The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 6, 2009
I have made this cake several times and it is great each time. Only change I have made is I use vanila cake mix and it is a hit. Everyone asks for the recipe for this cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 3, 2009
WOW! Using a devil's food cake mix is the secret. Very moist and rich. Everyone I have made it for loves this.
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Photo by Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA
Living In: Dallas, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 2, 2009
I make this for the Superbowl every year and serve it warm with vanilla ice cream. I add the Satiny Chocolate Glaze recipe on top, and I also underbake it a little bit so it's gooey!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 31, 2009
This is an awesome, easy chocolate cake recipe! I used a Devil's food cake mix (personal preference) and hot coffe instead of water for an extra rich chocolate flavor. I would not change up this recipe making it "less fattening"--it's a Chocolate cake for goodness sake--"Live, Love, Eat!!" (as Wolfgang Puck says)
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Cooking Level: Expert

Living In: Saint Charles, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 24, 2009
I continue to make this cake at least once a week I've done lemon, chocolate w/orange glaze,Chocolate almond, and spice cake with bannana pudding and applesuce for oil 1/4 oil and 1/2 c of applesauce, I also added rasins pecans, and coconut with a cream cheese icing. I love this recipe. Thank You for sharing this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 19, 2009
I fed this to my family (who are not cake eaters) and it was nearly gone. I followed the recipe exactly except for using light sour cream. It can be considered "Death by Chocolate" so if you don't like it rich, this may not be for you. I made a chocolate glaze that I dribbled on the top (1 c. chocolate chips, 4 Tbsp butter-flav shortening, 1 Tbsp light corn syrup mixed together over dbl boiler) - it was very yummy. Added strawberries to the middle of the bunt cake and it looked as good as it tasted. Thanks!
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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: Jan. 18, 2009
Excellent! I only used 1/2 oil and instead of the water, used hot, brewed coffee. My cake was done in 45 minutes, so start checking it before it's been in the oven one hour! It's easy, moist and delicious.
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Cooking Level: Intermediate

Home Town: Placentia, California, USA
Living In: Monterey, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2009
simply delicious!!! I sub'ed buttermilk for the water. It was marvelous. This is a keeper. Thanks for posting this great recipe.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2009
I've had this cake in my recipe box for a looooong time and it's really good and easy. But you want to cut the oil down to 1/2 cup, replace the water with brewed coffee or even dark rum, and use chocolate chunks, or at least standard-size chocolate chips. After that it's a chocolate lover's heaven on earth. Tastes GREAT with Breyer's mint chip ice cream!!!
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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: Jan. 12, 2009
I have made cupcakes out of this recipe (both regular size and mini) and they turn out just as delicious.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2009
Have been making this cake for over 30 years. As another reader noted, 1 cup oil is excessive. 1/2 cup is more then enough.
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Englewood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 11, 2009
You do not need 1 cup oil, you only need 1/2 cup. I've been making this recipe for several years from a Baker's chocolate recipe book before I saw it on this site and I've always only used 1/2 cup. I have used regular size semisweet chocolate chips at times, but most of the time have used 1 pkg.(8 1oz. squares) of semisweet baking chocolate chopped. Either way this cake is absolutely wonderful, and does not taste like it started out as a box mix. Everyone that I have ever made this recipe for loves it. You don't need a topping at all, but powdered sugar looks pretty if you dust it on after the cake cools. If you like chocolate, you'll love this cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 1, 2009
AMAZING!! We make it every holiday. Its rich and not dry. you have to try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 20, 2008
Yum! Followed recipe exactly - my family loved the results.
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Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA
Living In: Edwardsville, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 17, 2008
This is the same as the Cake Doctor recipe except double the oil! It really doesn't need that much oil. Try it you'll see. Next time I think I will try it with peanut butter chips.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Photo by EMMA37
Reviewed: Oct. 19, 2008
This gets four stars for ease. I followed the recipe to a T and I just felt it tasted 'store cake mix'y. I would make again in a pinch if I was pressed for time. It was not yucky....just.....normal.
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Photo by EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 7, 2008
Excellent! A great recipe you can count on turning out right--looks great and tastes terrific! Rich enough to serve without any frosting, but powdered sugar or a tiny bit of glaze are nice too. Thanks for sharing!
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Photo by JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 4, 2008
this has always been my savior dessert when last minute visitors come over. I did it with the regular cake mix (not chocolate) and it was good too. I loved this one too,but its good to change it up once and a while.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Photo by Tricia Jaeger
Reviewed: Sep. 19, 2008
This cake was good but nothing real extraordinary. I felt it could've used 2 cups of chocolate chips instead of one. I cut back on the oil by 1/4 C, even the box says to add 1/2 C and I didn't think the few extra ingredients would warrant adding a whole nother (is that a word?) 1/2 C. of oil.
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Photo by Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 19, 2008
Perfection! For even moister cake, use half sour cream and half yogurt when it calls for sour cream.
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Photo by Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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