Reviewed: Aug. 3, 2010

This cake has been standard birthday cake in my family for as long as I can remember. It is certainly deep, dark, and chocolate! Once I was at a birthday party and everyone was commenting how moist the (box-mix) cake was. But since I was used to this cake, I thought that cake was dry! It is delightful with a variety of chocolate frostings, fillings, etc. It can be made as cupcakes, too; just bake for a shorter time.

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Reviewer:

Anne

Cooking Level: Expert

Reviewed: Jun. 19, 2010

BEST chocolate cake ever! I was told it was better than a bakery's. I used Nestle Toll House chocolate lover's frosting. I put the leftovers in the fridge and it tasted even better chilled!

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Reviewer:

Countess Cookie

Cooking Level: Expert

Reviewed: Apr. 11, 2010

I followed the recipe to a T and can't say I was that impressed. I made cupcakes, and I'm giving them four stars because they were very moist. However, I have definitely made deeper, darker, chocolatey-ier cake before. I probably won't be making this again.

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SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Apr. 3, 2010

Awesome cake! Turned out very fluffy and light. Perfect for cupcakes, except they raise quite a bit, so I couldn't get flat tops. Totally fine, though. I will slightly decrease the salt next time, because I could taste it just the tiniest bit and I didn't like that. All around, perfect consistancy. Thank you.

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Reviewer:

Nobody'sGirl

Cooking Level: Beginning

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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Reviewer:

PATTIC

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

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

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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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Reviewer:

MAHUGHEY

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

Living In: Carmel, Indiana, USA

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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Reviewer:

Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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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