Reviewed: Jan. 1, 2004

This is the best bundt cake in the world. My husband won't eat any other dessert since I started making this! AWESOME!

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Reviewed: Dec. 31, 2003

Very good. Easy to make. The hubby says leave out the chocolate chips. Made several times in the last few months. We didn't care for the glaze and used frosting the second time. I also had trouble with the cooking time but my oven is funny so I have trouble with cooking times for everything.

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TVLAND

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2003

Great!! I added whisky instead of water, baked for about 65 minutes and refrigerated over night as suggested by some. I would suggest using mini chocolate chips for the cake. Everybody loved it & it was a super duper hit!! Thanks for sharing the recipe.

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shayward

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Reviewed: Dec. 28, 2003

When I made this cake, I followed the directions exactly. Unfortunately, it overflowed from my bundt pan and I ended up with a bit of a mess. Even so, I cut away the overflow when the cake had cooled, and found what remained moist, rich, and delicious. Guests raved, comparing it to a truffle. I was sure to cut it into thin slices so that no one would be overwhelmed with the dessert. I think it might be good served warm with a bit of whipped cream or ice cream, though I did not do that for my guests. Raves aside, it is almost *too* rich and *too* moist for my tastes.

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essdee

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Reviewed: Dec. 26, 2003

This recipie has been around quite a long time with slightly different variations. I suggest adding some toasted almonds or walnuts. Another nice touch is to add a couple of tbsp. of almond extract and/or flavoured liquor such as Tia Maria to the wet ingredients as well as a touch to the chocolate glaze. Many commented that the cake was indeed dense and rich. A cup of chocolate chips is quite enough is more than enough.

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Chris in Montreal

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 25, 2003

This cake wasn't just pretty, it was also super moist, decadent and ultra rich. I'll be making this one again.

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AIMEELH

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Reviewed: Dec. 23, 2003

Eh, to me this was just an average, regular chocolate cake. It is a little denser than regular cakes & the chips are a nice addition, but it's nothing to write home about. If you need just a plain chocolate cake, this is a good recipe, but if you need something special, keep looking. In all likelihood, I won't be making this again.

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LANREICH

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Reviewed: Dec. 21, 2003

Holy cow, this cake is rich! Too sweet for my wife but I loved it!

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JSNH7

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Reviewed: Dec. 18, 2003

i hope it tastes better than it looks.

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CULINARYARTSRULES

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Reviewed: Dec. 15, 2003

Absolutely delicious! Perfectly moist and just enough chocolate.

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BRCHTA215

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Reviewed: Dec. 13, 2003

This is one FANTASTIC recipe! I made this yesterday for a friend's dinner party and it was a huge hit. I took the advice of previous reviewers and cooked it for one hour. After one look at that horrendous nutritional table (not for the faint hearted) I used low fat milk and sour cream in an attempt to reduce the fat content. I filled the centre of the bundt with whole strawberries, then drizzled the glaze over both the cake and the strawberries. I served it with vanilla ice-cream, and it was heaven! I chilled it in the fridge for a few hours, which resulted in a sort of dense, but fudgey cake. Onto the treadmill for me today!

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MEL_JADE

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Reviewed: Dec. 13, 2003

Very Moist!

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ANGEL30

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Reviewed: Dec. 12, 2003

OK PEOPLE!!! My God, this cake is wonderful! Thank you Jackie for sharing this recipe with us. I wanted to make a birthday cake that would satisfy a major chocolate connoisseur, and boy, did this cake get rave reviews. It is perfectly moist and one of the best parts is finding the chocolate chips still softened into smaller morsels inside. What more can one ask for but more chocolate on chocolate? Wait...there is more! This cake is best refridgerated as it hardens the chocolate coating it gets from the chocolate icing. Also, make sure to use gourmet dark chocolate chips, there is a difference. Lastly, for variation also try adding Heath Butter Toffee Chips, coffee, or mint tea to the recipe. This cake is so good, heck, I'm making one for my own birthday. Thanks again Jackie!

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AUSTIN_TEXAS_USA

Home Town: Austin, Texas, USA

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Reviewed: Dec. 2, 2003

This recipe was excellent! The cake was really moist and overall good.

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MIKKI30

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buena Park, California, USA

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Reviewed: Nov. 28, 2003

This cake was incredible. I was afraid my bundt pan was too small; however, so I baked this cake in a 9-x-13 pan for about 35-40 minutes with excellent results. Also, I frosted cake with "Cool Whipped Frosting" from shirley on this site instead of the glaze. Stored in fridge; easy to transport; it was fabulous. I used Devils Food Flavor pudding. You could pour glaze on, allow to dry, and then top with Cool Whipped Frosting and I bet that would be phenomenal. Next time I will use mini chocolate chips instead of regular sized ones.

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CHEEREEO

Cooking Level: Expert

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Reviewed: Nov. 26, 2003

Excellent cake, very moist. Needs more baking than recipe suggests: I needed 1 hour in a convection oven (conventional should be 1.5 hours). Also, I would prefer a sweeter taste, so I will replace water with sweetened condensed milk the next time.

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TasteSpecialist

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Reviewed: Nov. 22, 2003

Fantastic Cake!! Made for party but afraid was too soft and that I'd messed up. Took to school the next day to share with office and raves began. Someone even requested another cake for our Thanksgiving luncheon the next day. Will cook a little bit longer but change nothing else. Yummy!!!!

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Cooknmiller

Cooking Level: Intermediate

Home Town: Melissa, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 7, 2003

I have NEVER been a cake eater, but this cake is heavenly,and so easy to make. I made it with Raspberry Chocolate Chips, but I'm sure Peanut Butter Chips would work wonderful also. The sky is the limit with working with this cake. I used Cool Whip for the topping which I sprinkeled some Toffee Coffee granuals (from Tastefully Simple)over. I had so many raves, and the only bad thing about this cake is....I can't keep my fingers off it!!! Yum!!!

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JONI K.

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Nov. 6, 2003

This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted 1/2 cup Kahlua for the water, and used a BC Chocolate Fudge cake mix instead of Devil's Food. As most reviewers discovered, it takes about an hour to bake and as a matter of fact, I think mine took longer. I made a Chocolate Kahlua Glaze instead of the one in the recipe.

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