Reviewed: Jan. 3, 2007

This was easy to make and the results were great. Took to a party and others wanted the recipe so they could also make this cake. The cake was moist and delicious. If you like chocolate you will love this cake.

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sue

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Reviewed: Dec. 20, 2006

Mine came out extremely moist. I think I'll leave out a little oil next time, otherwise it was delicious.

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Mrs. Prichard Cooks!

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

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Reviewed: Nov. 25, 2006

This cake IS moist and tastes quite good, but I had a lot of bubbles in my cake so the texture looks weird. The flavour of the pudding doesn't really stand out. My cake looks like chocolate cake, but it tastes like yellow cake. I didn't use the extra sugar and it was sweet enough for me. I also reduced the oil to 1/2 a cup and increased the water a bit more due to other reviewers complaining about the oiliness. I'd use the recipe again, but maybe tweak it a bit more next time.

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TEALEAVES10

Home Town: Mississauga, Ontario, Canada

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Reviewed: Nov. 23, 2006

Okay, here are my two cents. This recipe is FANTASTIC, with a few little changes. I use the sugar-free, fat-free instant white chocolate pudding mix, Duncan Hines yellow cake mix, 1/2 cup of the oil (and I use Enova oil), I use Egg Beaters for the eggs and I use fat-free sour cream. I save the fat wherever I can, but have made this recipe both ways (fat-full and much less fat) and both are absolutely equally as good. I also use one cup of semi-sweet chocolate chips. I have NEVER had anyone say anything but how yummy this cake is and I get tons of requests for the recipe.

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BETHGINGRICH

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

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Reviewed: Nov. 20, 2006

Although everyone that ate the cake said it tasted good. I felt that it was too oily. I had to blot the cake with paper towl to get some of the oil off. I used a silicone bunt pan and Pam with flour and it was very greasy. I'm not sure if it was because of the silicone pan, but I gave it the 4 stars because of the oil factor.

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HAPPYTIGGER1981

Cooking Level: Intermediate

Living In: South Windsor, Connecticut, USA

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Reviewed: Sep. 1, 2006

Thsi is one of the best cakes I have ever had. It was extremely moist--used Frenc Vanilla pudding. Also, made into cupcakes and let the pans sit for a minuteor so and the chps fell to the bottom and made a choc crust.

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ttmoody

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Reviewed: Sep. 1, 2006

This cake is very good however, it isn't dense like a pound cake should be.

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TARAJSAJ

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Reviewed: Aug. 4, 2006

This recipe was really incredibly easy. I brought the cake to my office to share with co-workers and they all loved it! The cake was completely gone in about the same amount of time it took to make it!

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Sonya

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Reviewed: Jul. 27, 2006

Although this got really good reviews, it didn't really work for us. It seemed too oily or moist. I ended up cooking it for about 80 minutes and it was still like that. I checked and I don't think I did anything wrong so I'm not really sure what my wasn't good. :-(

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EVERETTMOM

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 18, 2006

This is a very good recipe....I used the chocolate pudding (will try vanilla next time) and milk choc chips but I do not think it resembles a traditional pound cake though. It made two large loaves as I baked it for over an hour in 2 loaf pans. I will make it again, it was very good but I am still looking for a good traditional pound cake recipe. :)

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Lora

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Reviewed: Jul. 16, 2006

This was very good - I even forgot to add the sour cream and it was still moist.

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Julie P.

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Reviewed: Jun. 17, 2006

This cake was very rich and moist. I used vanilla pudding instead of chocolate and I screwed up and poured half a bag of chocolate chips in before I realized it called for a small amount. I will definitely make again, but I think I might make it without the chocolate chips.

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TAD5417

Cooking Level: Expert

Living In: Lakeland, Florida, USA

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Reviewed: May 25, 2006

I have made this cake twice now. My boys love it. My husbands co-workers said it was the best cake they had ever had. This one is definitely a keeper (Thanks!) I did reduce the sugar to 1/4 cup and the oil to 2/3 making the difference up with water. Saved a few calories(ha ha ha)

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SHERILYNNS

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

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Reviewed: May 9, 2006

This cake is wonderful using cream of coconut pudding and 1/2c. up shredded coconut and 1tsp of coconut extract!! It gets great reviews.

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DAWNSNYDER1

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: May 7, 2006

Really rich. Next time I'll try it with the vanilla pudding for the contrast. We loved it.

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LISATEACHER

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Whittier, California, USA

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Reviewed: May 1, 2006

Very good and easy cake..thanks t's mom! I cut the oil to 1/2 cup, and the cake was still very moist and light. Also, I just happened to find white chocolate pudding mix at the grocer, and tried that...it was delish! Hard to believe this is not a total "from scratch" cake...I'll never tell!

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MILLER04

Cooking Level: Expert

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Reviewed: Mar. 30, 2006

This cake was out of this world! The cake was soooooooo delicious, very moist and easy to make. I added a 1/4 cup more of milk chocolate chips because I love chocolate chips! I give this cake recipe 5 stars! Thank you!

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Louie

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Reviewed: Mar. 17, 2006

This is an absolutely delicious cake and so easy to make. A couple things, I used vanilla pudding and the mini chocolate chips. I also needed to bake this for 65 mins, so make sure you pay attention to your baking time and take it out once a toothpick is completely clean.

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MCARU

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Reviewed: Mar. 6, 2006

This cake has a nice taste to it. And I will make it again but use less water and oil. I had to pat with paper towels to get some of the oil off and still after that I had oil on my hands heavy. Thank you for the recipe. God Bless You.

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