This bundt cake came out great. I reduced the recipe to 12 servings since I did not need 16 servings and used 3 entire eggs. I did not have buttermilk on hand so I added a tsp of lemon juice to fat free milk instead. I let the cake sit in the fridge overnight and topped it with a chocolate ganche, fresh strawberries, raspberries, powdered sugar, and served it with raspberry sauce.

I made this and didn't love it. My neighbor and my boyfriend both said it was their favorite cake I've made so far (and I've made quite a few this year). I had another slice the next day and yum! I don't know what happened over night but it really did get better. I made this exactly according to the recipe and it came out perfectly.

This cake was delicious! I actually stuffed it up (I think...) and it still turned out incredibly tasty! You can't get buttermilk where I lived so I used a recipe for a buttermilk recipe I found online. The cake was a bit soft and it was more like a brownie inside but everyone really liked it! Next time I make this I will probably do the same thing. Thanks for the great recipe!!

Excellent chocolate cake, and I'm not even much of a cake person, I'd just made it for company...but it was excellent. It needs an icing, though...I used the satiny chocolate glaze.

This cake is absolutely fab, but a little rich the way it is described. I didn't have 5 eggs so I used three, and instead of using 3 sticks of butter I only used 2 trying to be a little figure friendly! I baked for about an hour and a half in a gas oven at the suggested temp. My cake turned out great even with the changes. I served with chocolate sauce and rasperries. MMMM!

This is the most amazing chocolate cake i've ever made, it's won hands down with all the family, so much so that i have numerous orders/ requests for more. It is a dense almost fudge like cake with just a hint of coffee to give it a nice lift.

I have never had an easier baking experience! This is a fail-safe recipe. My family thinks this is the way a brownie made with pudding would taste like. I have made this probably over 10 times and it always turns out well. I add an extra egg. I always follow the recommendation of using extra buttermilk and never frost, it's so perfect! Make it! Make it! Make it! And you will never regret it!

This recipe is absolutely fabulous. I was looking for a rich chocolate cake that would hold up well to decorating, and this was exactly what I had hoped for. The only things I did differently was I used a dark cocoa powder and strong brewed coffee not instant. This cake tastes like the most awesome brownie you ever put into your mouth only its cake!!!It is very dense and moist, yet holds up well and is not too crumbly. A++++

Wow. This case is really moist and tasty. The only changes I made are (1) I used powdered butter milk - you blend it in with the flour and use regular milk ,(2) I used whole wheat pastry flour instead of all purpose flour, and (3) I added a teaspoon of cinnamon. The only problem I had was with the cake sticking to the pan and bits of floor on top. Next time I will just oil the pan and let it sit in the pan a little longer than 20 minutes so that it won't stick to the pan.

Delicious. I received so many compliments on this cake! I did not use coffee but instead brewed a very strong cup of Earl Grey because I just don't drink coffee and it worked out fine.

Moist and delicious. Made exactly as recipe but lessened the sugar to 2C. Used a 10" non-stick bundt pan and mine was done in 50 minutes(at 145 degrees celcius). Used a simple glaze on it. Put on double boiler a bar of chocolate(any flavour), 50g butter, 4 tblsp milk and a handful of sugar. When everything has melted just stir till smooth and pour on cake. Heavenly!!! Update- Made this again yesterday, but used 3 packed cups brown sugar. Just as good! Now I'm thinking of making this into cupcakes.

OMG this was wonderful,My mother-n-law asked me or a Chocolate Pound cake for mothers day. I have tried one once before and it was a disaster so I came here searching and decided on this one. She is a HUGE food critic and she LOVED LOVED LOVED this cake. The only thing I did different was I added a 1/4 cup melted choc. chips to the batter last. I cooked it 70min and that was perfect. It had a wonderful taste and texture. I will be making this one again. One tip make sure you have a big enough pan I have a bundt pan that holds 12 cups to the rim, I used a bigger tube pan and thank the lord I did because I would have had a huge overflow.

I have never had such good chocolate cake. It was moist and rich and WONDERFUL!! I didn't have and cocoa powder, so I used unsweetened chocolate and reduced the butter to 1 1/4 cups. 1 square is equal to 3 Tbsp powder + 1 Tbsp butter. Per the review that suggested reducing the temp, I lowered the temp to 300, but it took 1 hour 40 minutes to cook. I will be following the recipe cooking instructions for next time.

Bakers have been having trouble with this cake recipe, which is in my Hershey's Cookbook, because the instructions are incorrect. Use either a 12 cup Bundt pan or a 10" tube pan. Bake it for 1 hour and 20-25 minutes. Use a cake tester which is long, not a toothpick which is too short. If you make these changes, you will have the perfect chocolate pound cake.

I followed exact & cake turned out good. I have to agree with other reviews, it just isn't that rich in chocolate flavor. Next time I will for sure add 1/2 cup melted chocolate chips, otherwise good recipe! Freezes well.

The best chocolate pound cake I have ever tried.