Reviewed: Oct. 21, 2010

I was looking to use up sour milk and this recipe seemed ideal as I had an old jar of maraschino cherries too. Had no yogurt so I substituted sour cream. This cake is moist, not too sweet. I'd prefer more cherry flavor and I think I'll like it better with frosting. (I have a sweet tooth.) Doubled recipe made an 8x8 cake, 24 mini-cupcakes, and 12 regular cupcakes.

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Reviewer:

Paula

Cooking Level: Intermediate

Reviewed: Feb. 16, 2008

I must have done something wrong but I followed it to a tee! This cake turned out to be a two inch frisbee I could rap with my knuckles the night before Valentine's Day. By the next day it had softened up, but truly was tasteless. Sorry

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Reviewer:

whatscookinwithkate

Cooking Level: Expert

Reviewed: Mar. 20, 2007

I love the taste of chocolate together with cherry and this cake has them both. It's very very good and I'll be making it again. For those who don't know about sour milk called for in the recepe it can be made by adding 1 Tablespoon vinegar to one cup of milk (stir, wait 15 minutes before using). A yummer.

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Reviewer:

Bill Gillaspie

Cooking Level: Intermediate

Home Town: Thomasville, Alabama, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 11, 2002

I took this cake to a potluck. It was wonderful. I had a co-worker ask for the recipe right there. She went home and made it that night and told me the next day that it was GREAT. Two reviews in one.

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11 users found this review helpful