The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 24, 2009
This is a wonderful cake , so moist. I can't wait to take it to a special event tommorow. I did use the mini chocolate ships, yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 22, 2009
Yummy, really great! perfect and can use as a basic mix to change up many different ways. THANK YOU!
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Living In: Ninety Six, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 22, 2009
This is the best chocolate cake EVER! Every time I make it, it gets great reviews!!! Everybody loves this one! It's always rich and moist, and as soon as you finish it, it's gone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 11, 2009
Very easy. Delicious! Taste even better the next day. I think I will add more chocolate chips next time. Mine took exactly 60 minutes to bake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 11, 2009
This is a delicious cake! One thing to note--I copied the recipe exactly (except used canola oil instead of vegetable oil) and it turns out to be more of a chocolate cake than a yellow cake. So I wouldn't expect it to look like the yellow cake in the picture. But it tastes delicious!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Crest Hill, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 9, 2008
this is a great cake. I make it for the fire station they had their elections and the men just raved about it. it was a very good tasting cake. I am making another tonight and this time I am putting in a lemon cake.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 18, 2008
I wouldn't really consider this to be a pound cake, more like just a yellow cake (I used vanilla pudding rather than chocolate because it's what I had on hand). Actually, I think it tastes like a cake version of chocolate chip cookies. People loved it - who doesn't love cake and chocolate? - and my classmates requested I bring it for the next pot luck. It's quite sweet, and it tasted to me like a cake-mix cake more than others I've made. I made mine as mini-bundts (so cute!) and I think it took about 15 minutes less than the lowest recommended time, so about 35 minutes I think. This is definitely easy and quick, but I think next time I'll just make the poundcake from scratch. There's just nothing like the real thing.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2008
The cake was good, but definitely is not a traditional pound cake. It was more like a boxed cake. The cake was extremely moist and a bit gooey even after an hour baking at 335 degrees.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 26, 2008
This is a great cake, but I make it a little differently. I substitute 3/4 cup of strong coffee for the water and add 3/4 cups chopped pecans. It is always a hit, and so moist.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 31, 2008
This is a very yummy recipe! I baked it in 2 8" rounds, filled it with whipped ganache, and covered it in chocolate ganache. It was a great combination. I sent it to work with my hubby and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 15, 2008
I haven't actually made this (yet) but a friend of mine made it for us after our baby was born. It was delicious! I am not a huge fan of cake because I always find it dry, but this was extremely moist, even after several days. She substituted the chocolate/peanut butter swirl chips.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 18, 2008
I've been making this cake for at least four years since I got my cake mix miracles cookbook from southern living. This is an amazing cake and SO easy too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 27, 2008
Great cake..........my family and friends love it...I did not dust it with confectioners sugar.....I made a glaze out of confectioers sugar, cocoa and a little milk.....I have make it a lot.....everyone always ask.....are you bringing that chocolate chip cake....so thanks....great recipe....I will keep making it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 5, 2008
I absolutely love this recipe, I've made it 3x in 1 wk to share with work, family and friends. I did cut the oil a bit, used fat-free,sugar-free choc.pudding, and low-fat sourcream and,there was no difference in the outcome. I used 1 cp of the mini choc. chips and 2tsps of vanilla,then I cooked it exactly 60min so i didn't have to take out and put in again. Rave reviews from everyone. I too will try the lemon/blueberry version. Can't wait!
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Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 27, 2008
I have made this cake on several occasions and have been asked continually to make it at work. It is very moist and everyone loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 25, 2008
So far, for recipe that called for box mix, this is the best (and trust me, i've done quite a few). But saying that, i do make some changes to the recipe. I put 100ml of oil , 30ml of applesauce, and substitute the water with 230ml of coffee (and i reduce the sugar to 80g coz i don't have sweet tooth). And the taste is absolutely wonderful, i have the perfect texture (for my taste, haha) and it's not too oily too, unlike some other box mix recipe. It takes me 50mnts at 175C and 30mnts at 150C till it's done (i reduce the temperature to prevent cracking).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 20, 2008
This cake is delicious! Took it to a family gathering and got several requests for the recipe! I made it exactly as it calls for and it turned out perfect! Very moist and flavorful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 27, 2008
This was fantastic! It was so moist. I did have to increase the cook time by about 10 minutes but everything else was perfect. I would not cut down the oil. The only thing I would advise against is using the Williams Sonoma Castle Bundt Pan. It was a nightmare to clean.
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Photo by GreenMom

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 24, 2008
Yummy! I used a vanilla cake mix (since I didn't have yellow), reduced the oil to half a cup and used 3/4 c. of mini chocolate chips. It took a little longer to cook - 68 minutes However, it tasted very good and was so moist.
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 17, 2008
EXCELLENT cake!! My husband and family absolutely love it! I use vanilla instant pudding and mini chocolate chips and it comes out perfect every single time!
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Cooking Level: Intermediate

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