Chocolate Mayan Bundt Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 12, 2012
Amazing...I add a touch more cayenne, but its fantastic the way it is written. Worth the effort.
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Cooking Level: Intermediate

Home Town: Mount Pearl, Newfoundland, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 28, 2009
i read the other reviews before making this; i really don't care for the plastic taste that comes along with boxed mixes. i followed the recipe exactly (although i substituted soy milk for dairy), and got a delicious and moist cake that didn't last the night.
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Reviewed: Jan. 3, 2009
I actually really enjoyed this recipe. I think previous reviewers must not have measured correctly or used stale ingredients. It worked great for me, but I used less flour just in case and it was very moist. I also used a chili flavor chocolate bar (dagoba) instead, and only just barely glazed the cake. I served with vanilla bean ice cream (of course!) and drizzled Kahlua for good measure. Definitely worth a try and a tweak.
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Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Dec. 13, 2008
Cayenne taste was too strong.
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Reviewed: Nov. 4, 2008
zomg
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Reviewed: Oct. 7, 2008
I made this cake and found it to be dry, the flavor was good not great and I was looking for a little more wow factor, however I will make it again and change it a little add more cayenne pepper in it asked for 1/8 teaspoon and I believe that 1/4 teaspoon will work better. I need to get it to be more moist, any ideas bring them on.
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