Reviewed: Aug. 13, 2012

I substituted apple sauce for the shortening. For the frosting I went with mixed berries and whip cream. Very Very delicious! This is a keeper.

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Reviewer:

jrjholley

Reviewed: Jun. 16, 2011

I had to use canola oil instead of crisco but my cake turned out just fine. It rose nicely and was not dense or fudgy at all. As good as any chocolate cake I've made!! Love that it fits in an 8x8 so we don't have a huge pan of dessert sitting around for just my family. I paired it with "light and creamy brown sugar frosting" from this site. It was just the right amount of frosting for this little cake.

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Reviewer:

bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Reviewed: Jul. 13, 2010

7.14.10 This is the best DARK CHOCOLATE cake. It is.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Aug. 23, 2009

Unlike the reviewer who described this as light and airy, I agree with Sumchelle that this is a dense cake, rich and moist, but still tender - and definitely not "fluffy." Deep, dark chocolate, stick to your fork delicious! I did use the shortening as called for, and freshly brewed hot coffee rather than the water. So many frostings would work well with this, but I chose Brownie Frosting, also from this site. This satisfies even the most serious chocolate craving!

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12 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 9, 2009

The only change I made was using HOT COFFEE instead of WATER. (Always...) This cake is soooo incredibly dense and rich. I made it in a bundt pan, same cook time. I enjoyed this a lot more though when it was fresh from the oven, all hot.

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 9, 2008

I loved this recipe. I used unsalted butter instead of shortening. It was chocolatey and delicious.

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7 users found this review helpful

Reviewer:

zacksmom2

Cooking Level: Intermediate

Home Town: Corner Brook, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jan. 6, 2008

Excellent. This was easy to whip up and tastes great. I used 1/2 cup butter rather than shortening and added lemon to regular milk since I had no buttermilk. It turned out just like I wanted.

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9 users found this review helpful

Reviewer:

Julie

Reviewed: Feb. 11, 2007

Wonderful cake. Easy to make. Light, moist and airy (all important qualities in a cake). New family favorite.

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5 users found this review helpful

Reviewer:

Sharon Little

Cooking Level: Expert

Home Town: Bonanza, Alberta, Canada

Reviewed: Feb. 10, 2007

I am not typically a negative person, but I can find nothing good to say about this cake. The fact that the recipe only calls for a single egg should have been a clue to me that this would be more like a fudgy brownie than a cake. It was moist, but it was too dense. If you like airy, spongy cakes, this is NOT the cake for you.

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Reviewer:

Stephanie Barnes

Reviewed: Jan. 18, 2007

This was so good. My three year old wanted cake the other night and I didn't have a cake mix so I searched and searched and decided to try this recipe. Everyone liked it. Thanks.

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3 users found this review helpful