Reviewed: Apr. 16, 2011

this cake is AWESOME! i use 1 cup of strong coffee instead of the water and the flavor is wonderful. =) SUPER good with just a simple glaze made of out powdered sugar, milk, vanilla, and a little butter. (best with sprinkles ;)

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Reviewer:

inDenmarkandcooking

Cooking Level: Intermediate

Home Town: Frederic, Wisconsin, USA

Reviewed: Mar. 24, 2011

Seriously the best cake I've ever made. I made it into cupcakes. Awesome. Cant's enough good. The only thing is I didn't have buttermilk so I used Greek yogurt. Fantastic!

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Reviewer:

jinger

Reviewed: Oct. 3, 2010

well, I made this cake and it turned out tough, not nearly chocolately enough. I followed the directions exactly and made no substitutes. I did bake in 2 round cake pans but less time.....not impressed

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Reviewer:

darlene

Home Town: Yarmouth, Nova Scotia, Canada

Reviewed: Aug. 30, 2010

This is a great, moist cake! I believe this is the chocolate cake my mother used to make us when I was little as I remember her boiling water for the cake and the taste is similar. I actually made CUPCAKES out of this recipe. Wow, they were awesome! Very moist, yet firm enough to hold up to mounds of buttercream frosting with sprinkles. Thanks so much!

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Reviewer:

pkayemommy

Cooking Level: Expert

Home Town: North Little Rock, Arkansas, USA

Reviewed: Apr. 6, 2008

Yum! This cake was a very spur-of-the moment cake, and I picked this recipe simply because it was the first well-rated recipe that I had all the ingredients for. I halved the recipe, used margarine instead of butter, and at least doubled the cocoa powder. I also added about a cup of mini chocolate chips, and I'm glad I did, because the cake itself didn't have a very strong chocolate taste to it. It took about 40 minutes to bake in a 8x8" glass pan. I melted together about 1/4 cup butter, 1/3 cup chocolate chips, vanilla, and 1/3 cup milk to make a frosting, and after I pulled the cake out of the oven I poked holes in the top and spread the frosting over. I served it piping hot to an impromtu group of people, and it recieved wonderful reviews; someone even said it was the best chocolate cake they'd ever had. I think a lot of the wonder of the cake was in the fact that it was warm, which really wins desserts a lot of points for most people.

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Reviewer:

Marie

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 15, 2008

Took five extra minutes to cook but this cake has great flavor! Also, used a heaping 1/4 cup cocoa for flavor punch. I usually add a bit of instant coffee to most chocolate cakes/brownies I make and I did to this one too - about 1-1/2 tsp. Really does a lot to intensify the chocolate flavor. Iced with a cocoa/butter flavor crisco icing and was really really good. I make a similar cake that calls for two sticks of butter - obviously that one is a bit more decadent. The texture on this one was a bit more "fluffy."

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Reviewer:

EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

Reviewed: Mar. 10, 2008

i was a bit worried about making this cake because of one of the reviews,i was pleasantly surprised.i halved all the ingredients as i did not want to make so much.i am also on a restricted diet so i did not use butter and just used some veg oil.instead of butter milk i used soya milk with some cider vinegar mixed together.it turned out so moist and tasty.lovely cake and my whole family are racing through it!

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Reviewer:

somc

Cooking Level: Intermediate

Reviewed: Feb. 29, 2008

Moist and delicious

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Reviewer:

EmilySC

Cooking Level: Intermediate

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 22, 2007

this is the exact recipe that my oklahoma mother used and was her chocolate cake of choice. Mom was an army wife and I can say this is time tested through the us and europe. never heard anyone complained they were do busy getting the next bite. fantastic cake. marshall 918

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Reviewer:

marshall918

Reviewed: Nov. 28, 2007

Perfect! I use this recipe when I want to make a ganache frosting. It's quick, easy and makes a cake thick enough to pick up from the bottom without falling apart. Thank you.

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