Reviewed: Oct. 21, 2007

Very good chocolate cake. It really surprised me how moist it was. Great served warm with ice cream!

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stampin-nut

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Reviewed: Sep. 25, 2007

Grate it’s moist and tasty but it didn’t had the taste of the chocolate in this cake.

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ROSE90

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Sep. 4, 2007

Awesome

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MyHubbysWife

Cooking Level: Intermediate

Home Town: Mexicali, Baja California, Mexico

Living In: Vernon, British Columbia, Canada

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Reviewed: Aug. 25, 2007

someone had mentioned in a review that this is not chocolate enough.... mine sure was!! I used this for the cake in a chocolate trifle... wish I could have just cut it into pieces and ate with some cold pitchers of milk!!(a good drown your sorrows cake!!) hee hee thanks...(one thing, baking time will vary depending on your oven--mine took quite a bit longer to bake)

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Aug. 14, 2007

From all the reviews, I thought this cake would come out with a very intense chocolate flavor, but I was disappointed. The chocolate taste was very mild. The batter was delicious; I could have sat down with a spoon and a glass of milk and just eaten a bowl of it. And I should have. Although I followed the recipe exactly, and used a 10 inch bundt pan, the batter overflowed the pan during the baking process. Luckily I had set the pan on a baking sheet, so I didn't have to clean my oven. My husband asked me why I keep trying new recipes when my old standards are so much better. I have rated this 2 stars because of the overflow problem, but regardless of the lack of chocolate flavor, it is, after all, cake, and certainly edible. It won't go to waste, but I won't make it again.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 10, 2007

Thank you so very much for sharing this recipe. This is by far the best chocolate pound cake I've ever tried. Simply delicious. I got rave reviews on this, even from sworn pie only lovers. I made a nice sauce for it that can be found at: http://www.folgers.com/recipes/desserts.shtml#coffee_sauce

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kbsteen

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Freedom, Kentucky, USA

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Reviewed: Jul. 31, 2007

This is DELICIOUS!! Not suitable for carving. But, YUMMY!! I followed the recipe exactly.

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AmyK

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Carrabelle, Florida, USA

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Reviewed: Jul. 12, 2007

A really dense and chocolately cake. I replaced a stick of butter with 1/2 cup of applesauce and used only 2 cups of sugar. I was planning to top it with a glaze, but half of the cake was gone before I had the chance to make the glaze!!! I will be making this cake again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jul. 12, 2007

This is a very rich chocolate cake! The taste is amazing, it is almost like a brownie! The serving sized suggested are very big for a cake this rich. I did add a few mini chocolate chips but that was my only change from the original recipe. Thank you!

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TRACYBITTNER

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Reviewed: Jul. 2, 2007

As I usually do, I tried this recipe the first time exactly as presented. It baked for exactly 70 minutes to PERFECTION! What an incredible recipe! After reading many of the reviews, and remembering my Grandma's instructions of "generously grease and lightly flour" to prepare baking pans, after cooling for 20 minutes it came out of the bundt pan perfectly. This is a rich, dense pound cake, just as it should be. it reminds me of a cross between a brownie and my Grandma's chocolate cake. I couldn't have asked for more.

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LinEv

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Reviewed: Jun. 19, 2007

This was a delicious recipe and easy to make. I read a lot of the other reviews and incorporated advice from many and substituted ingredients when I didn't have something. That said, the following may help others. 1. I used chocolate milk instead of buttermilk and used the chocolate milk in place of the coffee. 2. I baked the pound cake at 300 for about 2 hours (not sure if my oven doesn't work well at low temps, but it was completely gooey when I checked it at 70 minutes). Other than those two things, I didn't change a thing and I thought the cake was delicious, very moist, and a slight crunch to the top of the pound cake-like most pound cakes I have eaten.

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Julie in AL

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Reviewed: Jun. 15, 2007

This was devoured even by the people that say they don't like cake. The coffee gives it that added boost of flavor.

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Shon

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Reviewed: Jun. 3, 2007

This was really good. I'll make it again. Changes I made, only used 4 eggs, used slightly under 3 cups sugar, real brewed coffee and white whole wheat flour. Baked to perfection in 70min.

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BB34

Cooking Level: Expert

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Reviewed: Jun. 2, 2007

i made this for my horesback riding instructers b-day the smell of chocolate filled the house and it tasted wonderfull!

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ANTHY

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Reviewed: Apr. 16, 2007

Used this recipe several times. Made a Barbie Doll cake for my daughter and a volcano cake for my son. Very rich dense cake that everyone loved. It held it's shape well and had a great chocolate flavor. I did substitute almond extract for some of the vanilla. It does taste better and better if you can leave it set a overnight.

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Edna

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Mar. 4, 2007

This is better than any cake you'll find at the bakery because you can put the best quality butter, chocolate and vanilla and make a professional-tasting cake that everyone loves. Thank you for this recipe! I did decrease the sugar to 2 1/2 cups only because I didn't want it overly sweet, but followed everything else exactly.

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Feb. 20, 2007

I made this cake for my daughter's birthday, and we all loved it. Now I take it to potlucks and as a treat for classroom parties. It's simple and pretty and really satisfies our sweet tooth. It's especially lovely with fresh strawberries piled in the center.

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GARRIDANN

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Feb. 17, 2007

Excellent! This is the best chocolate pound cake I've ever made.

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Carrie

Cooking Level: Intermediate

Living In: Warrenton, Virginia, USA

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Reviewed: Feb. 1, 2007

I thought this recipe was awesome. It did not come out of the pan great, but it didn't break up. I used only 2 cups of sugar and 1 cup of butter with 1/2 cup of applesauce to cut down on fat. I might try more applesauce next time. I didn't have any coffee granules on hand, but I did have instant english toffee cappuccino. It turned out nice with a somewhat subtle toffee taste. Thanks!

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BRODBECK314

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Reviewed: Jan. 12, 2007

I'm giving this four stars because of the problems I had. The taste and texture I would give 10 stars if I could. However, I'm made this three times and each and every time I can't get it out of the pan (no matter if I use butter and flour or parchment paper) without sticking and breaking up. Perhaps it's something I'm doing wrong. The other problem I ran into was the cooking time. The first time I made it, I kept it in for 70 minutes, let it cool only to find the inside only partially cooked. I ended up having to keep mine in at 325 for 1 hour and 35 minutes to get it to cook right. Other than that, the cake is unbelieveable in taste and extremely moist. I've never tasted a better chocolate pound cake.

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ANGIESKI

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Chocolate Pound Cake III

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