Reviewed: Dec. 6, 2010

This cake is amazing! Super moist. I am not a very good baker, however I am happy to say this recipe turned out great. I put the baked cakes into the freezer for 1/2 hour before frosting them -- it made frosting a bit easier.

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29 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 24, 2010

Good cake! We enjoyed it very much. It was a bit too sweet for our taste though. This time I made it according to the recipe with one exception I had to substitute vanilla extract for rum (did't realize I was out of vanilla), but it ended up being very tasty. Next time when I make this cake I will slice it on 4 layers and add frosting in between 2 layers of cream cheese frosting. Also will add less sugar.

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15 users found this review helpful

Reviewer:

margaritka

Reviewed: Dec. 6, 2010

Make this superior chocolate cake, and you'll never use another recipe. You'll even stop buying cake mixes -- it's that good! A Holiday must!

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15 users found this review helpful

Reviewer:

Lonnie

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Jan. 16, 2011

This cake is SO good! I have made this cake twice and it was amazing both times! On the second cake I made a raspberry filling that complimented this cake so well! This is definitely my go to chocolate cake from now on!

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11 users found this review helpful

Reviewer:

Sam111

Reviewed: Dec. 7, 2010

What earned this cake 5 stars was the icing. I am not an icing fan, but the delicate blend of sour cream/butter was wonderful. I made the recipe with only one substitution; I used milk (1%) instead of water in the batter. These made 20 cupcakes that peaked nicely, and the frosting was just enough to liberally frost all 20! I will definitely make the icing again. The cake I might play with the "fat" part, as I am not partial to oil in my cakes. (Still VERY good as is!)

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11 users found this review helpful

Reviewer:

kristineosmun

Reviewed: Dec. 6, 2010

Perfect as is!

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10 users found this review helpful

Reviewer:

Stephanie

Reviewed: Feb. 18, 2011

I am a competent cook and I followed this recipe to the T, but it did not come out well at all. The cake crumbled to bits long before I could even attempt to frost it. I think the problem is that the recipe only calls for one egg, which just isn't enough to bind the batter together properly. I won't make this again.

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9 users found this review helpful

Reviewer:

CharlotteCarpenter

Cooking Level: Intermediate

Reviewed: Dec. 6, 2010

i looks excelent

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9 users found this review helpful

Reviewer:

pablito

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 21, 2011

One of the best chocolate cakes I've ever made. Super moist and the our cream in the icing cut the sweetness a bit and made it scrumptious!! Easy recipe and quite forgiving for novice bakers.

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8 users found this review helpful

Reviewer:

ltokarchuk

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Feb. 2, 2011

Oh wow, this is absolutely decadent! Wonderfully soft and moist, almost like devil's food cake. I made these into cupcakes (only baked for about 15 min) and the icing is almost too thick for such a delicate crumb. I think it would be hard to ice an actual cake but it was ok for cupcakes. 100x better then a mix and not hard to make at all! Loved it!!

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8 users found this review helpful