The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Nov. 24, 2009
This is a great recipe. I don't use the white sugar in the icing because it doesn't need it. The icing seems like mixing cement, but it is very good.
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Nov. 4, 2009
This is the best cake recipe ever! Even my husband who doesn't like chocolate cake likes this one! I use the base recipe for every cake now (the main cake ingredients with the boxed cake mix and pudding mix). I switch it up with different flavors - it works for any flavor! I use the icing recipe (minus the candy bar and nuts) for every cake! It's the best icing for those who don't like really sweet icing. This cake & icing recipe has become my signature cake recipe! EVERYONE loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Oct. 6, 2009
This is the most moist cake I have ever made! Great icing too!
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Photo by Christine Patty

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Oct. 5, 2009
This cake is WONDERFUL! I have been requested to make it a few times.
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Photo by Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Sep. 20, 2009
Thanks very much for this recipe. I made it yesterday for my Parents. They Loved it.
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Photo by NADINE

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Sep. 2, 2009
I used this recipe to make a SKOR cake for my husband, used a whipped cream frosting instead of the cream cheese, was well received!
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Photo by the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Aug. 13, 2009
Try peanut butter cups in frosting!
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Aug. 3, 2009
Excellent recipe! I screwed it up to and it still turned out great. I realized too late that I used 2 9" round cake pans instead of 3 8". I just baked it about 10 minutes longer. The cake was so moist and good. ANd the frosting was to die for! I used Snickers bars cut up really fine and mixed it in the frosting. Then on top after it was all frosted I put shaved Hershey bars. I made the cake the day before the party and refridged it that whole night cause I wasn't sure if the frosting would get runny sitting out(and it had cream cheese) It was perfect! Big cake too! It easily serves about 15 people.
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Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Photo by Sara A.
Reviewed: Jul. 15, 2009
Elegant and delicious! I took the advice of another reviewer and used crunched up oreos instead of nuts and chocolate bars. I also just sprinled the broken pieces on top of each layer of icing and on top of the cake (instead of mixing it in the frosting). I will be making this one again!
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Photo by Sara A.

Cooking Level: Intermediate

Living In: Leland, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jun. 12, 2009
Made this for a friends birthday party, people could not believe it was from a box. Excellent cake, I think next time I will just use plain cool whip for the frosting. I don't think you need the cream cheese of the extra sugar. I used skor candy bars instead of just plain chocolate bars. Was very good. I also left out the pecans. Thanks for sharing!
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Photo by Jaime

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jun. 9, 2009
I made this cake for the girls at work and it was a big hit. I used Butterfinger candy bars instead of chocolate bars which was so good! I made a 2 layer cake and kept it refrigerated and it's definitely a cake that needs to stay cold. Next time, I will try a dark fudge cake mix because devil's food cake is not rich enough for me. Thanks for the recipe. Can't wait to make it with other candy bars!
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Photo by Allrecipes
Home Town: West Monroe, Louisiana, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Apr. 25, 2009
This cake by far is the best cake ever! My kids and husband rant and rave about it. Though its not the cheapest cake to make, it is the best, definately worth the extra buck! Still cheaper than store bought from the bakery, and MUCH better!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Mar. 11, 2009
This was very, very good. I did make this in two 9" cake pans and it took much longer to cook. I also used skim milk. I followed the recipe for the frosting and used all of it to frost the cake. I did use Kit Kat bars as my candy. I mixed them in with the frosting and used that for my filling between the layers and then I just used the plain frosting (without the candy) to frost the sides and top of the cake. I sprinkled pieces of Kit Kat bars on top of the cake. Everyone thought it was good. The frosting was pretty easy to spread and I didn't have any problems with it.
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Photo by Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Feb. 28, 2009
The best cake. Ever! I crushed up chocolate raspberry milano cookies instead of candy bars. That's the way to to, otherwise, too sweet, I think.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Feb. 10, 2009
I made this for my husband's b-day using Snickers (his favorite candy bar). We all loved it!! It was especially dense & moist... I'm going to start adding pudding to every cake I make from now on :) Thanks for the yummy recipe!
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Photo by JULEZ4U

Cooking Level: Beginning

Living In: Albertville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jan. 28, 2009
loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jan. 28, 2009
Absolutely Delicious. I made the cake exactly as directed but found it took a bit longer to cook then stated. I didn't have milk chocolate candy so I just added Skor candy bits that I had on had. Everyone LOVED it. No leftovers :(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Dec. 31, 2008
My husband loves peanut butter & chocolate, so for his birthday, I made this cake for him, with a peanut butter chocolate flair, and he LOVED it! I just added 2 tablespoons each of peanut butter and cocoa powder to the frosting and used chopped up peanut butter cups in the layers and on top. It looked great and was so yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Photo by whitney
Reviewed: Dec. 18, 2008
I've made this cake several times for baby showers, and it has been a MAJOR hit every time. It is super easy and has a nice heavy texture. I've only made the cake with 9 inch pans, and there was barely enough batter for 2 layers, so when I needed a larger cake, I just doubled the recipe. I also make sure I make the frosting at least 1 night before I serve the cake because it takes some time for the sugar to fully dissolve, but it is perfect the next day. I've also used white chocolate shavings to decorate the top of the cake and it makes it really classy, professional looking. No one has to know that it started as a mix!
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Photo by whitney

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Nov. 27, 2008
This was a hit at Thanksgiving dinner! Everyone kept talking about how good the Chocolate cake was. People where going for 2nd and 3rds. I had one sqaure left (I made a sheet cake). I was proud to take the credit. I used 4 eggs and added a little more milk. It was very moist. Also I had to cook it at 350 and for 35 minutes.
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