Reviewed: May 3, 2011

I have made this cake twice and both times it has been amazing great tasting and so moist. The only thing I did different is not put the pecans in the frosting, to me it is harder to frost. I can't wait for another special occasionto make this.

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Reviewer:

mammajo

Reviewed: Apr. 28, 2011

Made it twice, once as a layer cake with the coconut and once as a sheet cake without the coconut. Liked it better without coconut, but then again, I am not a fan of coconut. Cake was really good but the frosting was awesome!! Made extra so I would have leftovers!

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Reviewer:

CandelB

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

Reviewed: Mar. 13, 2011

I have made this cake several times with rave reviews. I have made as a three layer cake and also in a sheet pan, both versions turned out great. This cake is not as heavy as some of the italian cream cake recipes --- a plus.

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Reviewed: Aug. 23, 2010

Fabulous! Just fine as it is! It's a nice light chocolate flavor - not meant to be super chocolate like regular chocolate cake. Some people had said it turned out dry and crumbly, but I think that's from doubling the cocoa powder, so if you want to do that I would maybe add a little extra buttermilk to moisten it a bit. I followed the recipe exactly as it is written and it wasn't dry at all.

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Reviewer:

balder

Cooking Level: Expert

Reviewed: Jul. 21, 2010

This was delicious! I made it with 2 layers of coconut chocolate chip ice cream and froze it, and it hit the spot on a hot summer day! It isn't as chocolaty as cake from a box, but I liked how it wasn't "in your face" chocolate because you could really taste the pecans and coconut. I will definitely make this again and play with what I put in the layers!

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Reviewer:

HannahMac

Cooking Level: Intermediate

Reviewed: Apr. 28, 2010

This cake is absolutely delicious. I added a small can of crushed pineapple and really added to it. I also might try raisins the next time. My daughter, whose favorite cake was red velvet, said this replaced it, and is now her most favorite cake of all.

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Reviewer:

Carol

Reviewed: Dec. 31, 2009

Kind of difficult to make, but sooooo good and rich. The family loved it. I made it for Christmas. Definitely double the cocoa! Delish!

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Reviewer:

Laura Starett

Reviewed: Sep. 21, 2009

A delicious rich chocolate cake, but not really an Italian cream cake. I doubled the amount of cocoa in the cake and the icing. As I can't stand the texture of coconut, I used coconut extract instead. The icing is the most delicious icing I've ever had!

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Reviewer:

honey chile

Cooking Level: Intermediate

Reviewed: Sep. 14, 2009

The frosting was so creamy. this is a great recipe. Really easy to prepare. My family enjoy it so well next time i well bake two or three.

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Reviewer:

edanyelle

Cooking Level: Expert

Living In: Forrest City, Arkansas, USA

Reviewed: Jun. 14, 2009

This is a great cake! I'm not sure what about it makes it "italian"; but it is delicious. Not too sweet; the icing is "to die for"! This will go in my file of favorites! (Note: next time I make this: put buttered parchment paper in the pan. I guess I left it cooling too long in the pan before I removed. It got stuck!)

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