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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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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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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Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Sep. 7, 2008

My guests and I enjoyed this cake - it's definitely just a "jazzed up" box mix, but since I like boxed cakes, I was okay with that. If you have an aversion to boxed mixes, you might not be totally wowed. I used devil's foox mix, only 1/2 cup oil per other reviews, and regular-sized chocolate chips (recommended if you want to see "fudge" bits in the cake). Baking for 60 minutes in my oven was a bit too long - would go for 50 next time. Drizzled with satiny chocolate glaze from this site - a nice touch that makes the cake look elegant!

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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Aug. 27, 2008

Very, very good and everyone loved it. Super easy to make.

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JillLovesBob

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Reviewed: Aug. 26, 2008

Absolutely delicious! Everybody always asks if I have any of this cake when they are coming over.

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JewelMarie

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Reviewed: Aug. 22, 2008

I made this for a neighborhood picnic - I used the full version - I don't believe in cutting calories on my chocolate desserts!!! I put the Satiny Chocolate Glaze (from this site) on top. It not only smelled amazing - it was gone before I could get a slice. This is probably the easiest dessert I have made in a long time and it got rave reviews!!!

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HANGDOG

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Reviewed: Aug. 10, 2008

I have made this cake many times now and still get requests for this cake for parties. I follow recipe generally as directed, however, I use the Butter Fudge recipe cake mix instead of regular chocolate cake mix. I also use milk chocolate chips instead of semi-sweet. I'm not sure if this makes much of a difference, but it comes out sooooo moist, that I'm afraid to use regular cake mix.

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shayoh1

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 8, 2008

Although this had good flavor, I just couldn't get past the weird eggy texture. It could be related to all the lower fat adjustments (Reduced sugar Devil's Food mix, SF Pudding, Applesauce instead of oil, Light Sour Cream, etc). After three days, there was still a huge chunk of the cake left.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 1, 2008

Very good! Rich and chocolatey. I put chocolate frosting on top of mine, yum!

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Kimberly

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

Everyone that eats this recipe just loves it. It is moist and delicious. I use a full bag of chocolate chips and use applesauce in place of the oil if I have it on hand plus I use fat free sour cream. I also see no need for heating the water, I just use tap water. If company is coming I dust the top with confectionary sugar for eye appeal. Thank you for a wonderful recipe.

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minnie'scooking

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Reviewed: Jul. 26, 2008

Very easy yummy cake! I made it for my husbands work BBQ and it scored big points with his boss! I added a vanilla glaze (found on allrecipes.com) on top and then sprinkled powdered sugar on top. I also added milk and white chocolate covered strawberries in the middle of the hole of the cake for decoration. Very yummy and beautiful! Happy baking!

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Jennifer Spates

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Fernley, Nevada, USA

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Reviewed: Jul. 24, 2008

A bit too greasy for me. It could have beent he cake mix I was using... Otherwise good with a cream cheese topping.

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BARBARA_LUSHER

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Reviewed: Jul. 18, 2008

Two stars as written, simply because having made variations of this recipe many times I was familiar with it enough to know that a full cup of oil is not only unnecessary, but excessive. Using 1/2 cup of oil ups this to 4 stars. I used this as the base for "Ho Ho Cake," also from this site. In addition to the reduction in oil, I used a devil's food cake mix and, for oomph in chocolate flavor and to disguise that "cake mix taste," I used 1/2 cup of brewed coffee for the water and added 1 tsp. of chocolate extract. Moist and tender crumb, richer and more flavorful than just using the standard cake mix directions. This was just perfect for what I was looking for.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 14, 2008

Divine. Only had regular chocolate chips but they worked just fine. Topped with a simple butter & powdered sugar glaze. Reminds me of the crockpot triple chocolate mess.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Jul. 8, 2008

This was an excellent cake! It was very moist and dense. I used a dark chocolate cake mix and semi-sweet chocolate chips, so it had a nice dark chocolate flavor. I just dusted it with powdered sugar, and it looked very pretty. I took this to work and got rave reviews.

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Jada Tapley

Cooking Level: Intermediate

Home Town: Muncie, Indiana, USA

Living In: Anderson, Indiana, USA

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Reviewed: Jul. 2, 2008

This is the cake that my son requests every year for his birthday. Delicious! He is a huge peanut butter fan, so now we substitute peanut butter chips for the chocolate chips. It is perfect as is though. Yummy!

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