Reviewed: May 16, 2009

This cake was very good. I used it for my son's first birthday cake. I needed something firm for a 3-D cake pan and this worked out perfectly. It tasted great.

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LKern

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: May 14, 2009

Good...softer crumb/texture than I expected for a "Pound Cake." But that didn't stop everyone from eating it and really enjoying it.

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amyeliz3

Cooking Level: Expert

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Reviewed: Apr. 30, 2009

Absolutely wonderful. Wasn't a crumb left after dinner. Easy. Moist, dense great chocolate taste. I used special dark cocao, made sure the eggs and butter were room temp. Beat the sugar and butter until very light and fluffy then added the eggs one at a time and beat well into the dough. I also used a quarter cup of brewed espresso. Well greased and floured the pan and it came out like a charm. Only thing was that it was almost too much. My bundt pan was just a hair from overflowing. Also it fell a very tiny bit when a friend poked the top to test for doneness. Excellent recipe and one I will make over and over if my family's reaction was any indication.

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Sandra

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Reviewed: Apr. 29, 2009

Absolutely delicious! Everyone loved it. So very moist and chocolaty. I used dutch processed cocoa and 1/4 c coffee rather than water and grounds. I baked it in little individual molds for about 30 minutes.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Apr. 26, 2009

Oh yum... I made this for Valentine's day and neither my husband or I could stop eating it!! I made a pink glaze for it and it was very pretty. Much better if it can fully cool, so make it in the morning if you plan on serving at night. Freezes really well too.

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amy

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Reviewed: Apr. 2, 2009

Now this is one of the best pound cakes that I have ever made and or eaten. It is rich, and extremely and I mean extremely good. Although a bit time consuming it is easy to make, and baked in my oven at exactly 60 minutes. I did however make a few changes such as, cake flour instead of all purpose flour, and instead of dusting with confectioners' sugar I applied a to kill for chocolate glaze. Well anyway thanks for the recipe, and I'll definitely be making this one again. Till next time, peace!

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Michael Robinson

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Reviewed: Mar. 20, 2009

Excellent! I have made this 2 times now. Everyone loves it! I made the recipe as stated. I must say you need to grease the pan with Crisco. I greased it the first time with butter and it really stuck. With Crisco, it came out great. I also made a mixture of 1/3 cocoa and 2/3 flour to dust it with. Came out beautifully. I drizzled a satiny chocolate glaze (found on this site) on top

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jmadigan

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Reviewed: Mar. 18, 2009

don't overbake. true that when it's warm, it resembles the pudding-texture of lava cake. yum!!

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danica dunphey

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Reviewed: Jan. 24, 2009

This was delicious. I used this recipe to make a shaped birthday cake for my son. The pan only took 5 cups of batter, so I made mini bundt type cakes with the rest. It was very moist and kept well.

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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. 22, 2009

Wow!!!!! Very moist. I made this pound cake with no ingredient changes. I did how ever bake it at 285 degrees for about 1 hour and 30-40 minutes. I added 10 mins at a time after it baked the first 1 hour and 20 mins. and I kept checking for doneness. Well worth the effort and wait. Absolutely no burnt chocolate taste or bitterness from over cooked chocolate. I had many request for this cake and was asked to make one for my husband's small town cake auction for a local charity. You've got to try this one.

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MamaMaria

Cooking Level: Expert

Home Town: Quincy, Florida, USA

Living In: Alachua, Florida, USA

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Reviewed: Jan. 12, 2009

I was worried at first because it seemed a bit greasy out of the pan, but I let it cool, wrapped it up and kept it for the next day. When I cut into it 24 hours later it was moist and rich and delicious. Half of it went into a chocolate cherry trifle and the other half was thoroughly enjoyed all by itself.

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Martha Lu

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Reviewed: Dec. 30, 2008

I had never made a chocolate pound cake before and this one came out great! Though I did dust it with confectioners' sugar for a nice presentation like it said, but the cake was so moist all the sugar soaked in, so that didn't last long. Though I think I might try to add a glaze or chocolate chips to add a bit more chocolate flavor next time.

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Jenny

Cooking Level: Beginning

Home Town: Pulaski, Virginia, USA

Living In: Christiansburg, Virginia, USA

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Reviewed: Dec. 28, 2008

I followed the recipe exactly and was very pleased. My family loved it!! I love the flavor the coffee adds to it. I did have to bake it for an hour and 20 min, because the toothpick didn't come out clean after the recommended time...but other than that it was perfect!!

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Mandy Swink

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Inman, South Carolina, USA

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Reviewed: Dec. 23, 2008

This cake is great! It tastes like a brownie with the crunchy top and edges and moist on the inside. I plan on making it again very soon.

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Cindy T

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Reviewed: Dec. 17, 2008

I didnt make in a bundt pan, but instead springform pans and made a 2-tier birthday cake by doubling the recipe, and out of each recipe making a 10" and a 7" cake. Good flavour, but next time I wouldnt try to absorb so much liquid, it was almost a little soggy.

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Miss Helen

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Reviewed: Dec. 15, 2008

I followed the recipe exactly, and I thought this cake was the worst cake I have ever made. Tasted like an under cooked brownie.

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Felicia

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Made this for Thanksgiving as an alternative to traditional poundcake. I covered it with a simple chocolate drizzle, and it was a major hit with my family. I'm looking forward to making it again! Next time, I want to try to make a thinner version of the icing that one typically sees on a German chocolate cake -- coconut, nuts, etc., just lighter than normal because the cake is so rich.

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vwgoins

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Reviewed: Dec. 6, 2008

I made this into cupcakes for a birthday party. Same temperature, just shorter time (they took almost 20 minutes). Fabulous! Moist, a little on the fudgy-brownie side. Thank you!

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Heather Kelley

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Reviewed: Nov. 28, 2008

This is a good base pound cake recipe. Mine turned a little more fudgy then I would have liked, but no one was complaining!

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achamberlain

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Reviewed: Nov. 25, 2008

This is a very good recipe. Nice and moist. It is dense but not heavy, and it takes a glaze quite well. It wasn't crumbly and held together nicely, with a good flavour.

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