. OH, and I used one 3.9 oz. package of instant pudding mix, NOT 5.9 oz as called for b/c that's all I could find (and I didn't want to buy 2 and do the measurement). Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 1, 2006
This cake was great! I made it for my dad's birthday since he loves Black Russians. Everyone loved it, it disappeared fast. I would definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 19, 2006
Very moist and yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 19, 2006
This was easy and tasty. I substituted chocolate cake mix for the yellow cake mix (because I'm a chocoholic). Nice for a dinner party.
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Cooking Level: Intermediate

Home Town: Flint, Michigan, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 8, 2006
AWESOME!! I've made this twice already in the last week! Everyone LOVES it! The cake is very moist and has a wonderful flavor!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 29, 2005
I made this in my new mini-bundt pan (6 bundts in each pan). It came out really moist and I found 25min was the perfect amount of time (since they are smaller). For each mini-bundt, I used 1/2 c of the batter. It made an even 12 bundts! I used the same glaze as some of the previous reviewers used. It was so good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 26, 2005
This recipe was AMAZING!! I didn't have any milk, so I added powdered milk and more booze. Everyone LOVED this cake. Also, I added some melted chocolate to the glaze topping (whisk ALOT and will need more booze if you do this), so yummy! Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 23, 2005
Everyone loved it. I did the butter/sugar/vodka/coffee liq boiled glaze as suggested as well as mixed conf. sugar, butter, and coffee liq and glazed the top with that - it added a little sweet "crunch" when it harden. I asked if I should leave it off - and company said "no" Fam and friends have requested it again. Oh - I forgot, I also added 3/4 cup of chopped cho. chips. Mini chips would have worked better. Thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 21, 2005
This is a very moist cake and so easy. Great for any occasion and especially for chocolate lovers.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 18, 2005
The cake is tasty, but it takes much longer than 40 minutes to cook. It took me 1 hour and 15 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 12, 2005
I didn't use the vodka, or the coffee flavored liqueur...I brewed some cappucino and used that. It was VERY moist, everyone loved it. I did use the Kahlua/butter glaze that was posted earlier. That was divine. I'm going to try this with a different combination of flavors. I'm thinking white cake, white chocolate pudding, rasberry brandy instead of the coffee liqueur ... still working on a glaze :) Very good recipe, Rory!
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Cooking Level: Expert

Living In: Bay City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 5, 2005
This cake earned rave reviews. Every last crumb was consumed by guests at the party I brought it to. People kept saying it was like the signature dessert at resturant. Highly recommended.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 31, 2005
Delicious! Here's my alterations: I used 1 c. of strong coffee in place of the 1/4 c of vodka and 3/4 c. water the recipe called for. I reduced the sugar to 1/4 c. I added 1/3 c. of Kahlua instead of 1/4 c it called for. I added 3/4's of bag of mini choc. chips. (Loved the texture it adds to the cake.) Finally, I glazed it with the "Satiny Choc. Glaze" recipe found on this site (which I thinned with a little cream.) This cake is decadent! ENJOY!!!!
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Cooking Level: Intermediate

Home Town: Cape Elizabeth, Maine, USA
Living In: Farmingdale, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 29, 2005
This cake was incredible! I used chocolate cake mix with a small box of butterscotch pudding.. excellent!! I made this a day ahead of time and am glad I did.. I made 2 batches of glaze using 1/3 C each of butter, powdered sugar and Kahlua.. While still hot I poked holes all over the top (while still in pan) and poured glaze on.. Let sit for 5 minutes, if you wait longer than that the glaze will make the cake stick in the pan.. Take out of pan and center on a plate, make the same amount of glaze and pour over top of cake.. *Use a sifter to sprinkle the powdered sugar, it looks very professional! (however, wait until you are ready to serve the cake the next day, otherwise the wet glaze will obsorb the powdered sugar!
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