Reviewed: Apr. 8, 2012

For low fat cake I was VERY happy. Yes it has a little diet taste but it is the same with weight watcher brands. I used a butter recipe cake mix with the 2x protein Greek Yogurt cherry/pom and added one TBS Agave Syrup.

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Reviewer:

Kathleen

Reviewed: Dec. 20, 2011

tasted like cake mix :P

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Reviewer:

Cookworm

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

Served this for health minded friends at a dinner I had last night. When I told them no fat was added they could not believe it. Serveral asked the the recipe. I did add about 2/3 cup of mini semi sweet chocolate morsels to the batter before baking. An instant favorite! Thank you.

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Reviewer:

Jan

Cooking Level: Expert

Home Town: Ocala, Florida, USA

Living In: Dalton, Georgia, USA

Reviewed: Oct. 31, 2011

delicious! i made cupcakes from this recipe, using fat free Greek yogurt (half plain, half vanilla) and was very pleased.

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Reviewer:

mackenzie

Reviewed: Sep. 29, 2011

This was an amazing cake! I did use sugar free devil's food cake mix though. And instead of the confectioners' sugar i used sugar free chocolate frosting..it was delicious!

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Reviewer:

Hayze

Cooking Level: Intermediate

Reviewed: Sep. 25, 2011

Amazing! A hit with my husband's co-workers!

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Reviewer:

carnyx58

Reviewed: Sep. 4, 2011

this is excellent for an almost fat free cake. Why make a cake with oil, now that I have this recipe?

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Reviewer:

simplekm

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Bridgewater, Virginia, USA

Reviewed: May 29, 2011

made great cupcakes.....Re-allocated the calories saved to rationalize the chocolate ganache that I filled the cupcakes with :)

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Reviewer:

JJUBLIA

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Reviewed: Mar. 26, 2011

Very moist and everyone loved it. A little bit too much dark chocolate/rich for me but I will make it again.

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Reviewer:

beth

Reviewed: Feb. 21, 2011

The flavor of this cake is outstanding. It really doesn't need any frosting. It has a deep, rich, dark chocolate flavor. My only problem was that is was so moist, it was crumbly. Cutting a piece of cake was almost impossible, as it just kept falling apart. Only half came out of my Bundt pan as well, which meant that it was time to make a trifle! I am thinking of making this one into cupcakes next time, as they may be easier to eat.

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