Reviewed: Jul. 7, 2009

Seriously good! Don't be put off by how wet the batter is, it bakes up beautifully. I used this cake as the chocolate part of a marble cake and it was wonderful.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 12, 2009

I have made this cake a few times now and everytime, it is delicous! I follow the recipe exactly, I am not very inventive. However, I did use vanilla frosting on it once simply because it was all I had, and it tastes just like biting into an Oreo cookie. Now, this is the cake that my husband requests at all events! I have to say that it is the best on the first day though. Almost as though it looses the moisture over time. Even still, it is very good and so easy to make.

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Mimi

Cooking Level: Intermediate

Home Town: Bodfish, California, USA

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Reviewed: Jun. 6, 2009

I made cupcakes and used chocolate chips- all the chips gathered at the bottom. With the remaining batter, I made a 6 and 4 inch cakes and there too all the chips sunk to the bottom and neither cake came out in 1 piece. Maybe my errors?!?! Possibly! Good recipe, defiantly better after a couple days!

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Superbecky79

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Reviewed: Apr. 7, 2009

I used whole wheat flour instead of all-purpose. I added 1/2 cup of cocoa to the recipe, which gave me 32 muffins at 20 minutes. They tasted okay and grainy right out of the oven, but SO much better after a day of refrigeration, with an improvement in texture!

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 20, 2009

I always use this recipe because it has always turned out and cupcakes are great too! Last time I tried it using 2 mashed over-ripe bananas and 1/2 C boiling water in place of 1 C. Great! Thanks

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Tami

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 14, 2009

This is my "go-to" chocolate cake! It is great and so easy to make! It is very chocolaty and extremely versatile - as I have made it in bundt pans, circle pans, 9x13 and even as cupcakes. The frosting is really good too - sometimes I use oil instead of butter as I am concerned whether the cake would need refrigeration after frosting.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Feb. 11, 2009

This is the chocolate cake I've made for at least 20 years and it was at one time called "Hersheys Deep Dark Chocolate Cake". As others have said it's on the back of the Hersheys cocoa can, and is now called, "Perfectly Chocolate, Chocolate Cake". Whatever you call it, its easy, always moist if you don't overbake. I bake mine in a 9x13 pan for 35 minutes @ 350 degrees. I frost it with 'French Silk Frosting' also on this website. Ours usually doesn't last for three days so I can't say if it tastes better then or not. My family who are not that fond of cake, gobble this one right up. I made one last night for my two sons and my birthdays.

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figgy

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

I halved this recipe since I didn't have enough of the ingredients to make the full batch and made cupcakes. I also used dark cocoa. The batter was thin, and the cupcake tops were very shiny(?) but the cake itself was great. Does the trick!

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KelCrocker

Cooking Level: Beginning

Home Town: Mount Dora, Florida, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 23, 2009

Was great, a little on the dry side may be from I added a tad bit extra on the cocoa powder but I added a little extra oil as well. I thought it was great, my mom said it was dry.

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cookinmama09

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Reviewed: Nov. 23, 2008

I made this exactly as directed and it turned out perfect. I made it in a bundt pan and it took 50 minutes to bake. It is the perfect chocolate cake recipe!

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northspruce

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Reviewed: Oct. 29, 2008

Really, I don't have much else to say as it is simply the best! Everyone loved it - thank you for a super recipe.

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Hummingbird1st

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Reviewed: Sep. 27, 2008

This is the best chocolate cake I have ever eaten. Used the frosting recipe on the back on the Nestle Cocoa can. WOW!!! Delicious.

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K Bruton

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Reviewed: Aug. 10, 2008

This recipe was very good. It was a rainy Sunday and my husband wanted chocolate cake, and I was out of butter, which my usual recipe calls for. It was extremely easy to make, and it turned out very moist. I did add about a 1/2 tsp. cinnamon, which enhanced the chocolate flavor. A great recipe in a pinch since the ingredients are almost always on hand. I will definitely make it again.

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 26, 2008

Quick, easy and tasty! Very very moist cake! Nearly as easy as making a box cake but way more delicious. Definitely a keeper =)

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Krista

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

This is my new chocolate cake recipe! It was fabulous - better than the bakery I usually use for birthday cakes. I couldn't get to the bakery, so I used this recipe and a yellow cake recipe and put them together. I frosted them with Rick's Special Buttercream Frosting from this site. Delicious!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: May 25, 2008

This cake turned out perfect. I, with the help of All Recipes conversion, halfed the recipe and used a 9x9 cake pan. As I live at altitude I made the corrections, less sugar, less baking powder & soda and more liquid. I also subtituded boiling coffee for the water. I had some concern as the batter was very thin but it it baked perfectally. I frosted the cake with a chocolate butter frosting.

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CAROLE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 7, 2008

Delicious and easy to bake! Made about 30 cupcakes and adjusted baking time to 18 minutes. Will definitely make again!

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abeard

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 2, 2008

i forgot the boiling water!!!!! after putting the batter into the oven i realized i left out the boiling water!!! shocker though...it was really delicious even without but a bit dry. i won't hold that against this recipe though. the water probably would have made it moister.

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noelle122

Cooking Level: Intermediate

Living In: Ashburn, Virginia, USA

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Reviewed: Feb. 19, 2008

Good basic chocolate cake and not hard to make either, my husband made the cake into cupcakes with my 3 year old son. Thanks for this as it will be our rainy sunday cake recipe!

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bleighaw

Cooking Level: Intermediate

Living In: Spruce Grove, Alberta, Canada

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Reviewed: Jan. 3, 2008

I made this cake as a groom's cake and the entire crowd was just blown away by this cake. It's fabulous!

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Abbie S

Cooking Level: Expert

Home Town: Wichita Falls, Texas, USA

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One Bowl Chocolate Cake I

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