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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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 29, 2009

The filling for this recipe is absolutely delicious and I will use it again. Other then that I did not follow the recipe. I used a very moist chocolate cake and found that it did not need any extra icing. The filling is so good there is nothing else really needed. Besides a tall glass of milk or coffee! :)

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17 users found this review helpful

Reviewer:

Cheri

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

Reviewed: Jan. 29, 2010

Excellent cake and filling but did use a chocolate glaze in place of icing. My better half loved it!

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1 user found this review helpful

Reviewer:

PETSY

Reviewed: Jun. 16, 2000

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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25 users found this review helpful

Reviewer:

IVEYCOTTAGE

Reviewed: Sep. 9, 2002

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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33 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

Reviewed: Feb. 8, 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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60 users found this review helpful

Reviewer:

PLANETIA

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

Reviewed: Jan. 15, 2010

It's true, it's true! It's just like an almond joy. Major yummy-ness for a cake filling. We had the filling with yellow cake - my daughter's birthday request - and a chocolate buttercream frosting. Deelish!

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1 user found this review helpful

Reviewer:

Loricakes

Reviewed: Jan. 24, 2010

cake was super tasty. I did follow another persons advice and skip the frosting to go with her recipe...9-10 oz of chocolate chips, 2 tbsp. water, and 1/2 cup of evaporated milk. I made it a 4 layer cake as specified in the recipe, however, once the cake sits for a bit, the filling gets a bit hard and is tough to cut through. Everything about the way it tastes is awesome only next time, I will just make it a two layer cake with one thick layer of filling for a bit more stability in the cake.

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1 user found this review helpful