Reviewed: Jan. 6, 2012

i am not sure if i did something wrong, but this cake did not taste good.

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Reviewed: Nov. 25, 2011

VERY disappointed in this recipe. I made it for my chocolate loving sister... now i'm embarrassed to serve it to her. I even added taste to this cake using half and half I (felt odd about no butter) and three whole eggs instead of egg white. and it was still tasteless!! the frosting was tasty though. the only saving grace.

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brelax27

Cooking Level: Beginning

Reviewed: Oct. 12, 2011

The cake came out super moist. In fact a little too moist for my taste. I may try to make some adjustments next time I make it. Over all good flavor, though.

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Azazel

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

I was extremely skeptical about this recipe and the cake itself right up until the moment I tasted it -- It's absolutely delicious and the best "from scratch" cake I've made to date. I used black raspberry jam instead of the baby food and I didn't really taste it -- I think that ingredient is more for consistency so feel free to play around with it if you don't have exactly what you need! Also, make sure the cake is completely cool before frosting it. This frosting sets very quickly so don't try to sweep back over it a bunch of times! Now that I've tried this recipe, it's definitely one to keep -- I'll be making this again and again. Thank you!

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ashreyru

Reviewed: Jul. 1, 2011

Wow - I, too, needed a good recipe to try baking a chocolate cake from scratch for the first time, and this one was a hit with everyone. It is VERY rich and heavy, but small slices are excellent. I didn't have the layer pans, so I made this cake in a bundt pan, which worked fine. A single batch of the icing was plenty enough for the bundt version. I also skipped the added salt and didn't miss it at all.

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learningasigo

Reviewed: Jun. 26, 2011

Your past reviewers are correct. This cake is incredibly moist(prunes freaked me out a little) and amazingly delicious. I used 2% milk instead of skim, and used butter for the icing rather than margarine. Be sure your coffee is nice and strong which really lends itself to the mocha taste. I did double the icing recipe as previously suggested...had leftover icing, but WHO is complaining? This recipe certainly goes into my repertoire...oh yeah, definitely five star.

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Bethany

Home Town: Los Angeles, California, USA

Reviewed: May 28, 2011

I made this exactly how it was written...the only thing different I did was double the frosting because we are big frosting people! This cake was amazing...so moist and rich! We loved it and I will make it again and again!!! Delicious!!!!!!!!!!!!!!!!!

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NewEnglandMom

Reviewed: May 25, 2011

I was happy to find a chocolate cake recipe that didn't come from a mix. This recipe, however, barely rose when I baked it. I may try again using more baking powder and soda, and hopefully I'll get a better result.

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aproncity

Reviewed: May 23, 2011

This was one of the best chocolate cakes I've ever had. I took the advice from a few of the previous postings and doubled the frosting. I'm really happy I did, it turned out perfect!

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KRYSTINAE

Cooking Level: Intermediate

Home Town: Duvall, Washington, USA

Living In: Bremerton, Washington, USA

Reviewed: Mar. 2, 2011

This cake was AWESOME! I didn't have any baby food so I used 3 oz of home made sour cherry jelly and one oz of strawberry rhubarb jam instead. I also used 2 whole eggs instead of 4 egg whites and 2% milk. After I iced the cake I pressed some chopped walnuts all around the sides of the cake. Deeeelish! I'll be using this one again :)

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