Reviewed: Sep. 1, 2009

I don't like chocolate cake but made this at the birthday boy's request... and LOVED it! Everyone raved at how moist and flavourful it was. Wouldn't change a thing!

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yummermummer

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Reviewed: May 10, 2009

This was pretty good. I would have liked to add more chocolate to the batter next time. I also stopped adding the water because the batter looked like it was getting to thin. I had about 1/4 cup left. Frosted it with white buttercream... Thanks

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: May 8, 2009

I love this cake!! The texture is what gets me the most, it's wonderful. This is not a rich chocolate cake with strong chocolate flavor, it's very mild. I followed the recipe exact, baked for the 40 mins. and it was perfect. I will definitely make this again, I do think that frosting this with a rich chocolate frosting will take away from the mildnes in this cake, compete too much with the flavor. I used Rick's Special Buttercream Frosting from the site and it really complimented the cake. Thanks for the recipe (:

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Apr. 26, 2009

I made this for a teacher luncheon and the plate was licked clean. Very Good!

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bamfenton

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Reviewed: Mar. 1, 2009

I was planning this cake for my husband's birthday, but boy, am I glad I tried it out before the big day. This cake was not flavorful at all--and way too little chocolate to call it a chocolate cake. My husband hated it.

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Janine

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Reviewed: Feb. 14, 2009

I have been baking this cake for my great nieces birthday for about five or six years it's her choice every year.On the second year the pan was a bit to big for a double batch and it came out like a brownie,the best brownies we ever had!

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mary

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Reviewed: Apr. 18, 2008

My family really enjoys this cake. My wife is not able to have sugar, so I substitute 1 cup of Splenda(R) and 2/3 cup of honey for the sugar. I also use cocoa powder as the substitute for the melted chocolate. Works out great and my wife enjoys having a dessert she can eat.

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BucklerKM

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Reviewed: Oct. 28, 2007

This tasted really good. I frosted it with canned whipped chocolate icing. My only problem with this recipe is that it didn't make a very fluffy cake. It was kind of flat and dense, like a sheet cake. Don't know if it's supposed to be like this, or what happened. I followed the recipe to the letter with the exception of using cake flour, but one would think the cake flour would make it more fluffy. So 4 stars for the taste, but had to subtract one for the texture.

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