Reviewed: Jul. 20, 2009

This cake is awesome! I made it with the old-fashioned 7 minute frosting and my family went crazy over it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

I used more coco powder. (Dark chocolate powder and regular cocoa powder mixed). the icing for the cake was really good. I got it to temp and stirred with wire wisk then poured into bowl and beat until peaked. was really thick and fluffy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lkiesha74

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2008

i forgot to add PLEASE DO NOT add water to your frosting it will ruin it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jeannie O.

Cooking Level: Intermediate

Living In: Davao City, Davao, Philippines

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2008

Five star ONLY w/ suggested changes: use 1 cup of butter - please, 2 Tablespoons is NOT enough! Next, add in 3/4 tsp almond extract, increase the cocoa to 1 cup, leave out the water, and increase the buttermilk to a total of 2 1/4 cups. Instead of all purpose flour, swap over to cake flour (use the same amount - I know I'm breaking the "cardinal" rule of substitution, but trust me, it will work out just fine).

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2007

The frosting was "suggested" by Taste of Home. I had origionally served this with fat free chocolate pudding as the frosting only when dishing it up. It added significant chocolate flavor and a nice moist dessert like satisfaction without being too bland or too sugary. It's an excellant base with a nice Ganache!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JAMIEREGIER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2007

The frosting seemed to get really thin and runny; I'm not sure what the secret is to making it thicker. To remove even more fat, I used just egg whites for the cake itself, as well as the icing -- it tastes just as good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

azantalwiener

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2006

This cake was nice and moist, but was bland; it didn't have nearly enough chocolate to make it appropriately sinful. It wasn't fabulous enough to make me want to try again with modifications. Oh well...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2006

Tried this a couple of days ago. It tastes better after a day or so of settling. I'd definitely bake it again but only at occasions at it is so rich and weight enhancing ;). Thank you.

Was this review helpful? [ YES ]
1 user found this review helpful