The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 11, 2005
Moist, and chocolaty. Just the way a chocolate cake should be.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 25, 2005
This cake is extremely fudgy. I made it into two 8" layers (to make two separate desserts). I served one immediately and wrapped the other (plastic wrap, foil, and ziploc bag) and froze it. Both were delicious served with just a light sprinkling of confectioners' sugar.
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Home Town: Chicago, Illinois, USA
Living In: Longmont, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 7, 2005
I followed the recipe exactly to make this cake. I have a lot of experience making cakes and found that it had a good chocolate taste, but also had a slightly greasy taste and was on the tough side which are not good characteristics of a good pound cake.
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Cooking Level: Expert

Home Town: San Augustine, Texas, USA
Living In: Marshall, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 9, 2005
I love this pound cake! It's dense, moist, chocolatey... and the instant coffee was a nice enhancer. Maybe next time I'll put in even more for a java cake. ;) Definitely making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 5, 2005
I made this cake for a bbq recently and it went down a treat. I had to make another one though, as there was none left for my daughter. A firm family favourite.
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Cooking Level: Expert

Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 2, 2005
This cake is excellent...I am requested to make this at least once a week.
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Cooking Level: Expert

Home Town: Union Mills, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 1, 2005
Super moist, very good. We used to buy personal-sized cakes from a local Bundt Cake store, and this recipe is actually better. My husband even loves it (and he's a hard sell).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 18, 2005
If I could give this cake SIX stars, I would! It is wonderful. The texture reminds me of chocolate cheesecake. It is easy to make, and it's inexpensive, too.
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 11, 2005
YUM!! I was looking for a really dense, chocolatey cake to use for a birthday cake when I came upon this recipe. I baked it for about an hour in 2-9" round pans and used the Fluffy Peanut Butter Frosting recipe on this site. All I can say was that it turned out absolutely amazing. Sooo so awesome, and so rich you only honestly need the smallest of slices and a big glass of milk to be in paradise. Holy cow this was incredible. My search for the perfect chocolate cake recipe is over...if only I can stop thinking of the calorie content!;)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 31, 2005
It tastes great.I agree that it tastes better the next day.it's so addictive.I followed the instructions given[cream for 5 min,and 30 sec interval for each addition of an egg]my batter looked so nice!it was simply GREAT!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 13, 2005
This cake is dense but moist (it is a pound cake after all); if I could give it 4&1/2 stars I would. It did accomplish my main objective: to impress my boyfriend's mother, who I was meeting for the first time, as she's a chocolate-lover. However, for my taste the chocolate flavor was a little too plain. I would probably make this again but next time I'd follow the recipe a little less closely and try adding some kahlua and/or almond extract as a few of the others have suggested. A bit of thin raspberry sauce drizzled over it did make it more interesting. As a final consideration, with almost 400 calories per serving, while I probably will make this cake again sometime in the future it is definately a cake for rare occasions and not something I'd want to make too often.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: May 8, 2005
This is just too dense, like a brick. Make sure to serve it with lots of ice cream. This is like a thick, dense brownie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 28, 2005
Absolutely sinful!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 21, 2005
I used splenda in this cake but I don't think it worked very well. The cake has the density of a brick and a very dry brownie like texture. Either Spelnda doesn't bake like sugar, or this is still a very heavy cake. Perhaps I'll try it with regular sugar to see if I get the same result.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 11, 2005
Hands down one of the tastiest pound cake recipes I have ever made. I did make one slight adjustment -- I replaced 4 oz of butter with an equal amount of cream cheese. At the 60 minute point, the cake needed more time, so I turned the oven off and let it sit for 15 more minutes. Perfect!
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Cooking Level: Expert

Home Town: Findlay, Ohio, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 11, 2005
This cake is fabulous!! I didn't change a thing in the recipe. The cake is so soft and dense. I put chocolate frosting for extra chocolate flavour for my chocoholic friend on her birthday. I will definitely make it again. Thank you for the superb recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 10, 2005
This is to die for. In a month, I baked it at least for 6 occasions. People want recipe and make me bake more! Mine only took about 45 minutes to bake however. The cake has dense chocolate taste. I tried 1 teaspoon instant coffee in Bailey Irish Cream instead of water and use 3 teaspoons vanilla extract and half a vanilla bean. Also I use 1 cup milk and 1 tablespoon vinegar instead of buttermilk. It smells as delicious as it tastes. The cake is good by itself but it also works well with raspberry glaze...I stir no-sugar-added raspberry jam with some water, a teaspoon corn maize and gelatin over low heat and let cool a bit before spreading on top. The cake is very good after one night in a refridgerator but some of my friends love it reheated in microwave as well...they said it's moist and delicious. I'm baking it again and again for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 8, 2005
If you are a chocolate cake lover, then this cake is for you. It does get better ( if possible) after a couple of days, if you can keep it around that long. I did not change a thing in this recipe and dusted the cooled cake with icing sugar. The cake is so awesome that it does not need to be frosted. Thanks so much Shelley.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 1, 2005
Very good. The only things I did different was to substitute the 1/4 c. hot water for 1/4 c. warm Maraschino juice and add 2 cups of halved Maraschinos. I also used another reviewer's recommendation of using almond extract instead of the vanilla. This didn't last the day in our house. Both my husband and teenagers absolutely loved it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 7, 2004
Made this for a Holiday party and it was a BIG hit. So much so I'm going to make againg this year!
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