Reviewed: Sep. 14, 2011

This was very good and had a very nice rich flavor, however it lacks the texture of a pound cake. My daughters called it a "brownie-cake" it had a very similar taste to brownies, however a lighter, more moist texture. It did rise more than I anticipated, and I did make some cupcakes. Next time if I make cupcakes I will fill them lower than usual as it overflowed a little and they did not rise with a mound in the center like regular cupcakes.

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2 users found this review helpful

Reviewer:

CHRISTY7795

Cooking Level: Expert

Reviewed: Jan. 19, 2011

More like a moist, fudgy brownie than a chocolate pound cake, but who cares about the name when it tastes this good?!? I added nuts (about a cup) and it came out perfectly. I almost took some out for cupcakes since others had problems with overflowing, but now I think their bundt pans may have been too small; even with a cup of nuts added, this came out great. I would not add more than one cup of additions or even the 10 inch might overflow. Came back to get the recipe, I am going to try Lemon Supreme cake with Lemon Supreme icing. Update: The lemon came out much more like pound cake than the chocolate and was just as delicious. I replace half the oil with unsweetened applesauce when I have it, and it tastes equally as yummy and is healthier.

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Reviewer:

ValerieB333

Reviewed: Dec. 15, 2010

This cake was awesome! the only thing I did different was to substitute coffee for the water. I thought it really brought out the chocolate flavor even more! Will definately make this again.

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6 users found this review helpful

Reviewer:

Pat

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Aug. 22, 2010

I'm amazed that this has a 4 star rating. It's not a good recipe and this is definitely NOT a pound cake as it's titled.

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5 users found this review helpful

Reviewer:

elisabeth

Reviewed: Jul. 16, 2010

I love this cake, I drizzle white chocolate on the top. Makes a good show. This cake has never failed me. It is alsoways moist and wonderful. I also use the triple chocolate chip cake mix or dark chocolate cake mix and frosting when I make this.

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5 users found this review helpful

Reviewer:

Paulie

Reviewed: Jun. 29, 2010

This has got to be the best chocolate cake I've ever eaten! I used a cast iron bundt pan and baked it at 325 degrees. I drizzled the finished cake with a thinned caramel frosting. YUM! I made it for a birthday get together and I'll make it again and again! Maybe I'll experiment with other cake flavors and frostings!

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3 users found this review helpful

Reviewer:

I'mafoodie

Cooking Level: Professional

Reviewed: Jun. 19, 2010

This is such a great recipe. I did only one tweek, I used cooking spray and then dusted pan with cocoa(unsweetend) instead of flour, makes for a much cleaner looking cake out of the pan and adds a another layer of chocolate flavor as well.

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6 users found this review helpful

Reviewer:

Garnet B.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bono, Arkansas, USA

Living In: Memphis, Tennessee, USA

Reviewed: Jan. 13, 2010

I was expecting a denser (sp?) cake since it's called "pound" cake. But, it was melt in your mouth moist. Everyone at our church supper oo'ed and awed... thought we should have an altar call after the meal!!! After seeing the reviews of overflow problems I used two lasagna foil pans for one batch. Made two nice sided cakes. I tried lemon and chocolate fudge... wowzer they were good. Sprinkled with powder sugar for looks.

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Reviewer:

appelorchard

Reviewed: Jan. 10, 2010

I was skeptical, but this turned out great. I baked 2 8" and one 9" layer and it was moist and delicious! I did have to watch the baking times since I wasn't using a tube pan.

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4 users found this review helpful