Super good! Since we don't like too much sweetness, I cut down (a little less than 1/4 cup) on the sugar. The cake is very pretty with a sprinkling of confectioner's sugar over the top. Serve with lightly sweetened whipped cream and you've got a marvelous dessert for family or dinner parties.

I made this for my son's birthday, he wanted a train cake so I needed to cut loaves up to make the engine, stack, and cars. It cut up so nicely and held together so I could shape the cake perfectly! There wasn't so much as a crumb left, it was delicious. Thank you.

I don't know what to say. It is definitely not what I consider to be a pound cake. I won't make it again. It is definitely not what I'm looking for. This is also fairly complicated, but the steps are spelled out. Don't do this if you are an experienced cook.

I made this today for my church community group and it turned out wonderful. I think it may be the softest cake I have ever made...even tasted. I agree too that the directions were fabulous. Great job Amanda and thanks for sharing such a great recipe!

This cake is awesome! I do quite a lot of baking and this is one of my favorite cakes ever. The texture is velvety smooth. Really perfect with a cup of tea or coffee. It has a really nice subtle chocolate flavor that was just right for me. I didn't make any changes to the recipe and I have made it twice. I'm normally one to take shortcuts and rush through a recipe (as I have two young children) but I really took my time both times I made this cake...following every step. I will definitely keep this one on file and make it again and again!

Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for tender cakes. The texture of this cake was phenomenal, not as dense as typical pound cake. I would call this a "cocoa cake", though, because the ONLY change I made was to add twice the amount of cocoa, and it still wasn't very chocolatey. Chocolate ganache from this site topped it well. I wonder what substituting melted bittersweet chocolate for cocoa (2-4 squares) and cream cheese for sour cream would do. At least, DO add more chocolate chips!- 2 cups if you really like chocolate; just don't refrigerate it, or the chips will be hard. I'm savin' this recipe =)