Reviewed: Sep. 29, 2011

Rays sister made this one. Wow, his the craving for chocolate perfectly! She also used substituted 1/2 the sugar for splenda.

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Reviewer:

Nicole & Ray

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: May 24, 2011

I didn't care for the texture that the cornstarch gave this cake. there are better recipes.

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Reviewer:

Weekend Chef

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Cooking Level: Intermediate

Living In: Gresham, Oregon, USA

Reviewed: Apr. 6, 2011

Fun and simple. This cake is not a decadent cake but who cares? The batter is very sweet and for a healthy girl going through final exams and that time of the month, it made the perfect guilt free treat. I halved the recipe and made two cute little cakes. This morning I cut one slice and served it with honey, sprinkled ground flax seed for a lovely nutty taste, greek yogurt, drizzles honey and slice bananas and cinnamon. For me, it was sticky, spongey and like a little chocolatey self-hug.

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olearyk11

Reviewed: Jan. 30, 2011

Taste is good, but the texture is dense and spongy.

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1 user found this review helpful

Reviewer:

busymom923

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: May 10, 2009

I made this for Mother's Day dessert and it is a keeper. We loved the dense fudge like texture. You always want more chocolate but calorie for calorie I'll be making this again.

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4 users found this review helpful

Reviewer:

Reviewed: Feb. 10, 2009

Did not have very good flavor.

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1 user found this review helpful

Reviewer:

Brianna

Cooking Level: Intermediate

Reviewed: Oct. 12, 2008

Not bad for low fat. I reduced the sugar and added some applesauce to make it a little less firm. Needs frosting! I topped it with sugar-free cheescake pudding mix folded with Cool whip.

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24 users found this review helpful

Reviewer:

Bakeaholic

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Crown Point, Indiana, USA

Reviewed: Jan. 12, 2008

This cake tasted delicious, however, it was very dense and had a bread-like texture to it. I served it with raspberry sorbet, which made it even tastier.

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5 users found this review helpful

Reviewer:

sweet-o-wheat-o's

Reviewed: Oct. 8, 2007

It tasted like custard and almost no chocolate.

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2 users found this review helpful

Reviewer:

Kay

Reviewed: Jan. 8, 2007

Pretty good, but needs more chocolate for my taste. I'd add more cocoa next time. I also used Xylitol for the sugar and it was plenty sweet. It needed to cook for 15 minutes longer than recipe called for and makes a nice dense cake. Again, needs a little something extra, so this time I'll frost but if I make this again and add more cocoa, probably won't need any frosting in the future. Good low fat, if not low calorie, recipe.

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8 users found this review helpful