Reviewed: May 19, 2012

I absolutely LOVE this cake!! I will be using it as my go-to chocolate cake from now on, it also works well as cupcakes :) Bake about 18-20 mins a batch I added a 1/4 cup, plus a tablespoon, of dutch cocoa power (because I love a rich chocolate flavor). I also used 3 tablespoons vanilla as suggested. I did not make the fudge icing, I made a simple buttercream frosting and it tasted wonderful. The longer the cake sat, the better it became...just ate the last slice on day 5 after baking...such a moist and fluffy crumb...

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Reviewer:

re_see44

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Apr. 16, 2012

I made this exactly as the recipe showed. Normally I make a few changes but wanted to really try the way it was written. It was like eating air; no flavor in the cake at all. I have made the icing many times before and is the best frosting I have ever had, but the cake.....no way. I won't ever make it again with the given recipe. This is the first time I have ever given a 1 star on this site.

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Reviewer:

Southflgal

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Living In: Fort Lauderdale, Florida, USA

Reviewed: Mar. 1, 2012

I dont know what I did wrong. I think it was the type of cocoa I used. When I finished the cake, I cut myself a slice, it looked delicuos! It looked like a brownie or something like that, but when I bit into it it was tasteless. :( Next time Ill try a different kind of cocoa.

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Reviewer:

angelika

Reviewed: Jan. 29, 2012

I was looking for a recipe that used Buttermilk as I had purchased it for another recipe. This is great recipe and it sounded familiar to me. I compared this with my Mom's recipe and she has been making this for years. The only change I made was low fat Buttermilk and 4 tablespoons for cocoa. I did make the fristing that was in included in this recipe and it was good, however I prefer my Mom's buttercream! Yummy cake!

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Reviewer:

Becca

Cooking Level: Expert

Home Town: Utica, Michigan, USA

Reviewed: Jan. 25, 2012

This fabulous! I added a 1/2c flour and have never had it fall. Absolutely moist, flavorful and decadent. I frosted it with chocolate fudge and peanut butter frosting. WOW!!

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Reviewer:

imtassiethatsme

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 15, 2012

this cake was terrific!! i ran out of sugar and used brown sugar instead and it was moist and perfect! i also did about a tsp of maple syrup too. i didn't make the icing though. This also make 2 round cakes. i will be baking this again!

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Reviewer:

Jennifer Gonzales

Reviewed: Nov. 30, 2011

I didn't make the cake, only the frosting. I made a box mix sheet cake, left it in the pan and poured this over it. FABULOUS! As suggested by other reviewers, I doubled the recipe and I let it cook on low for a few minutes to melt the sugar. The consistency is PERFECT, not gritty at all. Definitely will be using this in the future.

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Reviewer:

AMYMCGRADY

Cooking Level: Expert

Home Town: Sylacauga, Alabama, USA

Reviewed: Oct. 21, 2011

I did not make the cake but have used the icing over a store bought cake mix. It was delicious!! And very easy-- There's no way to tell you didn't do it all from scratch. Thank you for such a delicious icing recipe. I will use it again and again!

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Reviewer:

lollylee69

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Newnan, Georgia, USA

Reviewed: Oct. 18, 2011

The pastry part was amazing BUT the icing turned out too thick, I had to add extra milk to it. :/ Overall though it turned out to be a good cake though.

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