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

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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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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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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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somc

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

Moist and delicious

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EmilySC

Cooking Level: Intermediate

Living In: Allentown, Pennsylvania, USA

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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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marshall918

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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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lysithea6180

Cooking Level: Intermediate

Home Town: Cheektowaga, New York, USA

Living In: Amherst, New York, USA

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Reviewed: Oct. 14, 2007

I would have to say that this cake lacked a little bit of flavor. There didn't seem to be enough chocolate. My kids said it was ok but they prefer another one that I make. I did use a bundt pan and baked it for 38 minutes. UPDATE: Unfortunately my kids and I didn't even want to have any more of this cake and it went down the disposal. Sorry but I have to change my rating.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 19, 2007

I had never made a cake like this and was a little leary, but I followed the directions,[also used regular milk] and was very impressed.This cake is soooo moist and it rose very well. I topped it with p.butter icing [hubby does not like chocolat icing.weird I know] and it is wonderful. This cake does not even need icing. A wonderful light chocolate flavor. Thanks for the receipe!

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ginny

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

Living In: Oakland, Maryland, USA

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Reviewed: Aug. 16, 2007

This cake is soooo moist it almost falls apart in your hands. Everyone loved this recipe so much, a day after it was all gone, I was asked to make it again. I followed the recipe exactly and it turned out perfect!

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teta76

Cooking Level: Beginning

Home Town: Jeddah, Makkah, Saudi Arabia

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Reviewed: Mar. 16, 2007

Everyone loved it; iced with icing recipe from previous reviewer.

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HolleyBuddie

Cooking Level: Expert

Home Town: Chama, New Mexico, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Nov. 22, 2006

THIS is the exact recipe my Texas grandmother passed down to my Mom. It was my ultimate favorite cake, growing up. It is very similar to the "Mexican chocolate cake" on this site, except for the stovetop work. This cake is awesome and moist and delicious! My grandmother's recipe also included a pour-over frosting: melt 1 stick margarine with 6 tablespoons of milk and about 1/4 cup cocoa in a saucepan until it boils, then remove from heat. Beat in powdered sugar (about 4 cups, but I never measure) and 1 tablespoon of vanilla. Pour over warm cake. YUM!

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dreamysweets

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Reviewed: Mar. 7, 2006

I've used this recipe since the early 70s..we love it as does everyone who tastes it. At times I have added a thin layer of mini marshmallows to top of cake as it comes from the oven. Place back in over for a few minutes until the marshmallows puff up. Remove from oven and drizzle warm chocolate frosting over entire surface. Ummmmm, Yummmy..did you say: Mississippi Mud Cake? Yep, I did!! Just plain good eatin'...

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