Reviewed: Mar. 21, 2009

Excellent cake- moist yet tender. Better after it cools. Just as good alone as it is with a thin chocolate glaze.

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RUIZD

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

I love cakes. I make them all the time. I have to say this has to be THE worst chocolate cake I have ever had. It didn't have the consistency of regular pound cake. Also the taste was off. In my opinion it does not have enough sugar. I won't eat the rest of the cake, and I sure will never make it again.

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Lilgenab

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Reviewed: Nov. 8, 2008

I made this for my Dad's 63rd birthday and he absolutely loved it.I choose this recipe because its very easy to follow and can be whipped up quite quickly as opposed to other recipes which can be too time consuming. This one will always have a place in my recipe box.Thank you for sharing.

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LuckyAustralian

Cooking Level: Expert

Living In: Belmont, Western Australia, Australia

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Reviewed: Jul. 23, 2008

Well, here it is, 23 July 2008, hurricane Dolly is headed for our Texas coast. Thank goodness we are not getting the direct hit. My sixteen year old wants a chocolate pound cake, I made this one and it was wonderful comfort food in our time of need<><

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Regina

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Reviewed: Apr. 3, 2008

Very good, got absolutely no complaints from anyone. I was expecting it to be a bit more chocolatey and not quite as dense though. Tastes pretty good with ice cream :)

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Frog_Prince

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Mar. 30, 2008

This is a good cake, but I really expected a deeper chocolate flavor. I did check the cake after 1 hour and 15 minutes, but it did not test done. It needed the full baking time. I have an oven thermometer, and know that my oven temperature is within 5 degrees. So it seems the baking time is correct, at least at this elevation.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jan. 27, 2008

I had a recipe similar to this years ago and misplaced it. I am glad I stumbled upon this one. It is one of the only ones I found that does not call for the addition of coffee. (call me crazy) I do not enjoy the flavor of chocolate and coffee. This is a moist cake (careful do not overbake) with a nice texture. I do make a chocolate glaze and pour over the top, very chocolatey.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2005

Wonderful chocolate pound cake, my family really enjoyed it in a bundt cake form with chocolate frosting drizzled over it. The cake was moist and delicious. Thanks for the recipe.

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TangyaC

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Reviewed: Oct. 6, 2005

This was very good. My cake was moist and perfect. I made the following changes though: I didn't have enough sugar, so I subbed 2 c Splenda and 1 c brown sugar. Also, the cake was done in 1 hr, 15 min. Adding 15 more minutes to the cake would have made it too dry I think-- just watch in your oven the first time. I frosted it with some melted chocolate chips that I thinned with a bit of evaporated milk. Next time, I think I will stir the cocoa in with the flour-- it might be a bit easier to combine with the batter then stirring it in the last minute. Might try some differant extract flavors instead of the vanilla-- orange, raspberry, or almond would all be good.

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SVARNES

Cooking Level: Expert

Home Town: Toccoa, Georgia, USA

Living In: Palatka, Florida, USA

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Reviewed: Sep. 1, 2005

I didn't like this cake. I actually threw it away. It was very heavy and not super moist. Perhaps I did something wrong.

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JAYANDLAURA01

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Reviewed: Jul. 9, 2005

I did not care for this.

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DAZZLINDIAMONDZZ

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Reviewed: Aug. 6, 2004

This cake doesn't make very good cupcakes, but tastes great as a normal cake.

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Jan. 9, 2004

This was a very good pound cake. I think it tasted better the second day. I used the Satiny Chocolate Glaze to frost it. Next time, I will add miniature chocolate chips to the cake batter for more texture.

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WHT2LIP

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Reviewed: Jun. 17, 2003

This is the closest recipe I have ever found to my husband's grandmothers! He said it taste just like hers, which is a huge compliment! I've been trying to get her to teach me how to make it before the recipe is lost forever, but she's one of those cooks who doesn't measure anything, so it is really hard to pin down the actual measurements. Thank you so much for submitting this recipe. I tried mixing together the powdered sugar, cocoa and heavy cream like someone suggested and it turned into whipped cream instead. (I guess I stirred it a little too much!) But this cake does not need anything!! Thanks again!

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STACI MCDANIEL

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 16, 2002

This is the 2nd best chocolate cake that I have ever made. I will admit that it came out with more of a brownie consistancy, but that is probably my fault. I should have let it bake a little longer. I will make this again. Thanks for sharing.

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Jacqueline J. Buell

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 9, 2002

I used this recipe to make a friend's wedding cake, and it was a hit!! A delicious moist cake with just the right density. I left out the cocoa and added lemon extract to make a white layer as well, and have been asked to supply one for a party! Thanks for sharing.

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HEIDIBOO

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Reviewed: Mar. 20, 2002

Moist, tender, sweetness-just right.Excellant recipe! Doesn't need an icing! I made it with five major brands of all purpose flour bleached and unbleached with consistancy, even with whole wheat flour(iced to hide the whole wheat flavor) and have received nothing but compliments. Easy to make and consistant. I've been lining the pan with parchment paper!

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BFAUST

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Reviewed: Dec. 18, 2001

I thought the recipe was pretty bad. For a pound cake you always expect a rich, moist cake. This was neither.

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C. BRONSON

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Reviewed: Jul. 24, 2000

An good easy recipe that produces a dense cake. It pays to use good chocolate and I thought a chocolate glaze was absolutely necessary. Just not intense enough without it but I also think more chocolate is always better.

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MAHJONG

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Reviewed: Jun. 30, 2000

Great chocolate pound cake. It is good plain or you can put chocolate frosting on it. It is great with coffee or milk!

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ROSARENEE

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