Reviewed: May 25, 2008

A perfect chocolate cake - and so easy too! Great when served warm with Reddi-wip on the side!

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Reviewed: May 23, 2008

so yummy! but like everyone else said, super loaded in calories and fat!!! i'll try the lighter version as people have suggested next time BUT im sure it wont be nearly as good as the original.

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Lindsay P

Cooking Level: Intermediate

Living In: Bitburg, Rheinland-Pfalz, Germany

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Reviewed: May 12, 2008

Amazingly rich and chocolately. But way too much calories. :( Tasted light and rich at the same time. Somewhat like a good brownie but not. :) I make it in 2 9X9 pans. I'll try the lighter version as per other reviewers next.

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SHORTCUTCOOK

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Reviewed: May 11, 2008

I made this cake with the suggestions of other reviewers to reduce the calories and fat. But then we added back in all the calories in fat but adding ice cream. I'm not sure I like the "lightened" cake alone, without ice cream. I think Lisa's original recipe was great as is and doesn't even need ice cream.

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Barbara

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Reviewed: May 5, 2008

I love it! I used 1/4 cup apllesauce and 1/4 cup light spread, 2 eggs worth of egg beaters and 1/3 cup water and it is so moist. Will bake again soon.

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jcamp71268

Cooking Level: Beginning

Home Town: Nesconset, New York, USA

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Reviewed: May 5, 2008

This was the first recipe I've ever done from this website. I couldn't believe how easy & cheap it was to make. The only changes I made was 1/4cp Kahlua and 1/4cp Coffee to replace the 1/2 cp hot water. And I added 2 tsps Cinnamon. Pam baking spray with Flour coated the bundt pan nicely. It came out in one beautiful piece. We couldn't wait for it to cool, so we served it warm with cool whip on top. My son and I looooooved it! I definitely enjoyed the coffee/kahlua hints with the chocolate. YUMMY :)

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: May 4, 2008

This cake was delicious! I brought it to a small gathering at my in-laws' house and everyone loved it! One girl even asked for a second piece and my husband has requested it for his birthday cake! I topped it with "Satiny Chocolate Glaze." I used just straight up "Chocolate" cake mix, but next time I might use a Devil's Food or Dark Chocolate cake mix. Not that it needed any improvement!

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L. Lenk

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Apr. 29, 2008

So moist and full of chocolate flavor. I poured Satiny Chocolate Glaze(from this site) over top. Perfect!

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Apr. 20, 2008

Although very easy to make, wasn't that impressed. I thought it needed a frosting of some sort. I am interested in making it the "lower calorie" version a few have posted.

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Apr. 15, 2008

i love this cake very very rich and moist.it stayed moist for 3 days. thanks for the recepie.

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OMRAKAN

Cooking Level: Expert

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Reviewed: Apr. 4, 2008

This cake is soooo yummy! The pudding and sour cream make it super moist. It is excellent with a little bit of rocky road or vanilla ice cream. My husband and I can't get enough of it!

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jodiann4

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

The cake is fantastic and so easy. Everybody loves it. The last time I made it I substituted light sour cream and it was just as good -- maybe better, not as heavy. I use the Satiny Chocolate Glaze on it. Yum.....

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karenk

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Reviewed: Mar. 30, 2008

This recipe is amazing!!! It is the only cake recipe I use anymore, I have found that I can switch out the cake mix and pudding mix and chocolate chips and make any kind of cake that I want and it always turns out great. I even made a red velvet cake taste good, and I hate red velvet cake!!!

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thunderbballstud

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Reviewed: Mar. 27, 2008

Every single time I make this people tell me it's the best cake they're ever had. I bake it in 2 9" pans for about 45 minutes and frost with homemade chocolate frosting. Very rich.

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Jill B.

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Reviewed: Mar. 25, 2008

Just sooooo good! I'm not one to eat very sweet desserts and believe it or not, I can devour this one! Without frosting...... it's scrumptious without being overbearing.

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Plumtickled

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Reviewed: Mar. 23, 2008

Super moist and delicious. Try the same method with other flavors of cake mix and pudding mixes to create some one of a kind winners!

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YellowHairGirl

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Mar. 19, 2008

I used half applesauce/half oil instead of a full cup of oil. It didn't affect taste or make any difference, but sure saved a lot of calories & fat grams. I also used mini chocolate chips in this recipe. Delicious when drizzled with a chocolate glaze!!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Mar. 13, 2008

I made this cake for a Women's Luncheon. I didn't use a Bundt pan instead I use a 9x13 pan and baked for about 40 min. It came out delicious. All I had to do was sprinkle powdered sugar on it. It was a hit at the luncheon.

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moonlite203

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Reviewed: Mar. 10, 2008

Very good. I used milk chocolate chips instead of semi sweet. I also drizzled a chocolate sauce over it. Delicious. Very rich. Yum

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Tiffany

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Reviewed: Mar. 9, 2008

This cake is absolutely delicious. I make it as a two layer cake and use chocolate icing. It is one of my favorite chocolate cakes so far and it is often requested by family and friends.

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