Reviewed: Feb. 12, 2008

I used the OJ instead of sour milk, added 1 tsp cayanne pepper,1 tsp cardamon, increased the cinnamon to 1 tbsp and added 1 tsp cinnamon extract. I bake this regularly for many different people.

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Reviewer:

jennicakes

Cooking Level: Expert

Reviewed: Dec. 23, 2007

I made this over Christmas and my Father-in-law wants me to make it all the time.

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Nikki's Cooking

Reviewed: Dec. 5, 2007

Oh my G*d yes! A few changes though: I used pineapple/orange juice instead of the milk and added about 1 tsp. chipotle chili powder. Butter not margarine. Also 1/4 cup tequila as part of the water. I used the coffee/cinnamon frosting others recommended but with espresso powder. I had people on low carb diets begging for pieces to take home. This is a keeper--I sent this recipe to my mom.

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Reviewer:

Tim Grair

Cooking Level: Expert

Home Town: Delavan, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 26, 2007

I would have rated it a five, except that it was a bit thin, and I even made it in a 9 x 13 pan. It was so easy, the flavor was delicious and the texture was great. A bit of a cross between a brownie and cake, but I like it that way. I frosted it with the recipe for Cinnamon Coffee Frosting from this site an it was a huge hit at Thanksgiving dinner!

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AMBERKRYNOCK

Cooking Level: Expert

Home Town: Hamilton, Michigan, USA

Living In: Welch, West Virginia, USA

Reviewed: Nov. 20, 2007

this was delicious. got lots of compliments. I used buttermilk. for sugars used 3/4 c. white sugar, and 3/4 cups brown sugar. butter instead of margerine. I also added a tsp of cayanne pepper, 1/2 cup chopped pecans, and 1/2 cup coconut. frosted with a cinnamon vanilla butter cream.

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LAFORGIAM

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Reviewed: Sep. 17, 2007

I made this cake using oj instead of sour milk and with the addition of cardomom, ground cloves and a touch of cayenne pepper. It was so moist and dark and wonderful on the inside, but looked a bit of a mess on the outside, a bit like a giant muffin, with a big crack running across the top. It also kind of fell apart when I moved it or attempted to cut it. But being a beginner, this could well have been my own fault, maybe I made a mistake somewhere along the way. And I also found it took much longer to cook than was indicated - I took it out after half an hour and though the top was cooked it actually wobbled, because inside it was still liqiud. However, I must emphasize, when it was finally done, it tasted great!

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Reviewer:

wildflower

Cooking Level: Beginning

Home Town: Sydney, New South Wales, Australia

Reviewed: May 7, 2007

This cake was great. I halved the recipe and made it in a 9x11 pan. I put chocolate icing on it and I used the OJ instead of sour milk. It was fantastic! :) Very tasty.

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Reviewer:

Danya

Reviewed: Nov. 22, 2006

This was my ultimate favorite cake when I was growing up; the recipe came from my Texan grandmother. But in her version, you mixed the flour and sugar in a large bowl, and then heated the margarine, oil, water, and cocoa in a saucepan on the stove. Melt the margarine and bring it to a boil, stir it up and then pour the mixture over the flour and sugar. Then add everything else (beat the eggs a bit before adding them). Bake in a rectangular cake pan. I almost always double the cinnamon because I like it a little stronger. Grandma's version also had a pour-over frosting: melt another stick of margarine and add one quarter cup of cocoa and 6 tablespoons of milk. When it boils and the margaine is melted, remove it from the heat and beat in as much powdered sugar as you can (recipe alled for "1 box", but I always used more), along with 1 tablespoon of vanilla. Pour over the warm cake. YUM!

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Reviewer:

dreamysweets

Reviewed: Aug. 3, 2006

Awesome cake. This was my first attempt at ever making a cake and was told by family it was the most moist, best tasting homemade cake they had ever had. Its good with whipped cream on top

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