Great recipe. I perhaps made a few too many changes for the first time out, and it still came out amazing well. I used ghiradelli baking chocolate which already has the sugar mixed with the cocoa and this somehow seemed less chocolately. I also substituted vanilla yogurt for half the butter and replaced one teaspoon of baking soda with baking powder because I wanted a less dense cake. I also live at high altitude in Colorado, so I had to add 2 extra TBSP of flour and reduce the liquid by a 1/4 cup. After all those changes, I have to say it STILL came out great. That's a pretty failsafe recipe, if you ask me! I slathered it with Cream Cheese Frosting II from this site and it was rich and decadent.
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Great recipe. I perhaps made a few too many changes for the first time out, and it still came...