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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Mama_B

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

This was the best chocolate pound cake I've ever had. I added 1/2 cups of chocolate chips to the recipe and my family loved it. I did have problems getting the cake out of the pan, even though I buttered and floured the pan thoroughly.

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zoe

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Reviewed: Sep. 5, 2008

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.

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Elise

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Reviewed: Aug. 28, 2008

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.

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RobinZ

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Reviewed: Aug. 27, 2008

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!!

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Vanessa

Cooking Level: Beginning

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Reviewed: Aug. 24, 2008

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.

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DIDYASMYLE

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

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 raspberries. MMMM!

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Allison

Cooking Level: Expert

Home Town: Ashland, Ohio, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 5, 2008

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!

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STARVINGSTUDENTSC

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Valley Center, California, USA

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Reviewed: Jun. 20, 2008

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++++

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K. Robinsdale

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

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.

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WINDYCITYDIVA

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Reviewed: Jun. 2, 2008

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.

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Suzy E.

Cooking Level: Beginning

Home Town: Topeka, Kansas, USA

Living In: Lexington, Kentucky, USA

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Reviewed: May 12, 2008

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.

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Amy

Home Town: Benson, North Carolina, USA

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Reviewed: May 6, 2008

This is SO good! VEERRRY moist, it kept for DAYS! After we had our first pieces I refrigerated it and it was even BETTER the next day!! MMM!!

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Andrea

Cooking Level: Intermediate

Home Town: Saylorville, Iowa, USA

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Reviewed: Apr. 21, 2008

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.

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bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Apr. 9, 2008

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.

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Rosie

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Reviewed: Mar. 23, 2008

An amazing cake! I bake it all the time, even used it to make my friend's wedding cake. It's moist, dense and has lots of chocolate flavour! It stays well and doesn't dry out, goes well with many kinds of frostings, but also tastes great all by itself. LOVE IT!

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patriciadawn

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Reviewed: Mar. 5, 2008

Awesome pound cake. I baked the cake in individual bundt pans - for about 25 minutes. They came out perfect! I am not a huge chocolate cake fan, but this was fantastic. Very rich and creamy - As other reviewers stated, I beat the butter and sugar for about 3 minutes or so.

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JEN

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Orland Park, Illinois, USA

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Reviewed: Feb. 25, 2008

I took other reviewers' advice and baked the cake for 90 minutes. With my oven this was too long and the cake was a little dry. Next time I will try the suggested time and hopefully it will turn out better. Despite being dry, the cake tasted fine and looked beautiful when dusted with powdered sugar.

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