Reviewed: Mar. 17, 2013

I followed several of the suggestions in other reviews. I used 3/4 flour and 1/4 cocoa powder, added more spices and used chocolate chips instead of shaved chocolate. I also had to bake the cake 15 minutes longer than suggested but the outcome was quite tasty.

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Reviewer:

Happy Veggie

Cooking Level: Professional

Home Town: Bothell, Washington, USA

Reviewed: Feb. 27, 2011

Absolutely loved this cake, as others said I used allspice but didnt have pumpkin spice so I used cloves as well. Turned out moist and went over really well with the fam. I had buttercream frosting and it tasted delicious!

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Reviewer:

shellybeans

Cooking Level: Intermediate

Reviewed: Apr. 28, 2010

you just need to add cocoa powder to make this truly a chocolate spice cake, can add chocolate chips or my favourite white chocolate chips to this recipe, I have also added craisins to add a twist to it.

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3 users found this review helpful

Reviewer:

Mystified Mama

Reviewed: Mar. 18, 2010

I loved this! I added 1 tsp allspice and mixed essence (I usually add extra spice to my baking) and the flavors were amazing! Thanks

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3 users found this review helpful

Reviewer:

MHARBAJAN

Cooking Level: Intermediate

Reviewed: Mar. 13, 2010

I doubled the recipe and made two, 8-inch square cakes. I used 2.5 oz. chocolate (because that's all I had) for the double recipe, but I melted it first to help incorporate it into the batter. I thought the cake was the perfect balance between chocolate and spice. It doesn't need any frosting; it makes a good snack cake just the way it is.

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Reviewer:

Marilyn

Reviewed: Mar. 13, 2010

I love this recipe! I made it for my family and they all love it! Instead of using the cloves i used allspice and pumpkin spice! It was amazing. :) Definitely a repeat.

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Reviewer:

AmandaDom

Reviewed: Jul. 26, 2008

I loved this recipe. Usually when I bake with butter I can't achieve anything as moist as this. And the hint of chocolate from the chocolate shavings was a nice added touch to the flavor. I baked it in an 8-inch square glass pan so it needed 30 minutes instead of 20, but that was the only change I made. I would definitely make this again. Delicious and easy.

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6 users found this review helpful

Reviewer:

goldybakes

Reviewed: Apr. 2, 2008

this cake shouldn't be called chocolate or spice cake. it was moist but anything with eggs and butter usually is. i dressed it up with a cream cheese (hint of orange) frosting and was good but i wouldnt make it again. i'd make a real chocolate cake (oe spice) for that fact. i also added 3 tb. of cocoa powder but it still wasn't chocolatey enough.

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5 users found this review helpful