Reviewed: Jun. 4, 2009

This is a delicious, moist cake. Perfect for fudge-lovers. I left the coffee out, since we do not drink it and didn't have any in the house. It tastes great warm and fresh too, if you don't have time to chill it before serving.

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ChefMom

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Reviewed: May 15, 2009

It taste very very good, I doubled the recipe and used sour cream for the fudge with the cream , I will make it again for sure.

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abeer

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Reviewed: Jul. 22, 2008

I so wanted to love this cake. I did not make any changes to the recipe. The consistency is good, the glaze is good, and the cake is moist. Unfortunatley, I just didn't like the flavor of the cake. The rest of my family are die-hard chocolate lovers, and they didn't care for it either. Sorry.

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kimz11

Cooking Level: Expert

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Reviewed: Oct. 8, 2007

This cake was wonderful, very chocolatey. The glaze was the best tasting I have used. Usually I make a 2 layer cake & end up throwing half of it away (its just me and my husband). This is the perfect size. I know, who would throw away chocolate? Thanks for the great recipe. Karen

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Karen

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Jun. 28, 2007

this recipe is DELICIOUS!!!

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Wilson

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Reviewed: Nov. 4, 2006

This cake was fantastic! I make it over and over again and everyone still loves it! It still tastes good without the pecans, if that isn't a favorite in your family. Enjoy!

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jenny

Cooking Level: Beginning

Living In: Rosemont, Pennsylvania, USA

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Reviewed: Oct. 15, 2006

I made this cake for a family gathering and everyone loved it! I did not use any pecans or nuts. It still tasted great! I am planning on making it again! Thanks for this recipe!!!

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