Reviewed: Feb. 13, 2009

I've made this cake for almost 20 years, it's great. I double the chocolate and the spices, grate my apples finely. It cooks well in a standard pan and any fine fudge frosting makes it absolutely decadent!

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1 user found this review helpful

Reviewer:

annee

Reviewed: Jan. 30, 2009

It was very good and moist. I was wondering if the spices would go well with the cocoa and apple combo, but they just gave it a deeper, richer flavour. The only change I made was to chop the apples instead of grating them, because we prefer a harder texture. Thank you, we'll make it again!

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2 users found this review helpful

Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Apr. 19, 2008

My grandmother has made this cocoa apple cake for years and years now and it's delicious! She got her recipe off the back of a bag a sugar. The only difference is that her recipe calls for 2 and 1/2 c flour and she finely dices the apple instead of grating it. It's wonderful and will always remind me of her. For some reason, nobody else in the family can make it quite as good as she can -must be that grandmotherly touch! We also freeze it and sometimes just cut a slice off straight from the freezer and eat it ... mmmmmm... this recipe is worth trying -it'll always be one of my treasures!

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22 users found this review helpful

Reviewer:

6MOUTHS

Cooking Level: Intermediate

Reviewed: Feb. 29, 2008

Any doubt this is the best cake? I won third place at the county fair with this cake on my very first try back in 1987...and first the next year.

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8 users found this review helpful

Reviewer:

RacingGrrl

Reviewed: Nov. 16, 2007

This was Ok. I followed the recipe and thought it was a little bland. I used jonathan apples and it might have been better with granny smith. I would also add more chocolate chips.

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2 users found this review helpful

Reviewer:

kellyd

Home Town: Kansas City, Missouri, USA

Reviewed: Nov. 9, 2007

This cake was ok. The taste was very good and it was very moist, but it didn't seem to hold together very well. I pretty much ended up with a plate of crumbs. Good tasting crumbs, but still crumbs.

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3 users found this review helpful

Reviewer:

LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

Reviewed: Sep. 24, 2007

This was very moist and very good. I used an egg substitute and rice milk to make the recipe vegan. It still turned out wonderful.

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2 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 11, 2007

Great recipe, a keeper for sure. I have made it a couple of times now and it hardly lasts long enough for me to get a piece. The only thing i did differently the second time was add a tablespoon more of cocoa. Excellent!

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1 user found this review helpful

Reviewer:

depphunk

Reviewed: Nov. 3, 2006

Very moist and delicious. My husband ate the whole thing.

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3 users found this review helpful

Reviewer:

Marcia P.

Cooking Level: Intermediate

Home Town: Saratoga Springs, New York, USA

Reviewed: Dec. 30, 2005

This recipe is definitely a keeper. Instead of half a cup of water I used a quarter cup of water and a quarter cup of rum. I also eliminated the allspice and doubled the cinnamon. I will definitely make this part of my holiday baking.

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15 users found this review helpful