Reviewed: Apr. 7, 2012

Just enjoying a piece warm and fresh from the oven...mmmm...can I give it 6 stars?

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

gertrong

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 18, 2012

I made this cake only with one change, i decreased the oil just a bit, more than half a cup but less than 3/4. The chocolate chips melted in with the cake but some were still solid. Either way the cake was great! I melted some milk chocolate chips (with a little evaporated milk) to drizzle over the top, as well as some peanut butter chips with a tablespoon of peanut butter mixed in for real peanut butter flavor. My husband and sister in law loved it! I will be making this cake again today with the lemon/blueberry change and a lemon glaze icing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Austin's Chef

Reviewed: Jan. 21, 2012

I don't really know where to start with this recipe. First, I used a lemon pudding mix and the dried blueberries as some people suggested but I followed the recipe exactly otherwise. The cake came out different from what I expected. It isn't a pound cake in the traditional sense. It is very oily and doesn't seem as sturdy as a pound cake. There is so much oil that quite a bit remains on the plate. It also caused the cake to stick to the plate in a gooey, unappetizing way. It was definitely finished baking, just far too oily. I plan on putting some frosting on this cake and keeping it in the refrigerator. Perhaps chilling it will help it firm up a bit. It isn't an inedible cake especially if you don't bake from scratch very often but it does retain that weird "manufactured" quality that cake mixes often have. I'm giving it 4 stars because I should have known what to expect from a cake mix. Minus 1 star for being overly oily and another for calling itself a pound cake when it is not.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tahi193

Reviewed: Dec. 31, 2011

Moist and nice, though the outer edge was a lighter, more "baked" looking color than the darker inside. I used Chocolate Fudge instant pudding, for a rich and amazingly chocolate-y flavor, and semisweet chocolate chips. The guests I had over loved it, and declared it amazing, so I'm happy with it! Baked at about the right time, according to the instructions. Next time I'll try fat-free sour cream and another type of pudding. Delicious though, and perfect for people who like chocolate a LOT.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

raspberry13

Reviewed: Dec. 13, 2011

this has got to be the best chocolate cake I have eaten, and also the easiest to make. I make this cake at least 1 time a week for my family and friends.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

phslion

Reviewed: Oct. 2, 2011

This is so good, it doesn't even need a glaze!! I normally use a yellow cake mix with a box of vanilla pudding instead of the chocolate. It is incredibly moist and gets better every day (if it lasts that long). I mix some of the chocolate chips into the batter, then sprinkle a few on top before sticking it in the oven. Otherwise the chocolate chips tend to all congregate at the bottom of the pan. GREAT recipe! This one is a keeper, folks!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

FAMILYJEANS

Cooking Level: Expert

Reviewed: Sep. 20, 2011

I love this cake and will always keep making it,and even changing the morsels to something like white chocolate morsels or peanut butter chips.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

lordlyfort

Reviewed: Jun. 13, 2011

Love, love , LOVE this cake. My very picky aunt really like it. I made the version using lemon pudding and dried blueberry juice-infused cranberries (couldn't find dried blueberries in my little town). It was moist and tender. I had to bake it a little longer and had a lttle trouble getting it out of the Bundt pan that I used but it was still pretty enough to put on a cake stand. It was the perfect ending to great Saturday evening meal.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Laurie Jo

Cooking Level: Intermediate

Home Town: Paoli, Indiana, USA

Reviewed: Jun. 4, 2011

great! I used coconut oil instead of vegetable oil. I omitted the extra 1/2 c of sugar. Topped it with homemade whipping cream, blackberry and some mint for presentation. Took a little over 60 minutes to cook. yum!

Was this review helpful? [ YES ]
6 users found this review helpful