Reviewed: May 7, 2012

Made this cake for my husband's birthday. It was fantastic!!!!!!

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Reviewer:

Grave Flower

Cooking Level: Intermediate

Home Town: Dunlap, Tennessee, USA

Reviewed: Apr. 6, 2012

I've made this recipe a few times, as both the sheet cake and cupcakes. It came out great both ways. As other reviews have mentioned I do add extra cocoa, just to make it a little more chocolaty. I've also added about a cup of chocolate chips. It comes out great with or without the chocolate chips though. When making cupcakes I've found that 18 minutes at 350 cooks them perfectly. I usually pair them with a buttercream frosting.

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Reviewer:

sweetegirl713

Reviewed: Mar. 11, 2012

This is by far, the best cake I have ever made! I used EnergG Egg Replacer because of my daughter's allergies, made a 9x13 cake which I cut in half to make a rectangular 2 tiered cake and used the whipped cream cheese frosting recipe for the icing. I brought it to my daughter's daycare for her birthday and everyone loved it.

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mariejuliem

Reviewed: Feb. 29, 2012

WOW! I just delved into making cake from scratch. I have now made this recipe two times and don't plan on trying a different chocolate/Devil's Food cake recipe anytime soon! I only make the cake part, not the frosting, and bake it like a regular cake, not a sheet cake. I have also made cake balls with my little machine, and they are little bites of heaven! This is SOO moist and delicious, even after freezing and reheating. If you are looking for a chocolate cake recipe, this is it! Follow the recipe exactly and it will be wonderful! On a side note, I haven't attempted to make my own frosting yet, so I have been putting fluffy white canned frosting on this - delicious!

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Reviewer:

Cosettey

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

Excellent Devil's food cake. Made batter exactly as written. Made these as cupcakes and decided to make a cream cheese filling for them, I took 8 oz creamcheese, 2 cups sugar, 1 egg and 3 oz chocolate chips and 3 oz white chocolate chips (thats what I had on hand). Mixed the creamcheese, egg and sugar then folded in chocolate chips. Filled cupcake pan 3/4 full then spooned in heaping tablespoon of creamcheese filling. I also used dark cocoa for the frosting because I ran out of regular the dark cocoa was great in the frosting. These came out excellent.

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Reviewer:

Kathy F.

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Cooking Level: Expert

Reviewed: Jan. 28, 2012

I made cupcakes out of this recipe. The end result was just what I was looking for. The amount of cocoa was perfect though I think next time I could cut back the sugar in the cupcakes and not miss it. I frosted these cupcakes with a Peanut Butter Frosting. The boys thought the combination was wonderful. For me, it was a little too sweet. I'll use this cake recipe again.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 5, 2012

great and simple recipe. I just added lemon juice to the egg/sugar mixture to help the baking soda leaven the cake. stayed moist for days.

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Reviewer:

jnorris

Cooking Level: Professional

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 3, 2012

Great taste, however, it didn't seem to boil down very well.. turned out awful.

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Reviewer:

cupcakegirl(:

Reviewed: Sep. 9, 2011

as i was making this, i didnt think there was gonna be enough choco. taste so i added the following after i followed the original recipe: 1/4 teaspoon of vanilla 1 tablespoon cocoa 1/3 cup of chocolate chips, but measure them before melting and then add once everything else is mixed in. i still dont think there is enough chocolate taste so i would use the frosting(not the one givin, there is a good one on the back of the can of bakers corner baking cocoa 6 tablespoons-butter softened 1/2 cup baking cocoa 2-2/3s confectioner'sugar(powered sugar) 1/3 cup of milk 1 teaspoon vanilla in small bowl cream butter, add cocoa, powered sugar,alternately with milk, beat to spreading consistency(additional milk may need to be added) blend in vanilla

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Reviewer:

caligirl1998

Reviewed: Jul. 6, 2011

I made this a few days ago. I followed the recipe almost exactly (I only used 1 cup of water, and I added 2 oz. of dark chocolate). However, I made cupcakes instead of a sheet cake, which I really don't recommend. The cake is so moist that it doesn't hold together out of the cupcake liners. They were very delicious though! Thank you for this recipe.

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