Reviewed: Aug. 12, 2006

To Die For. This cake was a hit at a family get together we had a few weeks ago. The platter was practically licked clean. Super chocolaty, moist, and delicious. A definite for chocolate lovers. The recipe was easy to follow, and turned out beautifully.

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SSHAWLER

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Reviewed: Aug. 7, 2006

This is delicious. I reduced the amount of chocolate chips to 1 C. in the cake and sprinkled the top with confectioner's sugar instead of the topping just to reduce the calories a tad. Still very rich and delicious. I know the chocolate topping would have been incredible, but since it's hard to only eat one piece....:)

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Aug. 1, 2006

This cake is the best! It turns out so moist and delicious. I usually have to cook it longer than the recipe says, but every time it turns out great and it gets devoured. I don't add the glaze on top and I serve it warm with vanilla ice cream. Yum - death by chocolate!

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MAJ1234

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Reviewed: Jul. 23, 2006

I modified the recipe a tad to lower the calorie count and fat content. I used a Betty Crocker fudge cake mix and the 4 eggs, but used Fat Free Milk, applesauce for the oil, fat free sour cream. I also used those new plastic molds for the mini bundt pans (30 minutes @ 350 degrees). The recipe is perfect. My daughter was thrilled when she realized the glaze hardens like "shell" on her icecream - which will become a staple in our house since it costs $3.00 a bottle). Modified recipe resulted in 32 mini bundts with 240 calories, 11 fat grams, 5 Sat. fat, 218 sodium, 27 cholesterol, 13 potassium, 32 carbs, 23 sugars, 2 protein, 4 calcium, 5 Iron, 2 vit a.

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JBrooks

Cooking Level: Beginning

Home Town: Deland, Florida, USA

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Reviewed: Jul. 5, 2006

It was okay.

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DAWGLOVER

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 24, 2006

Very fudgy! Made a three layer cake with coconut filling...YUMMY! I added 1/2 c Kahlua, and decreased milk to 1/2 cup, and omitted the choco chips from the cake. Thank you!

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: May 7, 2006

Excellent cake. I made this for my father inlaws birthday and it was a huge hit. My wifes cousin ate 3 pieces.

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rob1964

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Reviewed: Apr. 27, 2006

I can't rightfully eat this much fat in one sitting, hence I modified the recipe as much as I could to lower the fat content. I used applesauce in place of the oil, egg beaters in place of the whole eggs, 1% milk and fat free sour cream. I did not make an chocolate glaze because this cake still tasted so decadent!!!!! SINFUL!!!!!

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jenni11

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Reviewed: Apr. 21, 2006

This cake is AWESOME! It was probably one of the easiest recipes with great results. I took it to work and people think I am a cooking genius! Little do they know that it came mostly from a box! Make this cake, seriously

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merriab

Home Town: Clarksdale, Mississippi, USA

Living In: Brandon, Mississippi, USA

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Reviewed: Mar. 20, 2006

This is a fail proof chocolate cake. At every family gathering I get at least a dozen calls from relatives requesting that I bring this cake. I've even had people at my husband work offer to pay me to make them one. I simply love this recipe

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Wendy

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Reviewed: Feb. 24, 2006

This cake was really easy to make, and very good. I don't have a bundt pan, so I made it in two round pans for a layer cake. The one thing that I didn't like were the chocolate chips mixed into the batter. They seemed like they had been over heated and taken on that grainy burnt-chocolate texture. Next time I think I'll leave them out of the cake, and perhaps mix in some chopped nuts instead. I made the chocolate-butter glaze and used it as a filling between the layers and drizzled over the top as well. Next time I'll make more glaze and entirely cover the top and sides of the cake. The glaze hardens to a very nice finish. I served the cake with fresh whipped cream and raspberries, which were a nice complement to the rich chocolate.

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Michelle B.

Home Town: Norfolk, Virginia, USA

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Reviewed: Feb. 23, 2006

This is an awesome cake! It's rich but not too rich, great with a glass of milk. Very moist! My husband loved it! I will definitely make this cake again, thanks for sharing!!!

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BelleK

Cooking Level: Expert

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Reviewed: Feb. 20, 2006

This cake was super good and easy to make.

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luv2cook

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Reviewed: Feb. 17, 2006

Holy Cow this was good. I was worried it had been too overhyped in my head, but it delivered on every chocolate promise. Took a little longer to bake, but SO worth it.

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LINDAANA

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Reviewed: Feb. 15, 2006

This cake was excellent! Very moist, and the glaze turned out perfect. I used Devil's Food cake and pudding, and it turned out wonderful. I may try making this with lowfat sour cream and applesauce instead of oil, to try and cut some of the fat. Just beware, it is hard to stay away from this one!

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JESSICA

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 15, 2006

Delicous! Made for Valentines Day for my family and they loved. Substituted light sour cream and margarine (had a guilt trip) and kept everything else the same. Will definetly make this again. I did have to bake for about 15 more minutes but the cake was beautiful and you could not tell that it came from a box (by taste or looks). (see photo) Thanks for a great recipe!!

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LESLEYfromWI

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Reviewed: Feb. 15, 2006

The Best and EASIEST cake I've ever made. However if you use a rubbermaid bundt cake pan, let it cool longer than 10 minutes in the pan. Otherwise it falls apart.

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TARENWALTERS

Home Town: Borger, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 15, 2006

This cake was magnificent!! I made it for my family for Valentines Day. It was quite a hit. I took the leftover cake to work and they LOVED it. Said how decadent and moist it was. It made too much batter and I used others advice and made cupcakes too. I also cooked it for 60 minutes. I will make this again definitely!!

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Robin B

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Marietta, Ohio, USA

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Reviewed: Feb. 15, 2006

When I read the recipe, it sounded really good. I'm not a fan of box cakes, so I usually bake from scratch. I made an exception with this cake, and now I know again why I'm not a fan of box cakes. Despite the added ingredients, the cake came out tasting very artificial, like a typical box cake. And I think the pudding made it even worse, added a few more chemicals. Maybe next time, I'll try to bake a from-scratch chocolate cake along the idea of this one. But as this recipes stands, I threw away the cake. Maybe good for people who are used to using processed ingredients, but definitely not for from-scratch bakers. Sorry.

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Claudia

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Reviewed: Feb. 14, 2006

Excellent cake! It took ALOT longer (about 35 minutes longer) to cook than indicated, and the edges turned out burnt, so next time I will probably make 2 bundts with this recipe. Also, instead of making the glaze, I zig-zagged ready-made frosting over the entire cake (using a zip-loc with a hole cut in the corner) and sprinkled it with more mini chocolate chips and chocolate curls before the frosting hardened. AWESOME! Thanks for the recipe! :D

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