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Reviewed: Apr. 30, 2008

Sinfully delicious and show stopping masterpiece! However, I didn't use this frosting because, truthfully, it just didn't appear appetizing to me. I made the cake in 8-inch layers for a nice, tall cake. The filling is to die for, and is reminiscent of an Almond Joy candy bar. I poured a glaze over the top of 4 T. butter melted with 5 ozs. of semi-sweet chocolate, allowing it to run down the sides of the cake. Finally, I topped the cake with toasted, chopped almonds. Hubby was in his glory, and said this was worthy of more than 5 stars, the perfect combination of chocolate, gooey and crunchy. I agree!

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7 users found this review helpful

Reviewer:

naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Oct. 25, 2007

This cake totally blew me away. I made it for a 3-person birthday party and it was gone within 2 days. Impossibly awesome.

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1 user found this review helpful

Reviewer:

Oriana

	Cooking Level: Expert Living In: Montreal, Quebec, Canada
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Reviewed: Mar. 29, 2005

This cake was a hit at my house. Everyone loved it and I had to send some home with everyone. I did however agree with everyone else that the frosting recipe was not correct. I used one of my own frostings and it turned out to be great. I will definitly make this again. It is for sure a candy bar cake!

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1 user found this review helpful

Reviewer:

RachelRoy


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Reviewed: Feb. 9, 2004

Wow! This is a great recipe! I agree with other reviewers, that there is a mistake in the frosting recipe section- I didn't try it, but just reading it you can see there is something missing. I decided that I wanted a candy-bar type coating on this cake, so I made a ganache from 1/2 cup evaporated milk, 9 oz. chocolate chips and approximately 2 tb. water. This gave me a pourable consistency and I spread a thin layer over the cake. It had a dark glossy finish just like a candy bar, but wasn't too sweet. Fantastic!!!! This is a keeper!

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3 users found this review helpful

Reviewer:

PLANETIA


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Reviewed: Sep. 11, 2003

I don't use cake mixes, so I substituted Black Chocolate Cake (with some modifications) submitted to this site by Jeanie. The coconut filling is great. But for the chocolate frosting, I wanted semi-sweet rather than milk chocolate. For this reason I heated 1/2c evap milk, 1 cup sugar, 1t vanilla, 1 stick margarine, and 12ounces semi-sweet chocolate chips. What a great cake! Thanks Leslie! A Chocoholics dream!

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10 users found this review helpful

Reviewer:

MAGGIE MCGUIRE


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Reviewed: Jul. 3, 2003

Everybody loves this cake! When I make it though, I use coffee instead of water in the cake mix. I do this on all my chocolate cakes, it makes them more moist, and helps smooth the chocolate taste.

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2 users found this review helpful

Reviewer:

IVEYCOTTAGE


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Reviewed: Oct. 15, 2002

The taste was great! I had problems with the consistance of the frosting. Not sure if it was me or the recipe.

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1 user found this review helpful

Reviewer:

Karen

	Cooking Level: Expert Home Town: Spring Green, Wisconsin, USA Living In: Dayton, Tennessee, USA
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Reviewed: Aug. 29, 2002

The filling was very good, but I think the frosting was missing an ingredient. It came out very dry and crumbly. I added a stick of margarine to make it spreadable. If I make it again, I will use a chocolate glaze instead of the frosting.

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1 user found this review helpful

Reviewer:

SUZZANNA


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