Reviewed: Feb. 8, 2012

I am sorry, but I didn't like this cake at all. It had really unappealing consistency and flavor.

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Reviewed: Jun. 18, 2011

I wasn't a big fan of this recipe (sorry!). The chocolate flavour is definitely weak and it wasn't as moist as other pound cakes I've made. I followed it as written.

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adriane

Reviewed: Jun. 16, 2011

I had a little extra batter that I used to make mini cupcakes and my granddaughter loved them.

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Granny

Reviewed: May 18, 2011

I hate giving negative reviews but I feel like I have to on this one. I am a professional cake designer so I know my way around cake. This cake had a strange texture and was very heavy but not in a good way! The chocolate flavor was very lacking. My two year old wouldn't even eat this cake. I will stick with my own chocolate pound cake recipe. Sorry!

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5 users found this review helpful

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misty_n_ryan

Cooking Level: Expert

Reviewed: May 6, 2011

This cake is moist and delicious! I added coconut and pecans to the batter then frosted it with a German Chocolate cake frosting also on this site and it was wonderful, however this cake really needs no frosting. A dusting of powdered sugar for looks will do.

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JoeTheBaker

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Devine, Texas, USA

Reviewed: Apr. 12, 2011

LOVE this cake! My son volunteered me to make a couple of cakes for his school's cake walk fundraiser and I decided to give this one a test before making it for the school. It was by far one of the easiest cakes I have ever made and it is delicious! The only draw back (if you consider it one) is that once I put it on the table for the family to try it was gone in less than five minutes. It was a huge hit and my husband is having me take one up to his work today for him and his co-workers. I am sure it will be a big hit at the cake walk and has become a family favorite!

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Leigh

Cooking Level: Intermediate

Home Town: Fernandina Beach, Florida, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 31, 2011

This sounds sooo yummy. It takes coffee cake to the next level!

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4 users found this review helpful

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NikiCupcake

Living In: Sacramento, California, USA

Reviewed: Mar. 29, 2011

Excellent recipe! My first successful Bundt cake. The author is not kidding about greasing the fluted pan liberally. I used shortening and flour, make sure to get in all the creases. I ended up using buttermilk because I had precisely one cup left. I also used BAKERS squares as I did not have powdered cocoa. Both easy conversions to the original recipe simply by reducing the butter a bit. (3 Tb in my case). It is also true that the cake does not need frosting. I simply drizzled the 'Chocolate Glaze I' on top for fun. Yummy cake! Thanks for posting!

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8 users found this review helpful