Heavenly Cake Recipe - Allrecipes.com
Heavenly Cake Recipe

Heavenly Cake

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"An incredibly rich chocolate cake that needs no frosting."

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Original recipe makes 1 -9x13 cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
  2. Mix all ingredients and pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 55 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2004

This cake is excellant! I make it in a bundt pan, and use chocolate cake mix and chocolate pudding. Might as well go all the way!I had a similiar recipe but the title as "better than sex chocolate cake"

Most Helpful Critical Review
May 06, 2005

I followed this recipe to a T and when it comes to cooking baking is my forte. I was not impressed with this recipe. A suggested improvement would be that it could use a glaze type frosting made from milk & powdered sugar.


7 Ratings

Aug 29, 2002

Delicious! One of the best cakes I've had in a long time; more like a luscious sweet bread than cake. Grate the chocolate in a food processor and this cake can be ready in the same amount of time as a boxed cake, but it tastes SO much better.

Aug 26, 2003

It was okay. It was a little dry on the top. I'm not much for sweets and this is good if you don't like sweet things; however, I don't think this is one that I will do again.

Nov 18, 2010

I can see where this could go many directions. I used the yellow cake mix and a cheesecake instant pudding mix then topped it with well drained mandarin oranges and frosted with 8 oz whipped topping that I had added 1/3 cup of brown sugar and 1 tsp vanilla. very tasty

May 11, 2011

This is a good recipe, but the directions are very vague. The batter is incredibly thick. It cannot be poured, but must be spooned and then spread in the pan. For me, the baking time was a little long. I tested the cake at 45 minutes. As the directions do not say how to test doneness, I tried the toothpick test which showed the cake was not done. After 5 more minutes, the toothpick test still showed the cake wasn't done. I touched the cake top at that point, and it sprang back nicely, so I removed it from the oven and let it cool. This was a total of 50 minutes baking time and the cake is just a tiny bit dry. I wish I'd done the touch test at 45 minutes because I think it was probably done at that point. I wanted to top the cake with something, but ended up not having time to make a frosting or ganache. I topped slices with whipped cream (from the can) and chocolate curls. This is a rather expensive cake to make, as the chocolate is over $1/oz and the recipe calls for 8 oz. If I make this again, I might just use 4 oz of chocolate and use chocolate pudding instead of vanilla.

Jul 26, 2011

It taste like you have died and gone to heaven


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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