Reviewed: Sep. 23, 2009

Made this cake yesterday and it was extremely moist and delicious. I had to use "special dark cocoa" but it was a huge success at my boyfriend's office. Everyone wants the recipe!! Fantastic recipe, Beth.

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Lace

Cooking Level: Expert

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Reviewed: Sep. 17, 2009

Very easy cake and good, easy to frost. Its gunna be a family favorite. :)

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bakeralaina

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Aug. 8, 2009

I made this cake for my daughter's birthday. She loved it and one of her friend's loved it so much, her mum called me for the recipe to serve at her daughter's party.

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Stephanie

Cooking Level: Expert

Living In: Twickenham, Middlesex, England, U.K.

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Reviewed: Mar. 21, 2009

This recipe made a moist, delicious cake. I used 1 cup of milk and 1 and 3/4 tablespoon of cream of tartar in place of the buttermilk because I didn't have any and it still turned out fantastic!

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Mugglemama

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Reviewed: Feb. 27, 2009

This was okay, not the best though. I didn't have buttermilk on hand, I put sweetened condensed milk in place of it. This was a very moist cake and everyone that tried it loved it and are still talking about it! Next time I will try it with the buttermilk and see how it is!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 5, 2009

Great:)

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Pop-And-Chips

Cooking Level: Intermediate

Living In: Caronport, Saskatchewan, Canada

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Reviewed: Jan. 11, 2009

This is the best chocolate cake I have ever made. Very moist, easy to make- and so tasty. Thanks for sharing this one.

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Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

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Reviewed: Dec. 12, 2008

Very moist and spongey - and not too sweet, even though there's 2 cups of sugar in it! I used regular milk, canola oil, and regular cocoa powder bc that's what I had in my cupboard and it was still good. It took 35 min. to bake though. I set the timer for 20 min, then checked it every 5 min until the toothpick came out clean.

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jengat23

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Reviewed: Nov. 22, 2008

This a very simple, yet good cake. I made this for my son's birthday this year, and everyone thought it was a store bought cake. And although I'm good at baking many things, birthday cakes are not my forte. This one helped me prove myself wrong :)

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Sep. 28, 2008

This is a great recipe. I loved that the ingredients were all things that I had on hand already. Also the fact that it bakes in 15 minutes is amazing. It's big enough to feed a large crowd and cools off quickly for frosting. I made frosting following a recipe my mom had. Here it is: Put 10 oz. milk chocolate in food processor. Heat 1/2 cup of whipping cream, a pinch of salt and 1 Tablespoon of corn syrup to a simmer. Pour over chocolate and process. Add in 1/2 cup powdered sugar and process. Slowly add in 8 tablespoons of cold butter. Process until smooth. We didn't have milk chocolate so we used regular chocolate chips and it turned out great. This cake was wonderful with that frosting. I made it for my niece's 11 birthday party and adults and kids all loved it.

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SYNEVA B

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Reviewed: Aug. 14, 2008

This is an exellent cake. It is very most and just a tad gooey. it is the perfect combination of ingredients and is great with any icing or frosting, especially peanut butter or cream cheese frosting

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Cody

Cooking Level: Expert

Home Town: Hermitage, Arkansas, USA

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Reviewed: Jul. 21, 2008

I made this cake in a 9x13 inch pan and it turned out very well, even though I had to bake it for almost 40 minutes. I liked the flavor but the texture was a little less moist than I would have preferred. This may of course be because I did not use the correct pan size. I will try it again with the correct pan in the future. It was a breeze to make for a "made from scratch" recipe. Thanks for sharing!

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LACMOORE

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Jul. 3, 2008

My family loves this cake, it is their favorite. I've had this recipe for years but the one I have you add 1 tsp. of ground cinnamon to the cake batter and frosting. Gives it a great flavor. I also frost or glaze the cake when just removed from the oven, it makes it heavy and moist. Same recipe for the frosting as mentioned before. 1 box Powered sugar, 1 stick of margarine,6 Tablespoon milk, 4 Tablespoon Cocoa, 1 tsp.cinnamon and 1 tsp. vanilla Melt and mix well margarine,coco,milk and cinnamon in sauce pan, remove from heat once margarine is melted and add vanilla and powered sugar spread on cake while hot. One cup of chopped nuts may be added to frosting if desired.

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Noel

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Reviewed: Jul. 3, 2008

This is by far the best chocolate cake recipe I've ever made. I used milk because I didn't have any buttermilk and put the glaze on top as suggested. It's so moist and amazing. I will make this recipe often. ;)

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Heather

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Reviewed: Apr. 18, 2008

I made this as a birthday cake for my girlfriend. Turned out brilliant first time and made me popular. It's very rich and moist. I used a small deep round tin, and baked for around an hour an a half. Finished it off with melted chocolate and white Malteasers. Cooked it on the Sunday, still fresh through Thursday. I cannot say the same for the bought cake she also had. Very impressed with this recipe.

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David

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Reviewed: Feb. 14, 2008

This cake tastes great, and isn't hard to make. I added chocolate chips, just because I'm a chocoholic! BUT- if you are making this cake in a jelly roll pan, do not, I repeat, DO NOT double the recipe like some of the reviewers did. (unless you want 2 cakes!)Apparently they have a deeper pan. I doubled the recipe and it filled my jelly roll pan to the brim! So then I had to pour 1/2 the batter into another pan. Good thing I had another pan!

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cheriturn

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Reviewed: Dec. 20, 2007

I make choco, cake cakes all the time, they all come out great. This cake wal dry and chalky. I'm sure some find it fine. Perhaps If Had glaxed it and used toothpicks as suggested, it would have fine. I'm very sorry for such a sad review. It did have a wonerful flavor.

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Kay

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Reviewed: Dec. 18, 2007

Very good basic chocolate cake. I made the recipe as is and made 2 9" round pans. They came out the perfect size for a layer cake.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 11, 2007

I love this recipe!!! I did change it a little, adding some choc chips to the cocoa mixture as another reviewer suggested. I also replaced 1 quarter of a cup of the white sugar with brown sugar. It was delicious! I used buttercream frosting. I also love how big this cake is without having to use too many eggs or other, expensive ingredients. It was easy and cheap to double this recipe and make a HUGE cake for my daughters birthday party. I highly recommend it!

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maloney

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Reviewed: Nov. 6, 2007

EXCELLENT! Yummy, moist chocolate cake! I highly suggest using FRICIA's glaze topping in reviews. I halfed the recipe and used a 9" square dish, also didn't have buttermilk on hand, but milk seemed to work just fine. The family loved it, I will be making this again!

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Jennifer

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