Reviewed: Jan. 8, 2012

this recipe was great! i have made it twice and added my own spin to it....geman chocol shavings in the batter....i got rave reviews...i will keep this in my dessert files

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Reviewer:

BamGirl

Cooking Level: Expert

Reviewed: Sep. 28, 2011

This cake is a little more time consuming to make, but it has always turned out great for me. I like to use chocolate instant pudding instead of vanilla, and I used 1/2 cup oil instead of 1/3 cup to make it a bit moister. The batter will turn out incredibly thick and compact. You'll have to spoon the batter into the cake pans instead of pouring. For the topping, even though it seems to be runny while you are cooking it, don't worry, when it cools down and you add the nuts and coconut, the topping will thicken up enough. Also after refrigerating the cake to make the topping set, I like to cover the sides with chocolate frosting using the Creamy Chocolate Frosting recipe from this site. That covers the sides nicely and makes for a beautiful cake!

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Reviewer:

Steve

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 31, 2011

Big hit for my boyfriend's birthday! The frosting is perfect, and the cake has great flavor. The cake is a bit dry though, so I'd suggest adding some apple sauce or sour cream before baking.

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Reviewer:

Emma

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

This cake it totally decent. Not extremely gourmet tasting, but if your on a budget it is really satisfying. I did not like that there was not enough icing to frost the sides of the cake, there was only enough for the layers. So I found a chocolate glaze recipe and drizzled that over the whole cake in a cross-hatch pattern. It still looked pretty, so I'm not too disappointed. The icing also took really long to thicken; I'm not even sure if it was the right consistency when I took it off the stove. Served it next to a big scoop of chocolate ganache gelato, fantastico!

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Reviewer:

Girl

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Jul. 3, 2011

I hate box cake, but I LOVED this recipe, as did all of my guests. I went to the store and couldn't find any butter cake, but there was butter pecan cake, so I bought that. I used Chocolate fudge pudding instead of vanilla. The frosting was amazing, and I followed others reviews and used less evaporated milk, but it was still super runny. I also used brown sugar instead of white. It was delicious, gooey, and I couldn't stop eating it so I had to throw it away.

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Reviewer:

CHELSEAK3

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

Reviewed: May 20, 2011

Icing was fantastic even though it took a WHILE to thicken. However, the cake was dry.

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Reviewer:

casi

Reviewed: May 15, 2011

I will start with what I was happy with - the frosting... but basically had to make a double recipe to hide the fact that the cake was so dry... i was very dissapointed with this recipe for the cake, it came out very dry and I followed the directions to a T... should have called for more butter or oil to give the cake a moist texture.

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Reviewer:

rteachey

Reviewed: May 1, 2011

This was wonderful!!!!! Thank you so much for the great recipes!!! I made cupcakes with the recipe and they were a huge success!!! The icing did take a little while but is worth it!!!

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Reviewer:

Brwneyedgrl

Reviewed: Apr. 27, 2011

This was good. If you are in a pinch and need a quick cake and don't want to start from scratch. I would recommend a cup of evaporated milk, not the full 12oz, and toasting the coconut & nuts before really opens up the flavor.

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