Reviewed: Nov. 11, 2009

This cake is amazing. It is so chocolatey and moist. I put chocolate mousse in between the layers and used chocolate buttercream frosting. I'll be making it many more times!

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PATTIC

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Reviewed: Oct. 11, 2009

This is an impressively moist chocolate cake with a deep dark color! It baked beautifully at altitude with the standard high altitude adjustments (less baking powder and baking soda depending on how high you live, slightly less oil and sugar) even though the very thin batter had me unnecessarily worried. I will make this again.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Oct. 6, 2009

Yummy! This is the first time that I made a chocolate cake from scratch successfully. Very easy and yummy recipe. I did use hot coffee instead of water because it brings out the chocolate flavor more. I also used Rich Chocolate Frosting (found on AR) instead of the frosting in the recipe. Then I spread some Red Raspberry preserves on top. Very good cake.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 4, 2009

I have made this cake for many years. It has NEVER failed me (first time I saw the recipe it was in a magazine). I was nervous when I saw how thin the batter was the first time, but it always comes out perfect. Chocolaty and moist and sooooo yummy. I have always frosted it with the frosting recipe it came with, my 4 sons all love this cake. I cannot imagine ever using another chocolate cake recipe. It makes a beautiful double layer cake and so simple as sheet cake.

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MAHUGHEY

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

Living In: Carmel, Indiana, USA

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Reviewed: Oct. 2, 2009

This came out good, but not the best I have ever had. I made it as a sheet cake, maybe I will try again as a two layer cake and add hot coffee instead of water. UPDATE:::::: Okay, made this again as I said as a two layer cake with hot coffee instead of hot water and it was fabulous! I split the layers in half and filled them with Heavenly Chocolate Mousse from this site and then covered the whole thing with a chocolate glaze and it was the best cake I ever made!

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

Seriously one of the best chocolate cakes I've ever had or made... I'm not a "cake person" but this one could change my mind. I made it in a 9x13 pan and followed the instructions exactly, and it came out perfectly. The only thing I think could be improved on is the frosting - it was a little one-note sweet up against the richness of the cake. Next time I might experiment with a chocolate cream cheese frosting, or even just adding espresso powder to the buttercream recipe. All in all - this one's pretty foolproof, a real winner.

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S. Voigt

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

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Reviewed: Feb. 23, 2009

This is my "go-to" chocolate cake! It is great and so easy to make! It is very chocolaty and extremely versatile - as I have made it in bundt pans, circle pans, 9x13 and even as cupcakes. The frosting is really good too - sometimes I use oil instead of butter as I am concerned whether the cake would need refrigeration after frosting.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 5, 2009

Did exactly as written in my Hershey book except two 8" pans instead of the two 9" so that may have resulted in it coming out overly moist and rich and not airy enough. Will not make again, The Hershey's Collector's Chocolate Cake is my preference not sooo sticky moist. I am really sick to my stomach after trying it.

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chocolatmorganhorse

Home Town: Corinth, New York, USA

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Reviewed: Nov. 3, 2008

This recipe is not for those who are at altitude! This cake never baked all the way through, even after adjusting temperature and time. I don't think there are any ways to alter the recipe for altitude as it is supposed to be very thin batter.

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rnheo

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Reviewed: Oct. 28, 2008

sorry but i have tasted better.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: May 27, 2008

This cake came out moist and delicious. I'm not a fan of chocolate cake, but I made this for a friend and they polished it off in no time! I did frost it with buttercream instead of chocolate frosting, though. This is definitely a keeper!

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 21, 2008

Excellent cake. No alteration needed. Very moist and flavourful.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Mar. 16, 2008

This is good but not the best chocolate cake I have every had, it is easy to make so in a rush it will be my go to, but I will continue to look for the ultimate cake. If you make this no one will dislike it, but I am into chocolate.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Feb. 3, 2008

Great taste and texture on this cake! I was a little concerned since the batter was so thin but it baked up really beautifully. To give it a little kick, I added a teaspoon of cinnamon and a teaspoon of chile pepper.

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princesspearl

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Reviewed: Feb. 3, 2008

This is probably the best chocolate cake I've ever eaten!

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 13, 2007

It makes a beautiful cake. I didn't try it but my boys said it's to chocolaty for them.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 8, 2007

This is indeed the BEST!I have been using this recipe for over 20 years. However, I have made one change. I reudce the water from 1 C to 1/2 C. This gives a more cake-like texture, otherwise it tends to get a bit sticky.

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Niloufer

Cooking Level: Expert

Living In: Manila, National Capital Region, Philippines

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Reviewed: Dec. 4, 2007

I just used the cake portion of this recipe to make cupcakes and it was divine! This has to be some of the most moist cake I have ever had. I halved the recipe to make 12 cupcakes and they were done in 20 min. I can only imagine what this would be like as a layer cake...next time I will try that.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 6, 2007

I gave the cake 4 stars because one layer broke apart in 3 pieces and the other in 2. I can't figure out why as I followed the recipe to a tee and greased and floured the pans. The cake seemed sticky. Other than that it had an excellent taste. Was very moist. The icing was so creamy and yummy. I recommend doubling the icing recipe for the 2 layer cake. I actually had to anyway in order to "paste" the cake together. I will make again and hopefully the layers will stay in one piece next time.

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