Reviewer:

Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

Reviewed: Jun. 17, 2012

YUM! Made this with white chips and butterscotch pudding mix because that is all I had. I also use the vanilla glaze recipe from this site, but made it chocolate instead!

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1 user found this review helpful

Reviewer:

Daisy Mae

Cooking Level: Intermediate

Reviewed: Jun. 17, 2012

Made exactly as stated except I used 1/4 cup veg oil and 1/4 butter (for a more brownie like consistency) and light sour cream. I made these into cupcakes- baked in paper liners at 350 for 18 minutes- perfection. I ended up with 27 perfectly sized cupcakes. I stirred the choc chips with a little dry cake mix before mixing in to keep them from sinking to the bottom- not sure it was necessary but they sure didn't sink so I will probably do that again. I am so glad I didn't cut the choc chips in half because they were great in these! Warning- the batter does get very thick and having to mix it for 4 minutes ended up blowing out my mixer! UGH! I guess it was worth it because these were just so tasty. I frosted them with Rich Chocolate Frosting from this site and will do the same again next time. Best served cold.

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3 users found this review helpful

Reviewer:

danelle

Reviewed: Jun. 16, 2012

I did not care for this recipe. Not only does this not taste as good as it looks, its actually a lot dryer than expected despite making it a second time and adding an extra 1/4 cup of oil and 1/4 cup of sour cream. Would not make again.

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1 user found this review helpful

Reviewer:

serpntene

Reviewed: May 29, 2012

Great cake!!!! Just dumped everything in and cooked for 50 minutes. Perfect. I heated up canned icing and drizzled over cake. Wonderful with vanilla ice cream. Next time I'll try it with peanut butter chips like one reviewer stated

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1 user found this review helpful

Reviewer:

aunt B

Home Town: Waco, Texas, USA

Living In: Valley Mills, Texas, USA

Reviewed: May 19, 2012

This cake is delicious! It is so easy. I usually can tell a cake mix cake, but this would have stumped me. It is very moist. I made it for my Bunco Group and they (and my hubby) loved it!

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3 users found this review helpful

Reviewer:

Pam6622

Reviewed: May 4, 2012

Super chocolatey, rich and gooy. Used egg beaters (always do), light sour cream and light butter (what I had) and it was almost too rich. Baked beautifully in 54 minutes and topped with Satiny Chocolate Glaze. We all said it was too rich but kept eating away. Definitely a special occasion cake for a chocoholic.

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2 users found this review helpful

Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Apr. 7, 2012

I use Sugar Free Chocolate Pudding, Greek Yogurt, and 1 cup strong brewed coffee in place of some of the cake ingredients and I use Sugar Free Chocolate Frosting to frost cake....you can also substitute Sugar Free Chocolate Cake Mix in place of the regular one. The cake still turns out very rich and moist.

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3 users found this review helpful

Reviewer:

kiki1

Reviewed: Mar. 22, 2012

this cake is fantastic and really easy to make! I made it first for my hubby's birthday and have made several times since.

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4 users found this review helpful

Reviewer:

Pollywog

Reviewed: Mar. 17, 2012

I was skeptical about this recipe since it use cake mix but after reading all the reviews I decided to give it a try...and I regret it. I always prepare my cake from scratch and now I remember why.

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3 users found this review helpful