Reviewed: Aug. 3, 2007

I didn't put any glaze on this cake and it was delicious. A definite for chocolate lovers ... and very moist! The chocolate chips were a GREAT touch!

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SarahL.

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Reviewed: Aug. 2, 2007

This is by far the best chocolate cake I've ever made or even had. I get requests for it all the time. It's very similar to Creative Cakery Cakes especially if you top it with slightly melted store bought cream cheese frosting. Wow! I am making it today for my daughters 2nd birthday. If you like chocolate this is the cake for you!

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MUSICMAMA

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Reviewed: Jul. 20, 2007

Fantastic cake!! I used non-fat sour cream because it's what I had, but I don't think it made a difference. I also topped it with powdered sugar. Yummy!!!

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CLAIREBEAR3

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 11, 2007

This is too dry. It needs another 1/2 cup of oil.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jul. 8, 2007

Sorry, I really wanted to like it, tried it again the next day, but unfortunately, it just still was no where near the reviews for me. My husband (said) he liked it, that is why I have it the 3 stars.

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Yummie

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Reviewed: Jul. 4, 2007

This is an excellent, moist cake...Instead of oil, I substitute applesauce...cutting the fat, but makes it just as moist.

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Paula

Cooking Level: Intermediate

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jul. 1, 2007

This recipe is so decadent and moist! This is definitely a keeper. Here are the substitutions that I made that were still good ~ instead of sour cream I used fat free plain yogurt; instead of oil I used applesauce, and I used Sugar Free/Fat Free Instant Choc. Pudding Mix. The cake was still gooey and chocolaty ~ which is what my guests loved. On the cooking time I only needed to cook mine for 45 minutes. (NOTE--I couldn't find 3.9 ounce package of instant chocolate pudding mix so I used one large and one small box.) For the topping I took the advice of another person and used the recipe for “Satiny Chocolate Glaze”. This was also good – but if I do that another time I would probably use more white chocolate than it called for and less butter. After everything cooled I served this with fresh strawberries and a scoop of vanilla ice cream. Enjoy!

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LOBS2STEAM

Cooking Level: Intermediate

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Jun. 16, 2007

I get RAVE reviews every time I make this cake. Believe it or not, this recipe is better than any "scratch" chocolate cake recipe I've ever made.

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bdbobzien

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Reviewed: May 29, 2007

This is a good cake. I drizzled store bought vanilla frosting on top and filled the center of the bundt cake with strawberries. I wasn't fond of it the first day because I thought it was too rich but I put it in the refrigerator and the next day it was great. Even my husband, who is not a chocolate lover, liked it.

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Apr. 22, 2007

Awesome. Doesn't need a thing. Next time I will try greasing the pan with the baking spray with flour instead of greasing and flouring the bundt pan. After turning out the cake there was a residue from the grease and flour on the surface of the dark cake. The cake is so good by itself I don't want to frost it just to cover a cosmetic problem.

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 15, 2007

This is the best chocolate cake I have ever had. I don't bake much and this was my first experience with a bundt pan but it came out amazing. I have made this cake twice and used milk chocolate the second time. My family like it better that way, it was less rich. Another tip it taste even better the next day. This one will go in the recipe box as a keeper.

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Missy M

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Reviewed: Apr. 14, 2007

Super simple to make, decadent and pretty.

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APRILMARANDA

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 1, 2007

Excellent. Everyone here loved it. I halved the recipe and made it in an 8 in cake pan and baked for 30 min. I also made some low fat changes: I used fat free plain yogurt instead of sour cream and apple sauce instead of oil. It worked great.

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Feb. 25, 2007

yum! This was really really good. I served this with chocolate covered strawberries and choc covered banana slices. It looked really fancy yet it was easy. Thanks for a winner!

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Jan. 22, 2007

This recipe is fantastic!!! It is definately a chocolate lovers dream. I have never tasted a cake that was as moist as this one. I like it best warm with a scoop of vanilla icecream.

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Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

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Reviewed: Jan. 20, 2007

This light, rich cake can be completely decadent with a chocolate frosting, or just delicious with a powdered sugar glaze. I have made in a 9x13 and just baked for 35-40 minutes, and it comes out beautifully too.

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Jessica

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 19, 2007

This is a wonderful cake! It is a huge hit everytime I make it. I use 1 cup milk chocolate chips and 1 cup semi-sweet. Yummy!

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Kim W

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Reviewed: Jan. 9, 2007

I baked this cake for my office, brought the cake in the morning and it was gone before lunch time. I made a slight change, instead of water I used milk and substitute sourcream with plain yogurt. Yet the cake turn out to be very rich and moist.

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Mel

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Reviewed: Dec. 31, 2006

A real winner! I made this for Christmas Eve dinner and it was a big hit. As someone else suggested, I melted some chocolate frosting for a glaze and topped that with mini chocolate chips. It looked beautiful on a white plate. Try this cake, you won't be disappointed!!!!!

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