Reviewed: Nov. 23, 2009

This cake was very excellent and a definite hit at my house. Just made it last night and it is gone already/ Very moist, mmmmmm

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Cheryl

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 23, 2009

This cake was quick and wonderful! I changed the recipe slightly by substituting 1 cup of the water with milk.

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Yankri

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Reviewed: Nov. 23, 2009

I followed this recipe to the tee. It's a good chocolate cake, light and moist, but not chocolatey enough for my taste.

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maria

Cooking Level: Expert

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Reviewed: Nov. 22, 2009

The texture of this cake is nice but it's not very chocolatey and has an off flavor to it. The next time I want cake, I'll just wait until I have eggs on hand.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 21, 2009

This is the only recipe I've found that tasted almost as moist and delicious as the Betty Crocker cake mix. However, I made some alterations. Instead of water, I used 2 cups brewed (decaffinated) coffee, and I brought the sugar down to 1 1/2 cups instead of 2. Very delicious recipe. A perfect 5 out of 5!

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cookiesncream

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

Delicious and so easy to make! I modified it a little bit. I used 1/2 cup oil plus 1/2 cup applesauce and put a creamy homemade creamcheese icing on it. I baked it in a 10X15 glass pan so the cake wasn't quite as high. YUMMY!

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Vicki

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Reviewed: Nov. 5, 2009

This cake is fantastic! Very moist & chocolaty and so easy! I used 3/4 t. salt, other than that followed recipe exactly. Topped it with "Food Processor Chocolate Whipped Cream Frosting"--double batch.

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Heather F

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

I made this cake last night and all I can say is oh my gosh! Its the best homemade chocolate cake I have ever ate, plus it so moist I love moist cake I can not stand dry cake.

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Christina

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Council Bluffs, Iowa, USA

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Reviewed: Oct. 21, 2009

My little niece is allegic to dairy so i tried this cake. It was very good and a big hit at her birthday! Nice and moist and tasty though I did make a few chgs based on reading the other reviews - I added in an egg, used 1 C of cocoa powder and replace 1 of the cups of water with a cup of strong coffee. Also I used canola oil since that was the only oil I had - so it was even healthier! I made cupcakes, baked for 20 min at 350.

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wenchie

Home Town: Wyncote, Pennsylvania, USA

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Reviewed: Oct. 16, 2009

Very good and chewy. The next time I make it, I will add a 1 tsp of salt instead of 1/2 tsp.

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Tawana Morris

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 25, 2009

I made a few changes to the original and it came out great. I halved the recipe and made these changes: I used 1 cup dark chocolate chips and 1/2 cup white chocolate chips and reduced the sugar to 1 cup (I don't like it very sweet, it's the chocolate I crave). I didn't have white vinegar and used dark vinegar instead. And I baked in a microwave on Medium for about 5-6 mins and let it cool. Awesome with chilled milk!

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NoviceBaker

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Reviewed: Sep. 24, 2009

I made this with spelt flour (wheat allergy) and it was delicious. I loved the easy cleanup of only one bowl, too! I've made this twice now and the only addition was a little bit of cinnamon because I always add cinnamon to anything chocolate I bake. It is delicious! Try it!

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kelchnerlee

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Reviewed: Sep. 23, 2009

When I came across this recipe I was searching for the most powerful chocolate craving killer I could find and thank goodness I found it. I am not a major chocolate fan but I get those insane chocolate cravings every so often and I am glad to say I have the solution thanks to your recipe.

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Sep. 14, 2009

I usually make it, with just a few changes, for my diabetic friend. I substitute agave nectar for sugar and whole grain flour for white flour. it's delicious and we don't feel as bad as eating the regular version of the cake :)

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april

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Reviewed: Sep. 9, 2009

Wow .. this was REALLY easy to make!! And the result wasn't bad at all! Except that i baked it in a round pan and it was a little bit small, so the middle didn't cook as much .. but it was fine, "it tastes like chocolate filling" is what they said! So ya! next time i'll put frosting on it or something .. It's Great =)

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Zee

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Reviewed: Sep. 4, 2009

Very moist and delicious! Has a fudge-cake consistency. I used dark dutch cocoa powder instead of regular cocoa. To make the chocolate flavor "pop" I added a teaspoon of instant coffee. I chose not to frost the cake, but served with mint chocolate chip ice cream while the cake was still warm. It was so awesome!

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Bake4Fun

Cooking Level: Intermediate

Home Town: Export, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Sep. 1, 2009

Not very happy with the cake. The consistency is nice and moist but it hardly tastes of chocolate. Also it took a long time to cook and stuck to the bottom of the pan despite cake release. Won't make it again.

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Smitam

Cooking Level: Beginning

Home Town: New Delhi, Delhi, India

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Reviewed: Aug. 30, 2009

No eggs! How great is that? I loved sipping my coffee with it. This cake is not too sweet. I didn't have any frosting, so I put cinnamon swirl cream cheese and a few walnuts on top. Very good!

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ksmalts

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Reviewed: Aug. 27, 2009

Easy to make and tasted delicious!!

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Jac

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Reviewed: Aug. 26, 2009

Quick and easy- Very tasty- I may try and add some nuts of some sort next time to give a little crunch--

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hip

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Chocolate Oil Cake

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