The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 1, 2009
Sweet! Subbed with 1/2 cup veggie oil, 1/2 cup coffee (in place of the hot water), and added 1 tbsp. Mint extract per recipe. I made 75 cupcakes for my daughter's slumber party, and my e-mail's been swamped with requests from parents and teachers ever since! Stay creative, no frosting needed, fork optional!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Jun. 28, 2009
Best chocolate cake I have had!! I use naturally sweetened apple sauce instead of the oil and it comes out super moist every time!! I sprinkle it with powdered sugar and it's a hit every time!! :)
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Photo by Beechblondee5

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2009
This was very moist and had a very good flavor! I will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 20, 2009
This recipe was a hit with all of my family and friends. My 17 year old son loved it and ask for more which is rare. I followed the recipe to the tee except adding all of the chocolate chips and I baked it in a 9x13 pan. I sprinkled with powdered sugar and added a dab of cool whip when serving. It was great several people ask me for the recipe. This is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 15, 2009
Thank you so much for sharing this recipe. The cake turned out very moist and rich. I served it with fresh whipped cream and rasberries. I can't wait to make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 14, 2009
Everyone loves this cake. It is decadent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 14, 2009
I made this cake following the recipe to a T-well I can't say to a T because I used a whole bag of milk chocolate chips. And I also made the cake using the suggestion of using only a 1/2 of oil. The cake using 1 cup of oil was more moist then only using 1/2 c of oil. The cake with only a 1/2 c of oil was a little more dense. This is a keeper-following the recipe to a T.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Rupert, Idaho, USA
Living In: Ogden, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 13, 2009
5 stars is not enough~~~~~~ Best chocolate cake ever......i used Betty Crocker triple fudge mix...fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 30, 2009
Too die for
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Photo by leesa

Cooking Level: Intermediate

Living In: Quartz Hill, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 19, 2009
This was ok, but definitely not the best cake mix "fixing" cake I've made. I replaced the oil with applesauce, as I didn't realize I was out of vegetable oil until I started to get everything together. Usually that doesn't make any difference in the outcome, but I wonder if that is why the cake was only so-so.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 17, 2009
This recipe is easy and delicious. I made it for a work function and was immediately asked for the recipe. I will definitely be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 16, 2009
Really good cake. We did as suggested and used applesauce instead of oil, low fat sour cream and sugar free pudding and it still was wonderful. There were no left overs.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2009
made this over the weekend for my daughter, she loved it. we will definitely make it again. followed other suggestions and only did 1/2c oil. it was still super moist.
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amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 29, 2009
Outstanding!
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Cooking Level: Intermediate

Living In: Danville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2009
made this cake today for supper at my daughter's house everybody loved this cake! super moist,rich and chocolate lover's dream come true!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 17, 2009
"This is the best cake you ever made me for my birthday!" Since it was the 29th birthday cake I've made for him so far, I took this as a fantastic compliment! I used 1/2 the oil, as suggested by other reviewers and added extra mini chocolate chips. This cake was moist and chocolaty, and perfect as a layer cake. I frosted it with homemade decorator icing. I will make this again.
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Home Town: Gaithersburg, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 17, 2009
This was very moist and rich, but no real WOW factor for me and I love chocolate.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 15, 2009
Man I hate to bash a recipe, but 1 cup of oil and 4 eggs is just way too much for this. After mixing all the ingredients you could see how visibly slick and oily it was. Like others said, cut to 1/2 cup oil and I even think you can get away with 3 eggs since youre adding a 1 cup of sour cream. I honestly dont even want to eat it.
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Photo by realgapeach77

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 13, 2009
I made many of the changes that are suggested to lighten the calorie and fat load, because over 500 calories per slice is insane! I used light sour cream, used 1/4 cup of oil and 1/4 cup applesauce and a fat free sugar free pudding. These changes make the cake slightly more dry, but if you bake it a day ahead and keep it covered it will be just as moist and delicious as the original recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 10, 2009
It's a wonderful recipe! People love it when I do it. It's fast and easy and taste fantastic
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