There needs to be at least 100 stars. It's the best homemade chocolate cake you'll ever make. The frosting is more difficult to make than the cake, only because it's so thick (and heavenly). I also use 2, 9-inch cake pans AND I use parchment paper to line the bottom of them, then spray them (just set the pans on top of your parchment paper, and trace the bottom of the pan onto the parchment using a pencil. Then cut out and line your pan.) I don't have to flour them. After I remove them from the oven and they've cooled about 10 minutes, I simply use a sharp knife to run around the edges, put a plate over the top, flip them, and then peel the parchment off the bottom. They come out clean and beautiful every time. I don't split the layers, but I puts gobs of frosting in between the two layers, over the top, and all over the sides. I always have frosting left. People will talk about this cake for years, and they'll want you to make it for every event. This is my youngest child's yearly birthday cake. His friends even told their moms about this cake, so all of my girlfriends made me make it for them! Truly an amazing recipe. Thank you!
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There needs to be at least 100 stars. It's the best homemade chocolate cake you'll ever make....