Reviewed: Mar. 23, 2013

I made this up yesterday to serve at a birthday party today and it was absolutely wonderful. Yes, the batter will get very runny once you add the boiling water to it but that is how it is supposed to be. It turned out very nice and everyone raved about it. It's my new favorite chocolate cake recipe and was delicious with butter cream frosting.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

karey

Reviewed: Feb. 19, 2013

This cake was awesome! Like the other reviews said I was worried about how thin the batter was as it was the perfect texture before adding the water. I did it anyway (wondering if I shouldn't have)and it turned out with a perfect moist texture! I baked it in a 9x13 pan and had to add another 10 min. or so to the baking time as a result. The reviews said it was better the 2nd and 3rd day but it was great the 1st day too! I didn't frost or glaze it, I served it with homemade vanilla ice cream and our company LOVED it and immediately asked for the recipe. Thank you I will definately make it my "go to" chocolate cake!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angela

Cooking Level: Intermediate

Living In: Indian Valley, Idaho, USA

Reviewed: Feb. 18, 2013

I was concerned by how watery the batter was but the end result was a very moist, rich chocolate cake that everyone in my family loves. My husband doesn't even want frosting on it... it is a winner in this household.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carol

Reviewed: Feb. 18, 2013

I followed the recipe exactly. This cake smelled awesome while it was cooking. It turned out perfectly and tasted great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lucy

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Pickering, Ontario, Canada

Reviewed: Dec. 16, 2012

Gonna use this all the time...Came out moist and soft and fluffy. made a 13x9 cake though not a layer. Took about 45 minutes to bake at 350.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nika

Cooking Level: Expert

Home Town: Fredericksburg, Virginia, USA

Reviewed: May 10, 2012

This cake is VERY good! It's moist and soft, and works with a lot of frostings. I will definitely be making this again. (I have made it twice already)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mykaela

Cooking Level: Intermediate

Home Town: Fossil, Oregon, USA

Living In: Oak Harbor, Washington, USA

Reviewed: Mar. 12, 2012

easy and super moist. I didnt have cocoa powder so I made this with 4 squares of unsweetened chocolate, and reduced the oil to 1/4 cup - came out great and was a hit with the family. I did 2 layers, filled with chocolate mousse

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MRSESQ55

Reviewed: Mar. 6, 2012

I've made this a couple times and have received huge reviews each time. I did not alter the recipe in any way and made a two layer cake one time and cupcakes the other. Both were perfect. I used 7 minute frosting because I like the taste and color contrast but would be amazing with a coordinating chocolate buttercream or something. Even my sister, who usually skips dessert, went gaga over this. Thank you for sharing, Shirley!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AUGRATIN

Home Town: Newport Beach, California, USA

Reviewed: Feb. 15, 2012

Excellent recipe. I doubled it and put in a 14x20 pan and turned out perfect. Love this recipe. I was scarred at first by how runny it was but not anymore. make good cupcakes too.

Was this review helpful? [ YES ]
1 user found this review helpful