Reviewed: Mar. 1, 2012

THIS IS SOO GOOD! It is really chocolaty! Also, what i recommend is that you make the cake, let it sit overnight with the filling in the refrigerator, then in the morning, fluff up the filling and make the glaze, then serve right away. YUM!!!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

bakergirl44

Cooking Level: Beginning

Living In: Elk Grove, California, USA

Reviewed: Feb. 12, 2012

It was ok - I expected something a little different I suppose. I put marange on top & that was a nice little edition!

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Reviewer:

ChefKatie

Reviewed: Aug. 5, 2011

absolutely delicious! defently will make again. everyone loved it.

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Reviewer:

amanda munsell

Cooking Level: Intermediate

Home Town: Pekin, Illinois, USA

Living In: Manito, Illinois, USA

Reviewed: Jun. 25, 2011

Can anyone tell me if this cake can be frozen?

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Reviewer:

Joys56

Reviewed: Jun. 20, 2011

This is so delicious!! I made it exactly as written - we'll definately have this again!! We all loved it!!

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jun. 18, 2011

excellent,anyone looking for a good cake try this one ((except put the filling between layers you wont be sorry))

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Reviewer:

JOANNEH2

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Reviewed: May 23, 2011

This should have more than 5 stars, a friend made it for me, so I can't comment on how easy or hard it was to make but I sure can tell you it delish, thanks for sharing the recipe.

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Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Apr. 22, 2011

Our most favorite ever. I layer the cake so the cream is more even throughout the cake. I also use butter in the chocolate icing. I've done it with and without the pudding with no major changes. LOVE IT

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Reviewer:

DANYAC

Cooking Level: Intermediate

Reviewed: Mar. 28, 2011

This recipe is to die for! I made cupcakes. You can use butter/margarine instead of shortening in all parts of this recipe. The filling is pretty gross when you first make it -- you MUST let the filled cake/cupcakes sit in the fridge at least overnight. Then, you will be pleasantly surprised. The graininess disappears and the flavor is great. Everyone who tried mine are begging for more!

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Reviewer:

LIN THEDERS

Reviewed: Mar. 27, 2011

Used two brownie mixes instead of cake mixes and tiered them with the white frosting. Used confectioner's sugar in the frosting instead of granulated. Also used a ganache recipe that was half cream and half chips. No water in the ganache. Very good as described.

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