Reviewed: Dec. 1, 2008

What a great recipe! I was looking for something quick & easy. I had all the ingredients, except the chocolate cake mix (had to use yellow cake mix). Turned out fantastic! (Can't wait to try it with the chocolate cake mix.) To make it even easier, I would recommend making it the day before, as the flavor is even better and still so moist. Definitely a keeper!!!

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DJB713

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

First off, I do not like chocolate, so I did not taste this. Made for a football banquet and was dissapointed that it did not go over well. My son's friends tried it and said it was not good. Overall, only one person finished a slice. Though it did turn out exactly like the picture.

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Mrs. Durkee

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Reviewed: Nov. 9, 2008

If you love moist chocolate cakes, this is THE de facto standard to beat! It's so moist, so yummy, the only people who won't like it are those with chocolate allergies!

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Vrykolas

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Reviewed: Nov. 5, 2008

this cake is what I have been looking for- a dense, moist, chocolatey cake. I used 1/2 brewed coffee and 1/2 kahlua in place of the coffee liquor. I baked in two 9" round pans and just watched the bake time. The chocolate chips are a wonderful addition. Whoever says this does not taste like a bakery cake is crazy! I am very picky (I'm a prior career cake decorator, now just for fun) and this cake passed with flying colors. Will definitely be my signature recipe for chocolate cake. Thanks for posting the recipe!

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mbark

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Reviewed: Nov. 3, 2008

So freakin' good. I made Mint Chocolate Buttercream frosting with it by substituting a cocoa mix for part of the confectioner suger. It was so good. And I think I may have accidentally stumbled across a friend's secret cake recipe, too!

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saradon

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Reviewed: Nov. 2, 2008

I made this last night for my father in law's birthday party. It was so moist and rich! I made it in a bundt pan and iced it with store bought chocolate frosting. It was decadent! A real hit! Will definitely make again.

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IRISHCIPOLLA

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

This cake is delicious. I use lowfat sour cream and it does not change the taste/consistency at all.

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B.

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Reviewed: Oct. 26, 2008

My favorite Chocolate cake recipe to date. Instead of an icing or glaze, I like to top it off with a nice chocolate Ganache. It tastes like homemade sin, and gets devoured every time!

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R Camenzind

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Reviewed: Oct. 26, 2008

I didn't realize until I was making this, that I have a very similar recipe! The only difference is the amounts of pudding, sour cream, and flavor of cake mix. I played a little between the two recipes and feel there's really no way to mess this cake up...it's definetely a keeper!

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tracyc

Cooking Level: Intermediate

Home Town: Preston, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Oct. 20, 2008

OMG!!! If you love moist, super chocolate cakes then this one is for you! I was a little worried about it when I initially took it out of the oven because it was still very moist but everything turned out perfect. I might even suggest making this the day before serving because I thought it was better the second, third, and fourth days. There were NO leftovers of this cake in our house and we were actually fighting over the last few pieces! We can't wait until the next birthday!

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YummyMummy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 19, 2008

I made this last nite to take to a pot luck today. Not a single crumb was left to bring home:) I used a devils food cake and 1/2 and 1/2 instead of the liquor. Super easy and quick. Great recipe and will be making again.

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Joyce

Cooking Level: Expert

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Reviewed: Oct. 17, 2008

I have made this several times in the past few years and it turns out great every time. Instead of coffee flavored liquor I brew 1/2 a c. of super stong coffee and it works just fine.

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Laura The Explorer

Cooking Level: Expert

Home Town: Sugar Land, Texas, USA

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Reviewed: Oct. 16, 2008

Delicious!!! just the right amount of chocolate...

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mommyof3

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

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Reviewed: Oct. 13, 2008

This is a favourite that I make for birthdays, and everyone raves about it. Of course, the only problem is that it is about 10,000 calories a slice! LOL I use the Betty Crocker Devil's Food Cake mix, and Cadbury chocolate chips. Sometimes I use half dark and half white chocolate chips. I also always use Kahlua but will try other variations that have been suggested by reviewers. Thanks for the recipe!

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winterlovin

Cooking Level: Expert

Living In: Perth, Western Australia, Australia

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Reviewed: Oct. 12, 2008

This cake was pure EVIL (in a good way)!!! I baked it in a 9x13 glass pan and it fit perfectly - was finished in a little over an hour. I used cherry brandy liquor instead of coffee flavored. I used the Easy Bundt Cake Glaze from this site to frost. It was soooo rich and delish that many of my friends could not even finish their slice. My boyfriend thought that it was way tooo much- but true chocolate lovers will appreciate this cake!!!

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 30, 2008

tasted wonderful! Sent son to store and he came back with plain choc cake mix and vanilla pudding...still great.

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Cindy

Home Town: Goleta, California, USA

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Reviewed: Sep. 30, 2008

I'm a pie person, but this is a good cake.

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Lolo

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 28, 2008

This cake is absoultely delicious. It is so moist and chocolately. I did not have the coffe liquor so I substituted with Goya coffee. Definately a keeper.

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MILADYLIN

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Reviewed: Sep. 27, 2008

wow this was amazing! used bailey's. thanks caitlin! *update* these are excellent as cupcakes! they were done in 15 minutes.

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 27, 2008

Yum. I have a feeling this will wind up being a "signature" cake for me. Was trying to find a decent German Chocolate Cake recipe for the boyfriend's bday, and found this-he about died. I originally did it with German Chocolate Icing, used butterscotch pudding instead of chocolate (forgot the chocolate at the store and had butterscotch...) used regular coffee instead of the liquer, and it actually came out really yummy. I made it today the regular way (chocolate everything) and it's just as good. Would like to do a version of this in a vanilla flavor (vanilla cake mix, vanilla pudding, white chocolate chips etc) just to see how it tastes. But absolutely two thumbs up for this one. Oh, don't cut yourself a huge slice-it's really dense and fills you up fast. Try a thinner slice first and go for seconds if you have the room! It's too good of a cake to waste!!

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