Reviewed: May 22, 2012

WOW!! This cake was amazingly fabulous! I didn't have a chocolate cake mix on hand, but I had a carrot cake mix and thought the combination of coconuts, pecans, etc. would be an excellent blend. No turning back! My husband raved about this until it was gone and then wanted me to bake another. The only other change was I used butter instead of margarine. I had no sticking to the pan. This recipe will be in my TOP 3 list of favorites!! Thank you!

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Reviewer:

Butterfly1789

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Apr. 9, 2012

I would either halve or eliminate the first butter. I will make it again, but without the butter. Usedparchment.

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Reviewer:

LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

Reviewed: Mar. 16, 2012

I should state up front that I am not a chocolate lover, especially a chocolate cake lover. With that said, I was a little dissappointed in this cake. I found all the ingredients being things I love (aside from the chocolate cake). I just expected more I suppose. I served it warm and then went back later and tried a piece that was cool. It did taste better after cooling. My brother in law (whose not a cake eater either) said it was the best cake he'd ever had. So it's all in opinion.

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Reviewer:

Dena

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Stanton, Kentucky, USA

Reviewed: Feb. 19, 2012

Originally I thought this cake might be dry, but I was so wrong! The gooey stuff at the bottom totally make this cake delicious. I'm not a fan of coconut so I left it out and it still turned out wonderful. Thanks for the recipe!

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Dragonfly

Reviewed: Jan. 31, 2012

I thought this was GREAT! I didnt have any problems with sinking, etc. But my advice is DEFINITELY make this a day ahead. It gets better the longer it sits.

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Reviewer:

lauren72799

Reviewed: Jan. 8, 2012

Awesome! Some modifications... I used only one stick of butter and melted it with the cream cheese in the microwave. I used 4 cups of confectioners sugar. The recipe I had said to bake for 45 minutes and I used the convection setting on my oven and it was perfectly done at this time. When it cooled, I also melted Ghiradelli chocolate over the top.

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Reviewer:

mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

Reviewed: Jan. 3, 2012

Loved the flavor tried to make them into cupcakes would not recommend, but as a cake it was delish!

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Reviewer:

cgiblin

Reviewed: Nov. 14, 2011

Moist and delicious (used black magic cake) but not loved by my family. Amy and Dad B enjoyed it ( and Corynn). Very much like an upside down German chocolate cake.

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