Reviewed: Oct. 30, 2010

Easy to mix up and the flavor is good. However, while I wouldn't go so far as to say the cake is dry, it isn't as moist a chocolate cake as it could or should be. I used a half recipe, for cupcakes, and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 27, 2010

I don't know what I did wrong, but this cake took forever to cook. When I thought it was done it wasn't. It was very dense and dark in color. Not going to try again.

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Reviewer:

mybest

Cooking Level: Expert

Living In: Canal Fulton, Ohio, USA

Reviewed: Jan. 18, 2010

This is so good and so easy! It's not too sweet and it is extremely moist. I was worried that it would dry out based on another review, but it was even more moist today than right after I made it yesterday. Great recipe!

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Reviewer:

jolene17

Reviewed: Jan. 11, 2010

So yummy! I used this recipe for my son's 2 yr. birthday party. I followed the directions as is except for the coffee and used hot water instead. I got so many compliments on it. I will have to try it with the coffee when I'm not making it for a big crowd. Will definately use this one again.

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Reviewer:

cdoigg

Cooking Level: Intermediate

Home Town: Rockwall, Texas, USA

Living In: Royse City, Texas, USA

Reviewed: Dec. 31, 2009

Amazing!!! I made this cake yesterday. I followed the recipe, but instead of flouring my 9x13 pan, i used sugar!! The cake came right up off of the pan. Also it added a sweetness to the edges! The kind that melts in your mouth!! I use sugar instead of flour for everything!

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Reviewer:

krisjen98

Reviewed: Oct. 23, 2009

The only reason I'm not giving this 5 stars is because it wasn't as rich or fudge as I like chocolate cake to be. That being said, it was very easy to make and I loved the addition of the coffee. I put it in a tube pan and had to increase the cooking time (I believe by 20 minutes), and topped it with Chocolate Pecan Praline Sauce from another site, which soaked in and made it so fabulous!

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Reviewer:

nflwidow18

Reviewed: Sep. 26, 2009

good cake.

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Reviewer:

sprior

Reviewed: Jun. 12, 2009

I've been looking for a milk-free chocolate cake recipe (my boyfriend is lactose intolerant) and I'm so glad I tried this one! The recipe is really easy and the cake is moist, fluffy, and very chocolaty. I halved the recipe for a trial batch and it made 18 cupcakes. I cooked them for about 18-20 minutes and they are delicious. I will definitely make this recipe again.

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Reviewer:

fizzyginger

Reviewed: Mar. 2, 2009

I was thrilled to see this recipe as I had lost the one my mother gave to me. She was baking this cake 60 years ago and so much better than other chocolate cakes.

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