Reviewed: Feb. 19, 2005

This cake is definitely for the chocolate lovers. My family loved it. I wasn't quite as impressed as they were. I thought the texture was too fudgy. It took a good 75-80 minutes for this cake to bake and it wasn't overdone. I made two small "taster cakes" for my granddaughter and her friend (using mini bundt pans), if I had used the full amount of batter in my bundt pan, it would have overflowed. The glaze was delicious and I will use it again on other cakes. It was a good cake, just not the type that is my favorite.

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 18, 2005

OK, I'm not willing to eat raw cake to get a "fudgy" texture. This one took 75 minutes to cook thoroughly. That said, the cake was incredibly light and moist. The chocolate chips sank to the bottom, so perhaps next time I'll try sprinkling them on top of the batter before it's baked. Easy recipe; good flavor.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2005

The folks I brought this cake too talked about it for days and asked for again the next weekend! Very moist!

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LOVETHECOLD

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Reviewed: Jan. 31, 2005

Really easy recipe. I used the butter flavor chocolate cake mix because it was on sale and it was delicious. Even without the glaze this is a simple and moist cake. Cook for the full time indicated and add a couple of tablespoons flour for high-altitudes. I floured my bundt pant with hot chocolate so it would not look like flour on the outside of the cake.

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ECS

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Reviewed: Jan. 28, 2005

I was really excited to try this recipe. I decided that I would try it for New Year's. When I made it it overflowed over the sides, and when I took it out it was a mess. Get an extra large bundt pan, or maybe split it up into two pans. It seems like it would be so good, but I'm not willing to mess up my oven trying.

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TOMMYGRRL723

Cooking Level: Intermediate

Living In: Belton, Missouri, USA

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Reviewed: Dec. 29, 2004

Heed my warning: only cook this in a bundt pan and not in traditional round cake pans....I thought I could make this in round pans, and it was a HUGE mistake. That was lesson 1. Lesson 2: use a huge bundt pan. I used what I had, and who knows if it was 10 cups or not. But the cake was falling over the middle when it was baking, and then when I pulled it out, it shrank down so much, I couldn't believe it. Also, the recipe doesn't say on what SPEED to mix at for 4 minutes, so I did it at medium. I left out the chocolate chips and sprinkled w/ pwd. sugar at the end. With all these things being said, it was quite tasty and very very moist. My sister in law said she was going to call me the "new martha stewart" after tasting this. Try it, it really is good.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Dec. 24, 2004

SO MANY GREAT REVIEWS! I REALLY HAD A FLOP ON MY HANDS! The cake did not bake in 55 minutes! It did not come out of the pan, it is just a pile of goo! I am a chocoholic and this is too much for my taste! There are quite a few of the same recipes on this site...a couple of them have less chocolate chips... i will try that.One of the other recipes also has you bake the cake for 60 minutes...IT IS A MYSTERY.....

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JUDY MALLORY

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Reviewed: Dec. 14, 2004

Soooooooooooooooooooooooooooo yummy! The only thing I would do differently next time is to use MINI chocolate chips in the batter. My guests devoured it! My mother-in-law kept commenting on the delicious glaze. Perhaps next time I'll omit the chocolate chips from the batter and just cover the cake in the glaze, instead. Definitely a keeper!

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GINAGINA

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Reviewed: Nov. 25, 2004

Good cake! A little hard to check for doneness because of choc.chips but worth it. Dusted with powdered sugar instead of glaze. I thought glaze would be too sweet. Got many complients!

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SWINN

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Oct. 17, 2004

Less Chips was the way to avoid too much gloop but it is and will be a family favorite from now on. An Amazing CAKE!

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MSFOZZ

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Reviewed: Aug. 10, 2004

This is a really good chocolate cake. I checked mine after 40 minutes and the toothpick wasn't clean, checked it at 50 minutes and the toothpicks still didn't come out clean. At 55 minutes (still not clean) I decided that the chocolate chips must be preventing the toothpicks from ever coming out clean. I took the cake out of the oven anyway, it was pretty moist and I was sure it wasn't done, but the next day it was perfect. It is a very moist cake and worth all the worrying.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Jul. 2, 2004

Excellent recipe. I used bakers chocolate chunks instead of the chips but it was devoured within a half an hour from the first cut.

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Jennie

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Reviewed: May 26, 2004

A good moist chocolate cake. However, i would prefer if it were a little more moist and crumbly - i thought it was a little bit rubbery in consistency. A garnish of chopped strawberries that have been marinated in sugar added on top makes a nice decorative touch.

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JENSHEHUA

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Reviewed: May 17, 2004

Definitely the best chocolate cake! But, it comes out a little too moist. I cut down on the chocolate chips and baked it about 15 mins. longer. Also, I don't use the glaze, just sprinkled a little powdered sugar on top! Delicious!

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MICHELEMACK

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Reviewed: Apr. 28, 2004

I'm NOT a chocolate cake fan. But I loved this one! I tested it today to see if it would be good to make for a baby shower I'm in charge of this weekend. It will definitely be a part of the menu now! Having been warned about too much batter, I set aside enough to make 4 cupcakes, and it was perfect- no dripping over the edge. It baked for about 50 minutes, only because I turned the oven to 325 at about 30 minutes. It came out beautifully- I used the Pam spray with flour and it was perfect, very easy to get out. I did wait about 25 minutes before taking it out, though. Thanks for the great recipe!

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4kidsmomma

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Apr. 17, 2004

WOW! I followed the recipe exactly and was not disappointed. This was very easy to make and the result was nothing less than gourmet. This is the best cake I've made. My family couldn't get enough of it!!!

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SHLYNDA

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Reviewed: Apr. 13, 2004

I made this cake for my friend's birthday. Everyone wanted the recipe. It was so easy...I didn't want to share. It is the best chocolate cake ever!

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CookieMonster

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Reviewed: Apr. 10, 2004

Heavenly! A great way to turn a simple cake mix into a rich, chocolate cake you would find at a bakery. Easy and delicious!

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JHAFEN

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Reviewed: Apr. 6, 2004

Ok, well first off let me say I used a 9x13 pan. I cooked it 45 minutes until a toothpick was clean. I cooled it and then went to put it onto a wire rack and the whole cake fell apart into this gooey mess. What a disaster. It tastes pretty good, but boy did it make a mess!!

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