Reviewed: Apr. 23, 2012

It's a rare day I have butter, milk, and eggs at the same time so this recipe is perfect for me! The cake is very light and airy with subtle flavors. I love that it isn't very sweet, but will do more cocoa next time. I did not like the sauce because it is VERY sweet! Mine set up after 30 seconds so I would suggest stirring every 15 seconds if you have a newer microwave. But, I will dust it with powdered sugar and pass on the glaze from now on.

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Apr. 10, 2012

dear mary brenneman, thank u for sharing this recipe.its very useful for whipping up a dessert in the last minute, esp with the chocolate sauce.i tried this recipe in the microwave and cooked it for about 7.5 minutes.the corners of the cake were hard, but the centre part was good to eat.overall the cake was a little dense, but palatable.

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Reviewer:

chefinme

Reviewed: Apr. 1, 2012

Wonderful! Made as is...except did not make the sauce, was craving caramel instead so I made a simple caramel peanut butter sauce instead. Fantastic with or without the sauce!

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Reviewer:

bcsherwood

Cooking Level: Intermediate

Reviewed: Dec. 29, 2011

This is a great recipe overall, but it needs something with it -- by itself it isn't quite flavorful enough. I was looking for a quick, fairly small recipe to make cake pops with, and this turned out to be exactly what I needed. I didn't make the chocolate sauce, but the chocolate coating on the pops balanced that out. I do recommend this recipe to anyone who wants something quick, easy, and tasty.

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Reviewer:

Cherie.L

Cooking Level: Intermediate

Home Town: Blackfoot, Idaho, USA

Living In: Caldwell, Idaho, USA

Reviewed: Dec. 11, 2011

Sooo good I didn't make any changes. Definitely hit the spot for chocolate.

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Reviewer:

KMERRYDAY

Cooking Level: Expert

Living In: Daytona Beach, Florida, USA

Reviewed: Oct. 16, 2011

The cake was okay, I thought the flavor was okay and texture was fine. But the sauce did not thicken at all. After microwaving for 1 minute, it was as thin as water... like watery hot chocolate. But I made a slurry with more cornstarch and water and microwaved it for longer. I had to stop and whisk it together every 30 seconds or so, because it was thickening around the sides but not in the middle. It finally came together and I added a bit more butter, more vanilla, and added a sprinkle of instant coffee. It was delish.

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Reviewer:

Treesyjo

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Lexington, Kentucky, USA

Reviewed: Aug. 15, 2011

I thought this was great! Followed the instruction to a T and it turned out waay better than i thought a microwaved cake would, and it only took me 15 minutes to make and cook! Thank you for sharing this recipe.

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Reviewer:

dallas12

Reviewed: May 4, 2011

I've tried a lot of microwave cakes - all have turned out terribly dry. This is not one of those cakes! I reduced the sugar a bit and decided to skip the sauce after reading some of the reviews. Instead, I chopped up a slab of dark chocolate and mixed it into the batter, so there were delicious little pockets that oozed chocolate. This helped cover up the slight dryness that's inevitable with microwaving a cake. It's yummy with vanilla ice cream. Can't wait to impress my guests with a fresh-out-of-the-oven 10-minute cake!

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