Reviewed: Apr. 20, 2013

First time I ever commented on any recipe I tried from this website. Thought I should do this today.Tried this recipe for my son's b'day yesterday and got rave reviews and the cake was gone in seconds. few people wanted TO GO but it was gone. I cut the recipe to fit a round pan and cut down all the ingredients to half and it came out perfect...trying it in 9x13 pan today. Thanks again for the great recipe!

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Jay

Reviewed: Mar. 3, 2013

dlish

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bellagirl123

Reviewed: Feb. 19, 2013

This is basically the same cake that I knew as the Xtra Special Celebration Cake from the A to Z children's cookbook by Gold Medal flour. Only change is 1/2 c. cocoa, and mixing the dry and wet ingredients separately, then combining them at the end. Absolutely my favorite cake recipe!

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Janet

Reviewed: Jan. 21, 2013

use one cup of sugar for a low sugar and use apple cider vinegar instead of white vinegar and coffee instead of water

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arasaxton

Home Town: Chino, California, USA

Reviewed: Jan. 8, 2013

Yum. I mixed first in a large bowl and transfered batter into 5 small loaf pans. Baking time was right on. I added 2Tbsp of vinegar. I also added about half a cup of chocolate chips and increased cocoa to 1 full cup. All changes were made based off of other reviews. I frosted with Creamy Chocolate Frosting from this sight and my mother-in-law didn't believe that I had made it. Kids liked it too. Thanks

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Mrs.Ruiz

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Castaic, California, USA

Reviewed: Nov. 2, 2012

This is very moist and simple to make. I didn't mix it in the cake pan (to avoid scraping up my cake pan or getting undisolved lumps), and it turned out fine. It has a nice rich taste (I added a tad more cocoa and a tad less sugar for a richer chocolatey taste.) FYI: The vinegar reacts with the baking soda and makes the batter bubbly. If this doesn't happen, your baking soda is probably old and the cake won't get fluffy and won't stay moist.

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jessybaker76

Cooking Level: Intermediate

Reviewed: Sep. 14, 2012

I just baked this cake, I have been baking vegan cakes from scratch for years although I did tweak this one a bit...I used coconut oil instead of vegetable oil-but way less than the recipe called for, I also added two thirds of a cup of unsweetened applesauce, I used dark brown sugar because I was short on white and I added more cocoa, a little over a cup in total and topped it off with the chocolate glaze for a bundt cake, also found on this site. Again tweaking that recipe and substituting coconut oil and coconut milk in place of milk and butter to make the recipe vegan also I had to add a little salt to combat the over sweetness of the confectioner's sugar in the glaze...everything came out okay, I will keep working with this recipe to get it just "so" for my tastes but it's worth working on it...to make this good recipe a little better.

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luvlee

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 26, 2012

I LOVED that I found this recipe... we called it something different... The only thing I would change is in the directions. I use a metal strainer and put all the dry ingredients in, and tap it into the cake pan... make three wells in the dry ingredients for the wet ingredients (except the water) then add the water. When mixing make sure to scrape the corners of the pan... I did up the coco in this recipe.. we usually just eat it with no frosting. Our company and kids LOVE it

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kidisfun

Reviewed: Aug. 25, 2012

It was okay. It was very chocolaty but not very moist. Wont be making it again

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TaniaR

Reviewed: Aug. 19, 2012

You have not any idea how long I have been looking for this recipe. My grandmother use to make it and she called it a Wacky Cake. Thank you for ending my search. I know how wonderful, moist this cake is and it can easily be made into a cake for diabetics.

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