Reviewed: Apr. 17, 2012

This cake is a little too moist..almost like a pudding. Has anyone baked it using less water? The taste is wonderful.

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Reviewer:

inthekitchen

Reviewed: Sep. 5, 2011

Great for the chocolate lover! I flip it on a cookie sheet, then clean the pan and put it back in.

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Reviewer:

carrielsal

Reviewed: Jan. 28, 2011

I loved this recipe, and when I brought it to my inlaws, They all loved it too! Was no real leftovers by the end! My dad can't eat chocolate anymore, so I suggested a french vanilla cake with butterscotch or peanut butter chips instead, we will see how that goes!!

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Reviewer:

bobbie

Cooking Level: Beginning

Home Town: Thunder Bay, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 31, 2009

This was an absolutely wonderful. Will definitely make again. Taste better the second day after being in the fridge all night.

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Reviewer:

mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

Reviewed: Dec. 24, 2009

Tried making it with brownie mix instead of a cake, since another reviewer thought it needed a 'heartier' cake. I thought it was great, but too sweet for my family. I used sweetened flaked coconut, and reduced the brown sugar to about 3/4 cup. Next time, I'll reduce even more. I used a silicone liner in the cake pan and had no sticking problems. The topping seems easily adjustable, though!

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Reviewer:

Just Joyce

Reviewed: Nov. 16, 2009

This was amazing the first day, especially when still a little bit warm. I buttered the pan really well but some of the chocolatey topping still stuck to the pan when I turned it out: I'll really layer it on in the future. The pan size was perfect, I had no mess in the oven. It is still good once the topping fully cools, the firm top kind of mooshes the cake when eating but the taste more than makes up for that. I will not use the boxed cake mix prepared as directed in the future, however: I thought that texture was too "wimpy" for the rich, heavy chocolate topping. "Chocolate Candy Bar Cake" on this site provides an amazing doctored-up cake mix recipe with pudding mix and milk which I will put on top if I don't feel like going scratch. This recipe comes together quickly and made a great birthday cake for my mom and I: thanks very much for sharing :)

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Reviewer:

M. Stoffel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Nov. 8, 2009

This cake is delicious. As others, I thought it might have too much water, but no, it was just right. It is so moist and rich. I had to have a bite right out of the oven. I am looking forward to tasting it when it cools.

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Reviewer:

CGG

Cooking Level: Expert

Reviewed: Jun. 15, 2009

I have been looking for a cake recipe similar to this that my mother always made for my birthday. This was a suggested recipe and I made it without coconut and chocolate chips, first in a 9 x 13 pan, then in a bundt pan. It was wonderful. I prefer the bundt pan method and the only change I need to make is maybe just a few less marshmallows and water, as this puffed so well it overflowed into the middle hole and onto my oven floor. WONDERFUL flavor, very moist. Kept in refrigerator (covered) very well.

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Reviewer:

Sweetpea

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Lakeland, Florida, USA

Reviewed: Jan. 18, 2009

WOW! What a great tasting, easy recipe. We didn't flip it over though, so I can't comment on that. This recipe is definitely a keeper! OHHH - I used a butter pecan cake mix instead of a chocolate one. I think the chocolate would have been too much!

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Reviewer:

MJ & O

Reviewed: Sep. 23, 2007

Oh MY!!! This is just great....Will definetly keep this one! If you love chocolate, you will love it. I used a devils food cake instead of German Chocolate.

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