My boyfriend LOVES this cake!!! His mom was a stay at home mom and bakes everything from scratch. I tried this recipe for him, praying that it would compare her's. OMG...he said that it was BETTER than her's!!! I get raves everytime I bake this. I did substitute 1/2 almond extract and 1/2 vannilla extract, and I also added the mini choc chips. Overall, it was GREAT!!!

This cake was excellent!! Drizzled it with both "Satiny Chocolate Glaze"- from this website, as well as a white chocolate glaze and garnished with fresh strawberries. Looked great and tasted even better!!!

This is my go-to recipe for a moist, dense chocolate cake. It is always a crowd pleaser. I like to top mine with chocolate ganache poured over the top and down the sides. I have also melted coconut pecan frosting and poured over it. Delicious!

I've made this cake three times now with no changes from the original recipe. I get raves each time and have been asked to make it again this weekend for a fundraiser cake sale. Definitely an easy cake to make -- very rich and moist.

did not cook evenly. but tasted delicious.

Wow! Very easy & really good. If you are entertaining a chocoholic, this is the one. I used the Satiny Chocolate Glaze as topping.

I don't think there is anything wrong with the recipe if your ok with the taste of cake mix cakes. I was suprised that all the extra ingredients didn't enhance the taste of the cake. It was very moist though

Yum! I did not have semisweet chocolate chips and used milk chocolate chips (the regular sized ones are not too big) instead and it still turned out great. I got all of the batter in the pan even though my cake mix had pudding in the mix and as it was baking it was puffing out the top but it did not overflow. The cake will sink down a little when it cools and is just fine. Make sure to serve this with a big scoop of vanilla ice cream. I just dusted the cake with powdered sugar. Delicious and easy!

the recipe is TOO MUCH! i used a bundt pan and followed the recipe to a T... and i smelled smoke, and i opened the oven 40 minutes in and there was batter bubbling over onto the oven wire on the bottom... if you make this cake, only fill it up so much.... onto the tasting! it was so dense, heavy, chocolatey and good!

This is a wonderful chocolate cake and to date my family's favorite. I use vanilla instead of the amaretto (family preference) and also use a tube pan..it overflows in a bundt. Comes out perfect! I also use the "satiny glaze" recipe that can be found on this site on top. I pour it on while the dake is still warm...boy oh boy a yummy gourmet cake.

Yum. I followed the recipe except for using vanilla instead of almond extract. I used mini-chocolate chips as well and topped with Satiny Chocolate Glaze, a glaze also on allrecipes.com. This is YUMMY with whipped topping or ice cream! :-) It makes a bundt pan FULL and about 6 cupcakes. It rises a LOT, so leave about 2 inches from the top of your pan. Grease and flour well, and it doesn't stick at all. Enjoy!

Yes you MUST LOVE chocolate. This cake is very rich, and oh so delicious. I made it for my father-in-law on his birthday, everyone was going on and on about how good it was.

Amazing!! I've had blah results every time I've tried to make a homemade chocolate cake, but had never tried adding to a store-bought mix. I should have tried it sooner! This cake is pure wow. Better than any bakery cake I've ever had. I didn't have any troubles at all and didn't change anything except I used vanilla instead of almond extract. YUMMY!

The perfect cake for a chocaholic.

Wow! This is the best chocolate cake ever. Very rich. The aroma while it was baking told me there was something special in the oven! No need to divide between 2 pans. Just follow the directions. The cake will rise above the bundt pan while baking, but then settle back down while cooling. The ONLY change I made was using mini chocolate chips. I drizzled icing on the finished cake and added strawberries as pictured. It made a nice presentation.

I made this exactly as it was written, and it has come out perfect every time. I do use a KitchenAid mixer, with the wisk attachment--just be sure you only put it on the second level--medium on the KitchenAid is NOT the same as medium on a hand mixer. The batter is always very fluffy when I put it in. Also, I can only find cake mix with pudding in the mix, and I STILL add the pudding, and it comes out wonderful! Just be sure to follow this recipe exactly, and you should have no problems! (Be sure to only let it cool for 10 minutes--if you let it cool too long in the pan, it could end up sticking.) Also, I recommend trying it at least once with the Almond Extract (as the recipe calls for.) I'm not a huge fan of nutty flavors, but Almond is known to bring out more of the chocoltae flavor, which it does. If you don't try it, you don't know what you are missing! :)