The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2007
This cake was delicious! Not overly sweet, just perfect. Great with coffee or on it's own. Definitely a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2007
Reduce the oven to 325. I made muffins - they taste like Otis Rudenmeyer(sp)like the other said. I reduced 1/2 oil for milk like the other person suggested. I used melted Betty Croker fudge icing as suggested. Next time I'll try substituting the carbonated beverage and reduce fat even further like other suggested. Used mini chips. Made thin two layer cake with remaining batter. Icing is must for cake - not so with muffins. Muffins went really fast - cake not so - I ended up eating most of it (bummer) and threw away the remaining. I agree - this is good and I'll make the muffins again - i guess expectations were too high based on reviews - guess it depends on what you are used to....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 1, 2007
A chocolate lovers dream. Made this for my husband and he was in 7th heaven! Very moist and delicious.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 19, 2007
I've made this a few times now, and was told each time "this is the best chocolate cake EVER"! Have used the satiny chocolate glaze on it, as well as a raspberry chocolate glaze which was excellent too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 9, 2007
XXX yummy i love it. I can eat ova 100000000
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 5, 2007
WOW! It was great! I really loved it….I kind of like cakes with Kalhua so I added ¼ cup…it came up awesome!!! Definitely I keeper!!! SOOOOO moist!!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 3, 2007
I made this for another family and saved some for us! We love this cake! I can't wait to make it again.
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Cooking Level: Intermediate

Home Town: Madison, Alabama, USA
Living In: Swayzee, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2007
This cake was very moist and delicious. I just about choked on it though when I read how many calories and fat was in it. If I make this again I will definitely lighten it up like the other reviewer suggested.
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Cooking Level: Intermediate

Home Town: Americus, Kansas, USA
Living In: Pratt, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 1, 2007
Very good, very rich. Doesn't need frosting! Of course, as most All Recipe users, I didn't follow the exact recipe! I subbed Ricotta cheese (cause we're having a blizzard and I didn't want to go out for sour cream!) for the sour cream. Chunky applesauce for half the oil. And used full sized chocolate chips. Excellent, moist, deep dark chocolate flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 25, 2007
I made this for a church potluck. It one for best dessert. I made it just as the directions said. However, I did add a chocolate glaze on top to make it even more rich. I would definantly make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 22, 2007
Thanks Lisa! I'm not much of a baker and this cake turned out excellent! I also used the chocolate satin glaze (doubled the recipe) and drizzled over the top. Many compliments! I baked it 55 minutes, cooled 20 minutes then added the glaze.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 15, 2007
I made this cake with yellow cake mix and vanilla pudding instead, but it has gotten raves from my co-workers! Last night, I could not stay away from the scraps of the cake; I kept eating them because it was so flavorful and moist!
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Photo by Nicole K.

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Reisterstown, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 12, 2007
This cake was moist and yummy. The only change I made was to add a glaze that I made out of: 1/4 c melted choco chips, 2 T butter and 2 T corn syrup which made the cake extra delicious. I've also made this cake with yellow cake mix and vanilla pudding mix and even added coffee for the water. Great recipe. thankyou Lisa
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 5, 2007
Good cake. Did not taste like a box cake to me. I served with fluffy peanut butter frosting from this site with a dallop of cool whip. Delish!!!
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bj

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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 2, 2007
I made this cake for my daughter's birthday. I thought it was a little dry and bland.
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Meg
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Bartlett, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 2, 2007
I have made this per recipe directions, but I now make it a little different (if you see how many calories for one serving, you'll know why I changed it a little. 525 calories for 1/12th of a cake? Who cuts it into that small of pieces....LOL) I use fat free sour cream, sugar free pudding and use 1c of no-sugar added applesauce instead of oil & egg beaters in place of eggs . It still tastes GREAT and you reduce the calories to about 290 calories a serving and the fat by OVER 1/2 per serving! (my husbands male co-workers ask for me to send this in about once a week and they have no idea it is 1/3 less calories, 1/2 the fat and less sugar then original recipe I sent in before) The orginal version is 6300 calories for the whole cake and 432 grams of fat. The reduced version is 3570 calories and 180 grams of fat for the whole cake.
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 1, 2007
This cake is wonderful. It's moist and the flavor is perfect. I've made it several times and it always gets devoured. Definately a keeper.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Spindale, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 30, 2007
For any chocolate lovers, this is the cake for you. It was so moist and full of flavor. Yummy!!!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Frederick, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 19, 2007
YUM! Made exactly as directed with a devils food cake mix and raspberry/dark chocolate chips in a bundt pan. Took it to a party and it was a HIT - everyone raved over it! I am a dark chocolate lover so the less sweet more rich chocolate flavor was perfect for me. Will probably try using applesauce instead of oil next time. I didn't ice it, but I did dust it with powdered sugar right after I got it out of the oven (because I was running late) and the sugar carmelized a bit and made this awesome crunchy coating that contrasted well with the rich, moist cake.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Marlton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 13, 2007
Just had to say that this recipe makes the best cupcakes we have ever had. No need for frosting even, just dust with some powdered sugar. However, some chocolate frosting does put it over the top for those special days!
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