Reviewed: Jun. 29, 2004

I made this for my family and some guest -- everyone loved it. This cake was very tasty and moist. It did not stay around very long!

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Vanessa

Cooking Level: Expert

Home Town: Crowley, Texas, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Jun. 24, 2004

This is the best bundt cake I've made! It is a snap to make,and my family loves it! This moist cake disapears in no time!

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REBECCA43

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Reviewed: May 13, 2004

This cake was okay. I used French vanilla sugar free pudding mix instead of chocolate.

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Adeeann

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Reviewed: Apr. 30, 2004

I should of rated this recipe 2 years ago but better late than never. I have fixed this cake at lease 20 times and all I can say is EAZY and GREAT!! I do adjust the temperature for baking from 325 degree to 350 and bake for 50 minutes. At the 325 degrees it takes longer than stated.

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RJJOHNSON

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Reviewed: Mar. 17, 2004

I've made this cake several times and it has been a big hit every time! It is super moist and really chocolatey, so be prepared for a very rich dessert. The only problem I have had is that I need to cook it for at least 70 minutes - it might be my oven, but if I don't cook it that long it doesn't get done in the middle. When it turns out though, it is SUPER YUMMY!!

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jdbeamer

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Reviewed: Nov. 30, 2003

This cake lives up to everyone of the rave reviews it has received. I don't care for a real intense chocolate flavor and this was just perfect. I make this cake in mini bundt pans and it turned out great.

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Cookie Queen

Cooking Level: Expert

Living In: Struthers, Ohio, USA

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Reviewed: Oct. 31, 2003

This was so easy and SO good. I've been looking for a "signature dessert" and my husband said that this should be it!

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ASHLEIGHRC

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Reviewed: Oct. 2, 2003

Hmmmm...did I do something wrong? I followed the recipe exactly, with the exception of using the mini chips (as suggested). I guess I wouldn't go so far as to say it was awful, I think maybe kids would like it, but I found it really kind of oily and spongy for my tastes, not at all like a pound cake. I also used a sculpted bundt pan from williams-sonoma, which in retrospect was not a good idea, because the cake didn't hold very well. But the crust part that formed at the top was pretty tasty, so it wasn't a complete loss.

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THE MEXICAN

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Reviewed: Sep. 28, 2003

This cake was easy to make and it tastes great, just be sure it'll be eaten within a day or so of baking. After that, it takes on a peculiar taste. I used regular size semi-sweet chocolate chips and all the chips sunk to the bottom of the pan, which did cause it to break up slightly when removing it from the pan. Next time I will use mini chips as others suggested. It did take slightly longer than indicated, about 65 minutes, even using a 10" bundt pan.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Aug. 24, 2003

This wasn't very flavorful. I prefer the "Easy Dump Cake" recipe from this site over this one. It has the same ingredients as this one, just different amounts which makes it a richer cake.

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JMCNIEL

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Reviewed: Jun. 9, 2003

I should of reviewed this MUCH sooner. This is great. I made this cake for the first time back in December and have made it about 30 times. I sell cakes and pies out of my home and this is a big seller. The only problem I found was it takes 1.5 hours to cook instead of 55 to 60 min. I used the mini chips and have never had a problem. I use the whole 3/4 cup of oil. Anyone who states that this recipe did not turn out, needs to give up baking for they do not know what they are doing.I do use a Chocolate glaze instead of dusting with confectioners' sugar.

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Tonya

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Reviewed: Apr. 26, 2003

Very easy to make and absolutely delicious! Should have used the small pieces of chocolates. Thanks!

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EYEGLASSES

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Reviewed: Apr. 18, 2003

We found this way, way too rich for our tastes. Don't think we'd try this one again anytime soon.

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6 users found this review helpful

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Mar. 25, 2003

This is the second five star cake recipe I have tried that I didn't care for. I think it is the pudding in the recipe, it has an odd taste to me. I used a package of small semi-sweet chips like someone recommended and I had no problems with anything sticking to the pan. This recipe was moist and wasn't bad, I just thought it tasted like something out of a box.

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Surprising Woman

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: South Weber, Utah, USA

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Reviewed: Feb. 21, 2003

I made this yesterday for a friend's birthday using vanilla pudding, mini chocolate chips and peanut butter chips, and drizzled "satiny chocolate glaze" (from this site) over the top of the cake. It was wonderful! I did use about 1/2 cup oil and reduced the sugar to about 1/3 cup. Note that this is a very moist cake. I baked it for about 65 minutes because I didn't think it was getting done. It always seemed wet inside. I probably baked it a little too long - the inside was still very moist but the outside browned a bit too much. A very versatile and easy recipe. Thanks! 3/31/03 - I made this recipe for my Mom over the weekend. I used a white cake mix, lemon pudding and about 3/4 cup of dried blueberries. It was very good. So good that most of it is already gone.

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KGAVEL

Cooking Level: Intermediate

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Feb. 20, 2003

I took this wonderful and easy to make cake to work. The chocoholics I work with devoured the cake in no time. Absolutely delicious and moist! I'd highly recommend trying this one if you're looking for a simple yet tasty cake.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 16, 2003

I first had this cake when my boss made it for me for my birthday-- but I had given her the recipe off this site. It was wonderful! Then I tried it for myself and it flopped! I baked it about 20 minutes longer than it said because it wouldn't get done, then the top got too dark- but when I tried to invert it onto a rack the top half stayed in the pan (but it still tasted really good so I put it in a ziploc and my fiance and I ate it with ice cream and hot fudge!!).....so then I tried it in 3 8 inch layer pans-- that worked pretty good, but lost the "pound cake" feel. FINALLY, I tried it again today with only 1/2 cup of the oil and I used 1 cup of choc chips-- and it turned out beautifully-- I'm taking it to work tomorrow for a co worker who is a chocaholic and I know he'll love it!! Just a note, though, I had to bake it for an hour and 20 minutes. My oven may be a little off, but I have a temp guage that said it was fine-- My point is-- if it doesn't work the first time, try, try again because this cake is one that you won't be able to resist!!!!! yummy....

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STORMYSHORES

Cooking Level: Intermediate

Home Town: Munising, Michigan, USA

Living In: Suffolk, Virginia, USA

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Reviewed: Jan. 3, 2003

made this for new years and everyone loved it! very moist, very easy! definately a keeper!!

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DANCENYSHOPPER

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Reviewed: Dec. 28, 2002

Fabulous - comes out perfect every time. My family requests this one frequently! Very easy to make and worth the 56 minutes of baking time.

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HIDHO41

Cooking Level: Expert

Living In: Manassas, Virginia, USA

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Reviewed: Dec. 8, 2002

This cake was delicious! Definitely one of the easiest cakes I've ever made. I took it to a church luncheon today and everyone loved it. My chocoholic kids want MORE!!!!

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SHEILAMP

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Easy Chocolate Chip Pound Cake

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