Reviewed: Nov. 27, 2008

This cake and frosting were so easy to make and so very delicious! I will recommend to my friends and family.

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Reviewed: Oct. 26, 2008

I'm munching on a piece right now and feeling mighty glad about it! It's like a good, old-fashioned, home-style chocolate cake that begs to be eaten with a glass of milk, and a cozy quilt (for your lap, that is!). I used my own favorite chocolate buttermilk frosting and they go nicely together. At some of the other reviewers' suggestions, I increased the cocoa to 1/4 cup and was glad I did. This isn't the darkest chocolate cake, so I can see why some of the reviewers were expecting more, especially since in the picture the cake looked very dark. It's not like the rich and dense chocolate cakes you might find in a restaurant. It's more light and fluffy, and very, very moist, which I love in a cake. A nice recipe using ingredients you will likely have on hand, and it's easy to whip up at the last minute for company or a mad-chocolate craving! Thanks for sharing, Sandy!

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Kelly Dee's Yummies

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

We love this cake!! It is so good. The frosting is very good, too. Simple and satisfying! I just made the cake again and it is still my favorite simple chocolate cake recipe. It seems pretty wholsome, too-not too sweet. I used evaporated cane sugar instead of white sugar in both the cake and the frosting and it tastes just the same. Great recipe!

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Lesalee

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

Good recipe, flavorful - but maybe that's because I added 1/2 c semi-sweet chips to the boiling water until mostly melted. I boosted the cocoa powder, too, according to the previous reviews. I doubled the recipe thinking it would be the right amount for 1/2 sheet pan. Probably could have just done 1.5 recipe. Doubling made a lot! I always taste the batter and learned that if the batter tastes good, so will the cake. My version tasted great. For frosting I made it as is but when beating with a mixer I added 1 cup powdered sugar. Nice texture and easily spreadable if you don't wait too long.

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KathyBarbieri

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Reviewed: Oct. 2, 2008

Pretty mild-I was expecting more richness.

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darkchocolatehair

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

The cake batter was very liquidity, and mine seemed to rise too quickly, so the middle sunk a bit. Also, took longer to cook, which could be my altitude (3000). The cake was delicious but I did a 1/2 cup of cocoa as others suggested. I frosted with chocolate buttercream frosting, no complaints here!

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ROBINSEID

Cooking Level: Expert

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 28, 2008

Made the icing and not the cake. The icing is amazing! I beat it for about two minutes and it was starting to thicken a lot, DO NOT do three! Other than that it's perfect!

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DaniAlexandria

Cooking Level: Expert

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Reviewed: Sep. 28, 2008

Cake a little bland. Icing is a syrup not an icing. My family liked it but I have made better. Not the worse recipe not the best!

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TOPAZ4

Cooking Level: Professional

Home Town: Rosemere, Quebec, Canada

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Reviewed: Sep. 10, 2008

Icing was not icing - but actual fudge! A nice easy fudge recipe!

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calsmom

Cooking Level: Intermediate

Home Town: Clayton, Indiana, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Sep. 4, 2008

Delicious. An old friend gave me this recipe and I lost it. I have searched for some time. The frosting is prepared a little different; 1 st. butter 2 Tbs. cocoa 6 T. milk 1 lb. pdr. sugar 1 tsp. vanilla 1 c. chopped nuts, walnuts preferred. Put butter, cocoa, and milk in same small pan and bring to boil. Gradually beat in powdered sugar, nuts, and vanilla. Pour over hot cake, spread and cool. Spread warm on warm cake.

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BARBARADAY1

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

i hav 2 say this is one of the moisest cakes ever!! i made it on a friay and iced on a wednsday and it was moist!!! i added orange extract as thats what i had in and it gave a lovely flavour of choc orange!! used fudge icing (melted butter, milk and icing sugar) and it was a winner, my son ate most, breakfast, lunch and supper, makes a good party cake to ice and keep, thanks!!!

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blessed life

Cooking Level: Expert

Living In: Cleethorpes, Lincolnshire, England, U.K.

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Reviewed: Jun. 12, 2008

This recipe makes a decent chocolate cake. I reduced sugar in both the cake and icing because I love the bitterness in dark chocolate. And, this cake is incomplete without the fudge icing--it is a must! Fortunately, I read others' reviews. I used a hand whisk to beat the icing mixture, and stopped once it started to thicken up. Otherwise, it'd thicken up so fast that you couldn't pour it onto the cake. And, the best part was that the icing set up really fast. But I do agree with other reviewers: The icing couldn't completely cover up the cake. So, I'll double the icing next time around. With these adjustments, this recipe isn't too bad at all.

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L.P.L.

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: May 9, 2008

While I'm not completely blown away by this cake, it was good and I might make it again one day if it crosses my mind. There's just so many other great cake recipes on this site that I really must say are tastier than this one.

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*DanaMarie*

Home Town: Houston, Texas, USA

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Reviewed: May 9, 2008

Just made the icing, it was good.

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VIVNIDHI

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Reviewed: Apr. 17, 2008

Overall a very rich and moist cake. I recommend increasing the cocoa powder to at least 1/4 cup, and double the frosting recipe. I also poked holes in cake and frosted while warm (not hot). This cake only gets better as it sets, so make a day ahead of time if possible! Also keep an eye on the time. Mine was done about 5 min before recommended time. Thanks for the great recipe!

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AMY ROLIN

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Reviewed: Apr. 16, 2008

It was ok, worked out well and everyone ate it but not the best chocolate cake I've ever tasted so 4/5 - Just not chocolately enough for me I'm afraid!

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Feely83

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

I would have given this 5 stars but I altered the recipe slightly. 3 TBSPs cocoa is not enough, I used almost 1/2 cup and it came out wonderfully. I made a layer cake and used the fudge frosting for between the layers and made a chocolate buttercream frosting for the rest. The cake was very moist and stayed that way for the couple days it lasted.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 13, 2008

I did not like this recipe - just personal taste. My 3 year old ate it, probably because it's sweet with the frosting. My 2 year old did not like it.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Dec. 30, 2007

I'm sorry, but this cake did not work for me. It came out bland and spongy. I even added more cocoa powder as people suggested. Won't make again.

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Ty T.

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Dec. 15, 2007

The cake was good, but not the best i could have. Somehow the cake didn't turn out spongey enough, and was a little soggy (but not very noticable unless you're the baker ;p). It could have been the water cos i'm not familliar wih cakes with hot water in the batter. But the fudge was delicious. I'll definitely use the fudge with another chocolate cake recipe i work well with.

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