Reviewed: Nov. 18, 2009

I made this last night (very late) and when I turned it out onto a plate after it cooled I couldn't wait and ate a piece. It was DELICIOUS!! I haven't even added the chocolate drizzle/glaze to the top yet, but on its own it was amazing. I did add 1/2 a bag of chocolate chips to the actual cake. Definitely try this one out! It doesn't get much easier than this, either.

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beledigrl

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Reviewed: Oct. 25, 2009

My Mom has been making this cake as long as I can remember but she adds chocolate chips and doesn't make the ganache. I being the chocolate adict that I am, added the chips and the ganache. I am really not a cool whip fan so I used heavy cream, semi sweet chocolate, and powdered sugar to make mine. This cake is rich, moist, and delish. I am a caterer by trade and make this cake very often as it is not costly, and always amazing.

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Kris

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Reviewed: Oct. 22, 2009

"What you put in, you get out" The artificial tasting ingredients such as cake mix and instant pudding don't disappear with the addition of the other ingredients as I had hoped. SO if you are looking for a really impressive dessert for a dinner party- this isn't it. It tastes a little better than Entenmann's or other commerical pastry (which are good in their own way- but just have a certain mass produced flavor). BUT on the positive side- and this is pretty important- it is INCREDIBLY EASY and can be whipped up in minutes by a novice baker and also comes out extremely moist. An excellent texture-not crumby or dry at all-- great for a kid's birthday cake! 2 comments- at my supermarket, I couldn't find any cake mix that was specifically for a double layer cake- so I used 2 complete packets and have no idea if I used the right amount. An actual measurement would be less confusing. Also-- the glaze was far too much. I used half because I didn't have room to pour the rest and it was dripping off the platter as it is. It's also a good idea to let the sauce thicken before pouring it over- about 1/2 hour in the fridge. Otherwise it is really messy and gets everywhere.

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SRL

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Reviewed: Oct. 19, 2009

As far as boxed cake goes, this was pretty good. The make-shift ganache however was AMAZING and is the reason why I'm giving this 5 stars. I can't wait to try making the topping with white chocolate or even butterscotch chips!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 15, 2009

Made for a good friends birthday. So good. Defintely add some sugar to the whipped cream. I did it twice, the second time I added powdered sugar as it was too bitter otherwise. Everyone agreed that they liked it with the powdered sugar best. Very rich.

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wmowens

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Reviewed: Sep. 13, 2009

I made this cake and I did change the recipe a little. I didn't use the chocolate cake mix, but instead I used a butter recipe cake mix, 1 stick of butter, and cheese cake pudding mix. The cake came out very moist and good. I can only assume that the chocolate cake would be just has moist. The only reason I didn't make the cake according to the recipe was because my hubby doesn't like chocolate. I love chocolate, so next time I will make the chocolate cake.

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TANYA

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

Very moist and decadent!. I used sugar free pudding to lighten it up even further. Everyone loved this and I like how easy it is. Thank you!

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Jul. 20, 2009

This cake could taste like poo for all I care! It is SOOO beautiful! Luckily it doesn't taste like poo...it actually tastes as good as it looks! My search for a MOIST, DECADENT, SIMPLE chocolate cake is forever OVER!

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amberwrites

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

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Reviewed: Jun. 30, 2009

This is a nice, easy go to recipe. It was a quick make and tasted good even without the glaze. Served this to my dad on Father's Day.

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Jun. 22, 2009

I was looking for the best chocolate cake recipe and I found it!! I made it this weekend and took it to a "Graduation"/Father's Day party- they loved it! I wouldn't change a thing--it is delish!! ...and most of all, it is so easy to make! Thanks for sharing this recipe. Can't wait till I make the next one--will use the 'strong coffee'instead of water as suggested by one of the reviewers.

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SANDY SM

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Reviewed: Jun. 17, 2009

Very good. I wouldn't change a thing. It is delicious. Everyone loved it at my Bunco group. Thanks!

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Leftystephy

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: May 14, 2009

Awesome recipe! Makes a delicious moist dense chocolate cake. For speed, I just made a quick dark chocolate glaze and drizzled while warm. Will be making again!

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mkaccountant

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Reviewed: May 6, 2009

I am making my fourth cake in three weeks. Took a giant leap and made it for the first time as a sympathy cake, the family raved. I have yet to include the fruit, too expensive this time of year. The chocolate alone does the trick. yummy.

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damselbdam

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Reviewed: Apr. 30, 2009

This cake is wonderful. I followed the recipe almost exactly, except that I used chocolate fudge cake mix because that is what I had on hand and I added a touch of cocoa powder to the batter. The ganache topping is fantastic. I ended up making the cake as 12 mini bundts instead of a giant bundt and serving individual cakelettes with fresh raspberries. It would also go nicely with strawberries, sorbet, or by itself. The raspberries or fruit aren't strictly necessary but if you get them, the raspberry flavor really goes wonderfully with the cake. The cake was extremely moist. If you refrigerate (directions suggest that you do that, presumably because of the topping) let the cakes return to room temperature before serving so that the icing becomes soft. It tastes good cold too, but it is more like chocolate candy when taken straight out of the refrigerator.

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CareerMom

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

Was super moist dense cake. Got lots of compliments on it.

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griddle11

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Reviewed: Apr. 18, 2009

Very Good. When I served the cake I added a dallop of cool whip and placed some berries in it. I used blackberries and it was excellent!

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athena812

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Reviewed: Apr. 11, 2009

Delicious! I used coffee instead of water and made only half of the topping. Then I served with strawberries. It was a huge hit!!!

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Meowza

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Reviewed: Apr. 6, 2009

Amazingly delicious cake whose crowning glory is the FROSTING you make with the chocolate and Cool Whip (and it makes a LOT of it). I plan to use just that portion as a separate recipe for frosting. I would say just make sure you follow exactly. Make sure the frosting is warm enough to be drippy while applying (it hardens a bit when it cools). The rasberries are a nice touch but not necessary for those who want to skip it. I used FROZEN thawed rasberries.

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LillysMom

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Reviewed: Apr. 6, 2009

This is definitely the best chocolate cake I have ever made. It is so deliciously moist....there really is no need for icing!! This recipe is a keeper!!

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tarat

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Reviewed: Apr. 6, 2009

I made this cake yesterday, and there is one little slice left. It is very moist(almost a sponge cake consistency). It is very good and very very easy to make.I followed the recipe exactly, but used another brand of low fat sour cream. But, as far as making the little stars on top with the cool whip, well that just didn't happen. I don't know if the icing was too hot, but I just had little white blobs on top..lol! I also could not find raspberries, so I cut up strawberries, stirred in a spoonful of sugar, and poured these into the middle. It was very tasty and my family was impressed with the presentation, even with the little white blobs! Will definitely make again!

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