Reviewed: Apr. 30, 2012

This recipe deserves 5 stars. I halved the recipe and made a minor change. Instead of mixing baking soda in the dry ingredients First I kept it aside and when My batter was ready I mixed the baking soda with equal vinegar and quickly folded in the batter and put it in the oven. Cut layers and made a black forest cake.

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myra'smommy

Reviewed: Apr. 7, 2012

I made cupcakes... it made 45 cupcakes!!!! baked at 350* for 22 minutes.

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Reviewer:

jennydelay

Reviewed: Apr. 7, 2012

My son has an egg allergy and this recipe has been a blessing! I just made this in a bunny-muffins pan for tomorrow (Easter.) I followed the recipe but added a generous cup of semi-sweet chocolate chips (because that's what was left in the bag.) 22 minutes in my electric oven and they're perrfect! I dipped the bunnies in white chocolate and decorated with jelly beans and chocolate twizzlers cut into strips for whiskers (we don't like black licorice.) They kids all love them! Thanks!

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Reviewer:

Tracy1cg

Reviewed: Mar. 23, 2012

We were craving chocolate cake, but had run out of eggs. I found this recipe on AR and it was lovely (even though I screwed up quite a bit). I skipped sifting the flour, cocoa powder and baking soda and just dumped them into the batter (out of sheer laziness)! Also, not having enough oil on hand, I substituted the oil for slightly salted butter (3/4 cup). I altered the order of a wee bit because I always like to beat the butter and sugar until light, add the essence and then add the flour and liquid (water) alternately into the butter mixture. This turned out to be quite a HUGE cake, also because I baked it in a 10" round deep cake tin so I'd suggest baking it for a little more than 1 hour but do watch it carefully to prevent burning! Thanks a lot Ginger for sharing this cake! We didn't find it bland at all ... infact for all the screw ups I made, I thought this was a very forgiving cake! :D

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Reviewer:

ri2

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

too chewy and I think they were really bland. I even added some chocolate chips and that didn't even help.

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Reviewer:

lizzi6692

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Albany, New York, USA

Reviewed: Mar. 11, 2012

Interesting recipe, could be better. I won't comment on texture or baking time, as I used a round springform, but I had some issues. The cake is slightly bland. I think it could use more salt. I'm not certain about adding more cocoa, but that probably might help as well. I think for the next time I might also use milk instead of water. Again this is a taste issue rather than a texture issue. For this cake I will probably serve the rest with a cocoa whipped cream topping to try to fix the blandness

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Reviewer:

SwedishCook

Cooking Level: Intermediate

Reviewed: Feb. 4, 2012

Great for a family that has egg allergies!

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Reviewer:

CIVICEX1998

Reviewed: Jan. 28, 2012

We have a new member in our family with severe allergies to eggs. Excellent recipe, rises well but you can tell there is something missing. But who cares it's chocolate !!!! and there were NO leftovers. I didn't change a thing to the recipe.

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Reviewer:

Cin

Reviewed: Dec. 4, 2011

I'll give this recipe kudos for moistness - but for taste it rang flat for me. A heads up to people who haven't dealt with egg-less cakes before - it seems a trend to me that the batter will seem much more watery than a traditional cake batter. It also might help with lumps to sift the cocoa powder and flour together. I followed the recipe exactly except for cutting the recipe in half and baking it for 45 minutes. The cake while extremely moist fell apart out of the pan even after letting it cool for 15 minutes. The chocolate flavor is actually a bit bitter and there isn't much depth of flavor to the cake.

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