Reviewed: Oct. 3, 2009

So good! Great texture. It wasn't dry or crumbly like cake can be sometimes. Probably could have used a little more cocoa, but everyone loved it! I make a devils food cake every year for my bro's bday. It has 2 layers, Hershey's syrup mixed into whipped cream for the frosting, chopped strawberries, and drizzled caramel and chocolate sauce. Usually I have used a boxed mix, but I'm going to use this recipe from now on. Thank you!

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misty

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

Living In: Moses Lake, Washington, USA

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Reviewed: Aug. 29, 2009

Very nice cake for cutting and shaping. I used it for a fondant cake and cut it in half to fill with frosting. It is lovely and dense, not very crumbly and cuts beautifully. Will definetly be my go to cake from now on. Tastes great too!!

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Aug. 19, 2009

Great recipe worked great for carving out a purse cake. Didn't use the frosting recipe. I will use this recipe again in the future. Thank you.

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Sweettreats

Cooking Level: Expert

Home Town: Antelope, California, USA

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Reviewed: May 28, 2009

This cake was absolutely delicious! I made it to satisfy an extreme craving for Devil's Food Cake, and it did exactly that. It was very moist. I used light Dutch cocoa powder and it made for quite the wonderful taste. I didn't make the icing though, because other reviews said it was runny, and I made my own lemon icing with sour cream. The lemon icing suited the cake better because it was less harsh than the flavor of the cake.

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fabulouschef

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Reviewed: Feb. 10, 2009

For a chocolate cake it was ok.. but I wanted DEVIL'S FOOD. The kind you bite into and feel like you truly just SINNED. I added 1/4c more cocoa as recommend by many as I love my chocolate. I just iced one with the kind I prefer and bit into it. I was so let down. My hormones today require Devil's Food and this did not deliver. It was really bland and not very sweet. If someone knows what I can change to fix this let me know please! Next time I will try a different recipe.

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LAURASNOW

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Reviewed: Nov. 14, 2008

Great moist cake! I made it into cupcakes and they were delicious. Easy to make.

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CAdams1953

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Reviewed: Nov. 13, 2008

Five stars for the cake - I bake for my son and daughter's restaurant in the Lake District UK and have been looking for a good chocolate cake recipe for a warm chocolate fudge cake with home-made ice-cream. This cake fits the bill!!! although I will be using a different 'frosting' - a chocolaty one that melts like a sauce when served. yummy!!

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Margaret Roper

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Reviewed: Oct. 29, 2008

This cake came out with good texture - airy and moist, but the flavor was blahhh. Reading other reviews now, I probably should have used additional cocoa as someone suggested. Perhaps exchanging the water with brewed coffee would be a nice touch as well? I'm not giving it a low rating based upon the icing as I personally don't like uncooked confectioner's sugar icing - but I do recommend using another frosting.

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RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Oct. 12, 2008

I do not eat chocolate cake so this review is based solely on other's opinions as well as ease of recipe. The recipe was quite easy. (I made 2 9 in round cakes for a layer cake) I was a bit concerned as I poured the batter into the pans because it looked very thin, but it set up very nicely. I received rave reviews about the moistness and the "chocolatey-ness" of this. So I guess all those things considered warrants a 5 star rating!!

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Sep. 10, 2008

yummy, my family loved this moist cake! I topped it with chocolate butter cream frosting.. What a hit!!

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JEWELS021064

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 15, 2008

Yummmyyyy.. Great.The icing is superb.Great with vanilla ice cream.

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Nils

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Reviewed: Jun. 8, 2008

Very tender and moist. I had to increase the amount of cocoa by a bit for a more chocolaty flavor. (used 3/4 cup in total)

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Reviewer:

mayura

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

I changed this to make 24 servings and made it in two nine inch cake pans. It was terrific. Put cream cheese icing on it. Will definitely make again.

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TARKLE

Cooking Level: Expert

Home Town: New Hyde Park, New York, USA

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Reviewed: Jan. 2, 2008

Fantastic recipe. Easy, moist, great flavor. Perfect amount of chocolate taste, not too sweet. Made them into cupcakes (made about 15) and used our own buttercream creation. A definite keeper!

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Jan

Cooking Level: Expert

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Reviewed: Oct. 29, 2007

I have made this cake several times, for family and big birthday parties. Everyone always enjoys it! It always stays very moist, and it has excellent flavor. I would definitely recommend this cake!

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cookka

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Reviewed: May 20, 2007

Cake was dry, and was only OK as far as taster. I threw away the first one, and made another one - same results. Personally, I would not recommend this one.

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Dana

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Reviewed: Feb. 20, 2007

Great flavor. Super moist. I would definitely make this again, however I would use a smaller pan to get a little bit thicker cake.

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Reviewer:

jenny

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Reviewed: Feb. 17, 2007

This was amazing!! Fun to make and my husband loves this cake!! It fit well into a regular 8 1/2 X 11 pan too!!!

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Reviewer:

Deava

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Reviewed: Jan. 10, 2007

We loved this cake! The first time I made it I was out of powdered sugar for icing so it went without & was yummy! Very moist & personally think it tastes better even the next day. I baked with less sugar about 1& 1/2cups just b/c I anticipated the icing being very sweet. My new choco cake recipe, THANKS!!!

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