The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 27, 2008
Very Good! No substitutions baked for 60 minutes. Wonderfully moist and rich.
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Photo by CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA
Living In: Saltillo, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 2, 2008
My hubby went nuts for this cake heated up and topped with vanilla ice cream! I used low fat sour cream, fat & sugar free chocolate pudding, applesauce for the oil, fat free milk and egg beaters and it was the best thing ever! Didn't even glaze it, just sifted a touch of powered sugar on top. Will use this recipe again and again! Thanks!!
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Photo by BarbinSoCal

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 23, 2008
This does take a little over an hour to bake. I wish I had known that before I made it but it still turned out perfectly and was the hit of the party. Very easy to make and so tasty. It was also a very pretty cake with the glaze on it. My mother thought it came from a bakery!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 6, 2008
Delicious cake! So moist and sweet and fudgy! We loved it! Incredibly easy to make as well!
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Home Town: Pittsburgh, Pennsylvania, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 4, 2008
LOVED IT! LOVED IT! LOVED IT! Very easy, delicious and all gone!
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 19, 2008
This turned out great. I made a few small changes. I used low fat sour cream and skim milk, and substituted Kahlua for the water. I didn't add all the chocolate chips because I thought it might be too much chocolate--sounds crazy I know. I spooned a rum glaze (from another recipe on this site) over the top after I had poked some holes in the cake and put in the fridge over night. Yum yum yum. It is excellent and the rum glaze added some extra moisture and sweetness without adding more chocolate. I will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 19, 2008
Hubby loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 3, 2008
I have made this cake more than once and it is always a favorite. I usually have to cook it longer (by about 20 minutes). My stove is calibrated, and my pan is standard-size, so I am not sure why this is. Anyway, to avoid burning, I turn off the oven and let the ambiant heat finish the cake off. Perfect! Also, it is dense so it takes a while to cool. Be patient; it's tasty enough to make the wait worth while.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 31, 2007
Perhaps the bundt pan I own is smaller than recommended...I really don't know what size I have but it seems like a regular one to me. The cake did not bake completely even though I baked it ten extra minutes. I have a convection oven, so it bakes at a lower temperature but the circulation fan is so supposed to compensate for the temperature. I inserted a toothpick into the center and it came out clean except for the very tip...I figured I inserted it to the bottom and waited another 3 minutes and took it out...a small pile of cake was deposited on the bottom of my oven...I quickly cleaned the oven while it was still hot. The cake slowly deflated into a sunken mass...even so, I waited 15 minutes and determined to have my chocolate fix turned it over onto my cooling rack...what a mess emerged oozing onto my stove and counter...it almost looks like an unfinished brownie that tastes like cakemix...my recommendation is make sure your pan can accommodate this cake when its finished baking or use a 9x13 glass pan...that way you can be sure your cake is really done...bundt cakes are hard to bake through because of the density and you cant be sure if the cake is done until its too late to do anything about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 17, 2007
Amazing!! I wanted something quick and easy to make that would please picky eaters. I whipped this cake up in no time and served it to rave reviews. It is so rich you'd never guess it came from a plain old cake mix - and you never have to tell, either! :)
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Photo by Keri

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 14, 2007
The Best! I also had to bake a little longer, just 10 min., and also used a chocolate fudge cake mix. Took it to our tailgate and 8 people ate the entire cake! Thanks so much for a great recipe!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 12, 2007
Made for a bake sale and it was gone in 15 minutes before anything else! I didn't make the sauce but it was still super moist! OMG I've never had a chocolate cake this good. ABsolutely amazing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 10, 2007
Quick and easy, yet was the hit of the Fall Festival. A chocolate lover's dream. The cake is light, yet is packed with chocolate. The cake is wonderful with or without the topping. I did cut back on the fudge topping. If you loved Molten Chocolate Cake, this is the simple alternative!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 27, 2007
I agree with the one reviewer who said it still tastes like a box cake . . . it kinda does. But, i had a box cake and wanted to make something fun with it . . . i'm not sure I couldnt have done better without the mixes tho. If you usually cook with mixes, you'll probably like it. If you generally avoid boxes and cans, its just ok.
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 23, 2007
I don't like cake and made this for my son's 19th birthday party. I doubled the recipe and cooked it in two 9 x 13 cake pans. Otherwise followed recipe. It was fantastic. All the kids wanted the recipe and I even liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 22, 2007
This cake is amazing. I cook it for 1 hour and 5 mins, let it cool for ten, and every single time I've made it, it comes out of the bundt pan beautifully. My family absolutely loves it! I have three brothers and a sister and it's rare when there's a piece left over!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 22, 2007
A lot of the reviews said to bake this for a longer time, which is correct, but be sure not to overbake this!! I made this a few weeks ago and I think I accidentally baked it for too long. The cake ended up dry (except for the parts with the chocolate chips in it- that part was DELICIOUS!). I topped this with Mr. Goodbar frosting, and it tasted great! It will satisfy your peanut butter and chocolate cravings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 1, 2007
OH MY WORD! This cake ROCKS! My family can't even tell me anything about it other than mmmm oh mmmmm. LOL A+
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Photo by Christi

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 27, 2007
This is the best cake EVER!! It tastes like lava cake...moist and fudgy and delightful- don't make it if you're on a diet! If there's any left, it freezes well too-I just took a slice out of the freezer and popped it in the microwave for a bit. It's awesome warm with ice cream!
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Photo by Jenny S

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 29, 2007
We absolutely loved this cake! It is so moist we couldn't believe it! I am recommending it to my friends. I used half a cup less of choc chips in the batter other than that everything was exactly the same! I was glad this recipe came with a glaze because I don't like making cakes without a frosting/glaze/etc. Thanks for sharing this with us. It will definetly be made again at our house!
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Cooking Level: Intermediate

Home Town: Wolfe City, Texas, USA

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