Reviewed: Aug. 28, 2005

I have made this recipe over and over again and it is always gone within minutes !!!

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Reviewed: Jul. 30, 2005

Shared with some restaurant employee friends of mine, they all loved it. Very moist with a unique flavor. Will certainly make again.

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DAYSELDEN

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Reviewed: Jul. 3, 2005

WOW, is this good! Serve this with homeade vanilla ice cream and you have a dessert that's to die for.

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Just me

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 28, 2005

Great cake, easy additions to a box cake. I had to make 2 in two days! Added chips, cooked for 50 min and followed Brook20's Glaze. Even better the next day! Everyone wanted recipe.

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MTYSON

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 22, 2005

This cake was easy to make and very tasty...my co-workers really enjoyed it. I garnished my cake with chocolate-covered espresso beans.

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KERRI73

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Reviewed: Mar. 19, 2005

This cake is DIVINE!! Thank you Rory Kate! My friend made it for me for my birthday and I have made it again and again...and again. I suggest baking for 50 minutes, remove from pan for 20 minutes, place back in pain and pour the following over the bottom, let it soak in for an hour and then turn upright and dust with confectioners sugar. GLAZE: Blend 1/4 C. confectioners sugar with 1/4 stick melted butter and 1/4 C. Kahlua. The glaze recommended by TNTKIDS made my cake too wet (as though it wasn't cooked) This variation was just right!!

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BROOKE20

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Reviewed: Feb. 21, 2005

Just steller.

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MISSY0619

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Reviewed: Dec. 28, 2004

I'd make this again - the only thing I had to change was cooking time (40 minutes wasn't enough). Cake was moist and very dense/rich.

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OnlineMom

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 26, 2004

This is really an incredible cake. I wanted to add my two cents to the raves on this recipe and also to the alternative glaze offered earlier. This is truly the best non-frosted cake I have ever eaten!

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KEVIN_STANFILL

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Reviewed: Dec. 7, 2004

Have made this several times, varying the liquor and kind of cake mix, to rave reviews each time! Most recently, I used the glaze suggested by tntkids and added black cherry preserves (a generous dollop), using kirsh instead of kahlua in the glaze. It was a wonderful twist on the usual black forest theme, without all the glop!

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Bluestocking

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Nov. 23, 2004

This cake in very moist and was a bit hit. Didnt have coffee liqueur so used expresso instead and end result was wonderful.

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DENMAN

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Reviewed: Oct. 30, 2004

I have made this cake for years and just love it. I have made a few changes though. I bake the cake for 50-60 minutes, I use a deep chocolate cake mix to make the flavour more intense, I reduce the vodka by half and put more kalhua and I don't use a glaze and instead decorate the plate with carmel and raspberry sauce and a dusting of powdered sugar.

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SMILIC

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Reviewed: Aug. 26, 2004

Everyone has raved about this recipe and they're absolutely right! This has to be one of the best bundt cakes I've ever made and I've received requests for the recipe. I did substitute the glaze that was suggested with the butter, Kahlua, etc. and it was perfect. The only thing I would suggest is to cook it longer than 40 minutes. I took the cake out at about 50 minutes and it wasn't quite done in the middle even though I tested it....very moist and delicious!

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CATHYALLEN

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Reviewed: Aug. 4, 2004

I made this for my sister's Washington DC field trip. Really easy to make, really mositure texture, and not very sweet. I did some alternatives to it. I reduced oil to half cup, added half cup of unsweeted expresso and one cup of chopped fruit for a little bit of fiber . My sister thinks it is great. She ate 1 slice right after baking it and brought 6 slices to share with her friends. Everyone said it taste great. I did not like it that much as my sister did when it just came out of the oven. It has a scent of oil smell, maybe it is because I used canola oil, instead of vegetable oil. However, I try it after one night refregrating it, it tasts so great. I ate 4 slices with two cups of tea as my morning snack. Thank you, Rory. Really nice recipe. Definitely will do it again.

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JTIF

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Reviewed: Jun. 17, 2004

The "best" cake I've ever had the pleasure to eat.

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LJMIMI

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Reviewed: Feb. 13, 2004

Hi-It is the night before Valentine's Day and I am preparing for a dinner party tomorrow night. I just baked this cake in a mini bundt pan shaped like roses. I put the glaze on each before I turned it out on the dishes. I used a wooden skewer instead of a fork to add the holes for the glaze. I found that the longer I let it cool in the pan after I added the glaze-the harder it was to turn the cakes out of the pan. So far, I have 5 good ones out of a six cake pan and I have 2 more in the oven right now. I am dusting the "roses" with 10x sugar and after they cool,I plan to wrap each dessert plate in clear cellophane. My guests will unwrap their "Valentine Roses" at dinnertime tomorrow evening. PS.I tasted the one that fell apart and the result is awesome! Thanks for sharing your recipe!

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VALSART

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Reviewed: Jan. 16, 2004

I made this for my coworkers and it was a hit -- very moist and delicious, and pretty easy to make.

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SHOCHMAN

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Reviewed: Nov. 27, 2003

I made this for a party and everyone absolutely raved about it! A few people even begged for the recipe! I used water instead of the vodka because I had no vodka. I also used the glaze provided earlier in the reviews rather than the one in the recipe. Turned out wonderful! Thanks so much!

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hawkika3

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Reviewed: Nov. 15, 2003

Two big thumbs up -- easy and absolutely delicious. I used a small box of choco pudding (that's all I had) and the cake was wonderful. Nice for the holidays.

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J9215

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Reviewed: Oct. 13, 2003

Excellent cake. Made it for my co-workers and everyone loved it. Also used the glaze mentioned in a previous review and added 6 oz. bag of chocolate chips to the batter and used the 4 oz. instant choc. pudding and reduced oil to 3/4 cup. Also, dusted on confectioner's sugar for looks.

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