Absolutely delicious cake and very easy to prepare! My family love it and just can't get enough! The only difficulty I've had is getting it out of the pan in one piece as it is so moist that it tends to stick in a couple of places even when the pan is liberally greased and floured. I'm thinking I'll try lining the pan with greaseproof paper next time and see if that works better. I've baked this a few times but most recently for my son's birthday party last weekend where it was a big hit. I omitted the cocoa and pecans from the icing for a slight variation in colour and flavours and it worked equally well. One of my son's friends enjoyed the cake so much he has requested the recipe so his own mum can make it for him! :)))

What a great recipe! I was looking for a recipe for a chocolate cake that would use buttermilk since I had it in the house and I'm so glad I picked this one. It is so moist and flavorful (the cinnamon makes it). I did not make the icing and the cake works wonderfully on its own. I also baked the batter in an old-fashioned muffin tin to make individual cakes and they came out great (I baked them for the normal muffin baking time: 15-20 min). I drizzled store bought hot chocolate sauce on top since it was what I had on hand and it was a great chocolaty dessert!

After reading other reviews I tripled the chocolate, and the cake was still not very chocolate-y. The texture was absolutely terrible, it was as dense as a brownie. I baked the cake in layer pans... big mistake... this is not a layer cake. I was disappointed in the cake

i made this yesterday as we were having people over and i made them as cupcakes. everyone loved them and there is none left now! and asked for the recipe! i will definitly make this again..maybe tomorow!thanks!

Excellent, easy cake. I didn't use the frosting portion (served it with vanilla ice cream). In the cake I used half brown sugar for a bit more flavor, and the cinammon is a great addition. Overall a slightly lighter chocolate taste due to the use of cocoa, but stays moist and delicious for days. This is going in the permanent recipe file! I have also made cupcakes with this recipe--use the foil cups, put them on a baking sheet (no muffin tins), fill 1/2 - 3/4 full, and bake at 350 for approximately 15-20 minutes or until toothpick inserted in middle comes out clean. Frost with whatever frosting you prefer.

This needed to bake for almost DOUBLE the amount of time listed. Edges were done, while the middle was still soup when I inserted the toothpick after 30 minutes. I added chocolate chips, which all fell to the bottom of the pan. I did not make the icing, I chose to use my own. Sorry, but I won't be making this one again.

Made this at the last minute for my brother's birthday, and it got rave reviews. Turned out wonderful. Everyone should try it at least once.

This cake was wonderful!!

Delicious. After reading reviews that the cake may not be chocolate-y enough, I added an additional tablespoon of cocoa powder to both the cake mix and the frosting. Both came out very tasty, but I think the recipe exactly as it was published would have been just as good.

I followed the recipe exactly. The cake was okay however my husband didn't think it tasted like choc. but more like gingerbread. The frosting was way too sweet! I don't think I'll do this one again.

Excellent chocolate cake, I've been looking for a good recipe like this for a LOOOONG time. I didn't change anything about it. I made it the first time with the icing as suggested, it was great, but I found the icing a bit too heavy and the cake on its own without the icing speaks for itself. I've made it about 5 times, and have taken it to parties, and everyone gets at least 3rds!

Best cake ever! I omitted the pecans from the icing, because I didn't have any at the time, and I omitted the cinnamon. I also added a tsp. of baking powder, it gives the cake a little more lift. I'll never buy another box cake again, this one is so easy to make.

The frosting on this cake is amazing. I really, really like it. Like some other reviewers mentioned, the cake part is good, almost just ok. But the frosting really makes the cake (ha ha). So five stars for the frosting, 3 for the cake.... an average of 4 stars. I think I will use this frosting recipe for other things.

This is a cake that I have made many times under various names, such as Mexican Chocolate Cake or Texas Sheet Cake, and most are made in an 11 X 15 pan. However I had not seen one with the buttermilk in the icing. I halved the recipe for our family of 3 and baked it in an 11 X 7 pan. The cake itself is a moist cake, and the cinnamon is just enough to perk up the chocolate; but it is the icing that makes the cake. I love the addition of buttermilk--it gives the chocolate a real depth and just adds to the richness. I did not have buttermilk so mixed a little cidar vinegar in some half & half, and it worked just fine. I also used toasted walnuts, because I can't find good fresh pecans right now. To reviewer SUSIEQ2005, my Mom says it's the best chocolate cake she's ever had too! Although I would give the cake itself a 3, the icing is a 5. However my husband and Mom rate it a 5, so that is what I'm giving it.

This cake is delicious! My mom keeps telling me it's the best cake she's ever had. Definitely a keeper!

this came out a little fudgy for me which was commented on and raved about by all my friends. i skipped the cinnamon, used cream instead of buttermilk and used a different frosting though I am sure the pecans would have been delish. i think i want to have a few different awesome choco cake recipes and i will rename this one Fudgy to remind me:)