Reviewed: Jan. 30, 2008

Thank you for a terrific recipe!!! I am definitely making this one again and again.

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Lulu

Cooking Level: Beginning

Living In: Tampa, Florida, USA

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Reviewed: Jan. 27, 2008

Absolutely delicious! Don't substitute another frosting for this fabulous cake! It's so fudgy and delicious. I have gotten many requests for this very yummy cake. And so EASY! This has become one of my favorite recipes when we have dinner guests.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 24, 2008

Such a good recipe. I have been making this for a long time and it always gets rave reviews. My husband is not a chocolate lover and he wanted this cake for his birthday. The almond extract is a must and so is the frosting. Don't try to substitute store bought, it won't be the same.

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CHRISTINAJOY

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Reviewed: Jan. 21, 2008

yum!

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rachel.castlen

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Jan. 21, 2008

If you like chocolate this is for you. The cherries added a extra little kick that was very good!! I dont like cherries so i was a little skeptical but this was actually very good.

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loriwaldroup

Cooking Level: Intermediate

Living In: Bryson City, North Carolina, USA

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Reviewed: Jan. 12, 2008

didn't really care for this cuz it was WAY to rich! and i was expecting a more cherry flavor.

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jeneelouise

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Reviewed: Jan. 6, 2008

I made this cake last night and it turned out beautiful and delicious. It would be hard for me to believe anyone could not like this. My family enjoyed this so much and I am anxious to share it with friends. Thanks Jan, this was great!

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Janine

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

I've made this two times now and my friends love it! I would recommend adding just a tablespoon of water to help mix the batter a little easier.

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Cheryl

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Reviewed: Jan. 3, 2008

I have made this cake many times for almost 25 years! This is incredibly moist with the perfect chocolate icing. When I'm asked to bring something for a large gathering, I often bring this, baked into bars. Bake in a 15x10" pan, about 20-30 minutes. It's easier to serve this way, and goes further too.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 29, 2007

I've made a variation of this recipe many times before, but lost my copy. Went online and have tried a few other versions before finding this one. I make it in a bundt pan and with the addition of a cup of chocolate chips and half a cup of chopped pecans, this one is the BEST! Everyone loves it and it stays moist and fudgy for days. The topping is wonderful. I also sprinkle some chopped pecans to the top. Yummy!

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angpin

Home Town: Metuchen, New Jersey, USA

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Reviewed: Dec. 14, 2007

Easy and awesome! The only change I made in the ingredients is I used 1/2 teaspoon of almond extract instead of 1 teaspoon. I made it in a bundt pan, drizzled the FANTASTIC frosting on it as if it were a glaze, and then placed eight maraschino cherries on top for decoration. Prepared this way I have a pretty cake that tastes WONDERFUL! I took it to a potluck and received rave reviews; I am definitely going to use this recipe over and over!

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Adopt-K9

Cooking Level: Intermediate

Home Town: Pembroke, Virginia, USA

Living In: Ripplemead, Virginia, USA

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Reviewed: Dec. 7, 2007

Awesome cake! I used to make this years ago, and I'd lost the recipe. It sure was great to find it here! The only difference is, I put 1/4 cup of water in the batter. Makes it easier to handle, and the cake comes out a little lighter. Thanks... this one's a keeper!

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Connie F

Cooking Level: Expert

Home Town: Pattonsburg, Missouri, USA

Living In: Saint Joseph, Missouri, USA

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Reviewed: Nov. 23, 2007

I also added a little almond extract to the frosting. Yum.

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uglyoldbroad

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Reviewed: Sep. 30, 2007

I only had two eggs, so I threw in a heaping teaspoon of whipped cream cheese (the only thing I could think of that I had on hand that would help add moisture). I didn't have any chocolate chips, so I made this in a bundt pan and didn't put frosting on it. Within an hour of it cooling half of it was gone. The only reason the other half is still left is because my boyfriend and I agreed to safe it until tomorrow. Amazing!!!

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VIVIAN-SCOTT

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Reviewed: Jul. 21, 2007

I was disappointed as I could hardly taste the cherries in the cake. The frosting was way too rich.

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SCENT4U

Home Town: Holland, Pennsylvania, USA

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Reviewed: Jul. 20, 2007

My family has been making this cake for almost 10 years. It's always a hit. Infact... so many people associate this cake with me (in my old home town) they call it Sybil cake. I don't know where the recipe originated... but it's a classic winner. It's SOOO chocolicious.

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SYBILJANE

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Reviewed: Jun. 11, 2007

This cake was pretty good, I gave it 4 stars instead of 5 just because I didn't care for the cherries, although my husband LOVED it! It was very simple to make and I'll make it again for my husband

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Bridget

Cooking Level: Expert

Home Town: Covington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 4, 2007

I give this four stars but it's because I'm a dolt and decided to frost it myself with a whipped cream based frosting so it wasn't chocolatey enough for me. If I would have used the chocolate chips as the recipe states, I'm sure it would have been decadent. Next time!

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charlie54933

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2007

Whoa!! This is excellent!! I made it for my boyfriends birthday and have had many requests to make for other peoples birthdays!! Sometimes when I am low on time I use premade frosting, but it still is awesome.

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nicole

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2007

This is a good and easy cake to make. It is light and fluffy and not really dense but still very good. I added cool whip in the middle and added cherry filling on the top, lots of cherries yummy!!

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