Reviewed: Apr. 18, 2012

It's really good! When my friends come over I always make it. They love it!

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Reviewer:

acornrulez

Reviewed: Mar. 8, 2010

Excellent......for those that said it was too dry.....maybe you baked it too long??? Fudgey deliciousness!!! oh and as for the glaze.....melt chocolate chips and thin with milk.....perfect

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Reviewer:

liz

Cooking Level: Intermediate

Reviewed: Mar. 22, 2009

This was a good recipie. Very tasty--everyone liked it a lot. The only thing is that it was a bit dry. I dont know if it is my oven or the altitude difference. I live in Southwestern BC. Next time I would bake it for only 40-45 min and it would be perfect.

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Reviewer:

LOLOBABY

Reviewed: Apr. 21, 2006

I made this for a dinner party and I have to say that I wasn't that impressed with the taste. Presentation was very nice, but the cake was actually a little bland. If you like a sweet cake, I don't think this is for you. It needs something, although I'm not sure what. I did drizzled the chocolate glaze over the cake and when that dried I drizzled warm vanilla icing over it. The icing had a marbled look. Overall, I won't make it again.

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Reviewer:

georgiaFANATIC

Cooking Level: Intermediate

Reviewed: Apr. 16, 2006

Great cake! Made it for a birthday and everyone loved it. Will make again for sure!

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Reviewer:

cindy

Cooking Level: Expert

Home Town: Torrance, California, USA

Reviewed: Apr. 10, 2006

thisrecipe was good but I wouldn't make it again. My family thought it was just okay and they want something else.

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Reviewer:

emrilwannabe

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Mill City, Oregon, USA

Reviewed: Jan. 31, 2006

Holy Moly was this YUMMY! My husband and I fought over who would get the last piece! It was moist, chocolatey, delicious and just the recipe I was looking for. It was a bit time consuming to make, but well worth the effort. Thanks for such a yummy recipe - definitely a keeper in our house!

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Reviewer:

TiredMomtoSIX

Cooking Level: Expert

Reviewed: Dec. 11, 2005

My mother started making it for us as a special treat birthday cake every year. My wife makes it for me once a year and for our kid's birthdays. We all love it!

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Reviewer:

Ron Kral

Reviewed: Feb. 13, 2005

Oh, wow. Absolutely amazing. For the cake the only change I made was substituting 1/4 cup potato starch for 1/4 cup of the flour--it gives it a denser, moister texture. Used unsweetened coconut in the filling mixture, and put all the coconut in on top of the first half of the chocolate batter, then added the rest of the chocolate batter, so it gives it a tunnel-of-coconut effect. (I found it worked best to sort of mold the coconut mixture into a rope, and lay it on top of the batter--it's sticky and clumpy and hard to spoon.) Instead of the frosting, I made a glaze by heating 3/4 cup heavy cream and adding 6 oz bittersweet chocolate, then cooling to 90 degrees and pouring it over the top of the cake.

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Reviewer:

SUEWMASS

Reviewed: Mar. 24, 2004

The texture of this cake is great, with the sugary sweet icing and coconut. Of course, I made the mistake of not letting the cake cool all the way before removing it from the Bundt and it broke in half, but it was easy to mold back together, and the icing held it together. I will definitely use this recipe again!

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