Reviewed: May 13, 2012

This cake was delicious! It was very moist. I used real butter and buttermilk instead of sour milk. I made it for a family get together and did not have any to take home......it was all gone!!! I will definitely make it again.

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Reviewer:

Babydoll

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Stone Mountain, Georgia, USA

Reviewed: May 2, 2012

I made this cake exactly as directed and it was delicious, light and rich. I did, however, add dreamysweets recipe for pour-over icing. The cake would be wonderful plain but it's extra good w/ the frosting!

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Reviewer:

CMKuhns

Reviewed: Mar. 17, 2012

This was obscenely delicious!!! chocolate lovers BEWARE, It's irresistibly mouth watering & addictive.

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burbfabulous

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

exceptional, the very best

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Reviewer:

Dale

Reviewed: Jul. 20, 2011

An excellent, moist chocolate cake...I used half white sugar, half brown, doubled the cinnamon and used a cup of coffee instead of a cup of water. I frosted it with the chocolate cookie buttercream frosting from this website. Very good!

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jul. 10, 2011

Good texture. I used coffee instead of water (almost always do with chocolate cake) Covered it with chocolate ganache and served it at our staff bbq with great results!

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Reviewer:

RedRocket

Cooking Level: Professional

Living In: London, Ontario, Canada

Reviewed: Jun. 14, 2011

Oh my gosh. This was sooooo moist and wonderful!!! I used unrefined sugar and coconut oil. I also added a whole bag of chocolate chips since I wasnt going to frost it (I didn't need to use the whole bag though cuz the cake itself was so good). Next time I make it I will top it with whip cream and crushed Heath bar.

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Reviewer:

Kit Gonzales

Reviewed: Jan. 25, 2011

Very moist, nice not-too-sweet flavor. We did change a few things, of course. Used butter instead of margarine, and I used 1/2 c. of milk with vinegar in it for the sour milk. Instead of adding a cup of water, I used 1/3 c. water and about 2/3 c. strong brewed coffee. I did add a little extra cocoa. I had a little trouble getting it out of the pans, I used round cake pans, so maybe next time I'll follow directions to use a 12x18. I'll be making this again and again, it was delicious.

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Reviewer:

Kim M

Reviewed: Dec. 31, 2010

Needs salt. I subbed the milk for OJ as others had suggested. I also use butter not margarine. I put into two 9" pans and had to bake for about 43 minutes. Much longer than I ever have had to for a cake like this, but towards the end of baking it is perfect! Can't wait to have it! I will fill with a chocolate butter cream that I added cinnamon to and topped with a chocolate ganache....should be beautiful!

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