Reviewed: Jul. 27, 2009

I loved this recipe! I made it for my cousins 8th birthday and she loved it and she doesnt normally like cake. One thing I found helpful was adding a tiny bit of cinnamon and then when I frodsted it I did a crumb layer (a thin coat of frosting used to gather cake crumbs) and then froze it and then did another layer of thicker frosting. This cake also tastes really good with cream cheese frosting. Thanks for the great recipe! :]

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silver4life

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Reviewed: Jul. 24, 2009

THE BEST chocolate cake I have ever had, hands down. I followed the recipe exactly and it turned out beautifully. So moist and dense, with a rich chocolate flavor that wasn't overly sweet. And the frosting was so light and creamy - I couldn't stop myself from eating it straight from the bowl! I will be making this recipe forever!

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als0318

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

Excellent cake. I was a little nervous about the consistency, but as all the other reviews said, it turned out perfect. It was moist and delicious. I will make this over and over again!

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Emily Gelzinis

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Reviewed: Jul. 12, 2009

My step mother LOVES chocolate and caramel and I used this recipe to create a chocolate toffee crunch cake with caramel cream cheese filling. I made the cake and the icing exactly like the recipe, taking heed to stir in the boiling water by hand and it turned out so well that my dad was eating the extra without frosting. I ended up making a 5 layer cake, using traditional chocolate ganache between 2 outside layers and the caramel cream cheese filling in the middle 2 layers, I covered the whole thing with the chocolate buttercream on the outside, and the covered in a layer of toffee chips!!! I have never had such rave reviews on my cakes. I will be using this recipe for all of my chocolate cakes because it was also super super easy and quick.

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SACCATUME

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Reviewed: Jul. 1, 2009

I made this cake for my friends birthday and it was real moist and fresh..the only addition I made was I added almond extract to it and it was delicious! I will definitely make this cake again...

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pauch719

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Reviewed: Jun. 28, 2009

I usually line my cake pans, especially for moist cakes, with parchment paper; however, I did not with this cake because the batter was so thin that I thought that the batter would seep under the paper. Big mistake. The layers cooked up great, but were impossible to remove from the pan. I was very disappointed as this ruined the cake for me. Has noone else had this problem? Is anyone using lined pans for this thin batter? I will try again later, lining my pans and submit another review.

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Gail

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Reviewed: Jun. 18, 2009

This is the same recipe I use that was handed down from my grandmother. It actually originated on the back of a Hershey's cocoa powder can. I make this for all special occasions to rave reviews!

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Sara

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Reviewed: Jun. 18, 2009

very good recipe

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Clark`s kitchen

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Reviewed: Jun. 14, 2009

Without a doubt, the most amazing chocolate cake I have ever eaten (which, trust me is saying something.) It was wonderfuly moist, and the icing was a perfect consistency. Five stars are not enough.

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soccrswimmer

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Reviewed: Jun. 8, 2009

This was an absolute hit! I am not a chocolate cake person (call me crazy) but this was very good. It's rich and moist, and very easy to make. Almost everyone at work asked for the recipe! I would definitely make this again.

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CAIRE

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Reviewed: Jun. 4, 2009

This has to be the best chocolate cake I've ever had! I used a 9x13 pan and added 5 minutes on the the cook time and it came out perfect. It's rich and very moist. As one who generally prefers white cakes, I was VERY impressed!

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Chereda Shaw

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 2, 2009

Cake was outstanding! Made 4 8" layers and baked 20 minutes. As per other reviews I made the cake the night before. I used this frosting and it was good but maybe a little sweet. I make a better buttercream from an old family recipe.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: May 29, 2009

This cake was really GOOD!!! I didnt use the frosting, I made a glaze and made it in a bunt pan. But looked, smelled, and tasted GREAT. Next time I might use the frosting. But a great cake!

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Kayla

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

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Reviewed: May 24, 2009

this recipe was absolutely easy and tasted awesome! i especially loved the frosting!! thank u!

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milaniel22

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Reviewed: May 11, 2009

This is a very good chocolate cake recipe! I added 1 cup of mashed bananas and I reduced the boiling water to 1/2 cup. I baked it in a 9x13" baking dish and added a crumb topping! I served this on Mother's Day and everyone loved it! It was moist and rich but not too sweet! Perfect! This will be my "go to" recipe for chocolate cakes!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: May 7, 2009

I made this cake for my daughter's birthday, and it turned out perfect. I used half oil (1/4 C) and half applesauce (1/4 C), and used soy milk instead of the milk to keep it non-dairy. Instead of the frosting, I whipped up a container of whipping cream and added a few drops of red food coloring to make pink frosting. I only made 2 layers, but it was perfect.

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ray

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Love, love, love this recipe! We recently traveled to Napa and had the most amazing cake at a restaurant in town. This cake tasted just like it! Thanks for posting the recipe.

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Mary

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Hartford, Connecticut, USA

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Reviewed: May 3, 2009

This is the best chocolate cake i've ever made! Didn't change a thing in the recipe, it's perfect!

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TMGODWIN

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Reviewed: Apr. 25, 2009

The first time I tried this recipe to the tee, I was pretty impressed. The colour of the cake was just right and so moist. The thing I can't get is why more people haven't said that the cake has a strange "oily" flavour to it. I tried something similar which needed warmed up vegetable oil and it had exactly the same flavour. It's a pity because other than that, its a really wonderful cake. Second time round I substituted the oil with melted butter and cut down the sugar by 1/3. Went beautifully with the frosting in the same recipe!

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