Reviewed: Nov. 20, 2009

DANG! So good. I used Buttercream Icing recipe from this site to frost.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Nov. 20, 2009

definitely better the second day as the flavors meld. use good quality cocoa or you'll be sorry.

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AJJONKMAN

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Nov. 19, 2009

Really moist, and not too sweet... but if u r looking for CHOCOLATELY, this is not ur cake... another suggestion: use less milk and just 1 tsp of bakins soda, 'cause it left a little bitter flavor at the end.

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Saori Sugimura

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Nov. 17, 2009

LOVE LOVE LOVE IT! It was a hit with the family and I plan to make it again for Christmas. I did up the coco because I do like my cake chocolaty and moist. Yum.

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hermelanieways

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Reviewed: Nov. 15, 2009

You will never use a box cake again. Seriously. This is just as easy, you already have the ingredients, and it is delicious! Tender and dark. It has a perfect texture for a cake, and a nice rich chocolately flavour. (for the topping, I mix one can of sweetened condensed milk with two bars of unsweetened chocolate in the microwave. Chop the chocolate so it melts easily- so easy, so rich and thick) This cake is a chocolate lover's dream.

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bethcecilia

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

Wonderful! It tastes even better the next day!

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Erika

Cooking Level: Intermediate

Home Town: Massena, New York, USA

Living In: Jeffersonville, Indiana, USA

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Reviewed: Nov. 9, 2009

This recipe is identical to the other one on Allrecipes called Extreme Chocolate Cake. The only difference is that the Extreme Chocolate Cake recipe also has a recipe for frosting. I didn't want that frosting, so I just printed out this recipe. I'm glad I did. I reduced the sugar by about 1/4 to 1/2 a cup and it still tasted heavenly. The batter is so easy to put together, the directions are easy, and nothing was confusing. I baked for 33 minutes, but the bottoms of my cake layers were still a bit gooey. I suggest the entire 35 minutes. I used a bit of cream cheese for the frosting, due to what was available in the fridge. I noted that I wanted more frosting while eating the cake. A good two to three cups of frosting would make this cake a masterpiece complete.

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Cathy Cooper

Cooking Level: Beginning

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Reviewed: Nov. 9, 2009

Simple, delicious, forgiving, reliable. I am always shocked by how watery it looks and worry that it's going to be a complete train-wreck, but it rises and bakes up perfectly every time.

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miranda

Cooking Level: Intermediate

Home Town: Encinitas, California, USA

Living In: Lugano, Ticino, Switzerland

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Reviewed: Nov. 7, 2009

Quick & Easy - very tasty!

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Amy

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Nov. 7, 2009

I followed all of the directions to a T. It fell in the middle and got a hard crunchy top on it. It still has a very good taste!

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MissJ

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Reviewed: Nov. 7, 2009

so moist and so easy

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sgracep

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Reviewed: Nov. 5, 2009

I didn't get to taste it--made cupcakes for a cupcake walk--but my children who did raved about it, and keep asking me to make more. The batter flavor and consistency reminds me of my favorite chocolate sheet cake recipe. I used it with the Chocolate Cookie Buttercream Frosting from Allrecipes--minus the cocoa--and I can vouch that the frosting was delicious! :-)

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SB2323

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 4, 2009

I could not believe how moist this cake was. I doubled the recipe and made it in a sheet pan for a work birthday party and the entire thing was gone in 30 minutes. I covered it in "Rich Chocolate frosting" from this site and everyone loved it. The only change I made was using buttermilk in place of the milk, which I think made the cake even richer and more delicious. I will definitely be trying this one again.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 3, 2009

Used this cake recipe to do my sons robot birthday cake. It was moist and yummy. Just baked it in a sheet cake pan and cut and shaped it into the robot!

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 2, 2009

This is the best chocolate cake!! The only thing I change is to use Hershey's Special Dark cocoa instead of regular cocoa. I always frost the cake with "chocolate frosting 1 by Tianne" from this site and everyone loves it!

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momof2

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

This is probably the best chocolate cake I have ever eaten. The only thing is that it's almost too moist. I adde more flour, and had it in the oven for another 10 minutes, I don't know if it was because I halfed the recipe. 5 starts anyway, if someone can give me some advide about frostings/fillings to this cake..I would be glad to know.

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Alexandra Bengtsson

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Reviewed: Oct. 30, 2009

This cake was easy to make, smelled amazing, and tasted great too! I did make a couple of changes. I substituted the vegetable oil for butter. Since I didn't have unsweetened cocoa power I used Swiss Miss No Sugar Added (6 packets to be exact). And finally, I added one bar (about 1 teaspoon) of shredded unsweetened chocolate pieces. The cake turned out to be very moist, sticky, and chocolatey.

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Barb

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Reviewed: Oct. 25, 2009

Wow, I am not the biggest chocolate cake fan, but my friend is, so I looked for a recipe that would be tasty -- an hopefully better than a box mix. This recipe was IT! I thought it had wonderful flavor and was very moist with a nice, rich dark color. I used regular Hershay's cocoa, and everyone said "Oh, you must have used expensive, fancy chocolate". Will definitely make again. I used "Rich Chocolate Frosting" from this site and it went great together (I made 1/2 the recipe because I made a raspberry filling to put between the layers), and it was plenty to frost and pipe a couple of rows of shells. ENJOY!

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JAHLER

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Reviewed: Oct. 25, 2009

WOW! What a delicious moist cake--and it was sooo simple too! (No more boxed cake mixes needed.) As suggested by others, I increased the cocoa to 1 cup & added a little instant coffee to the water. Also, replaced half the oil w/ applesauce. Excellent & definitely a keeper!

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yvonne

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Reviewed: Oct. 24, 2009

So easy to make and also very forgiving. I wasn't paying attention to the amount of water and added 2 cups of water by mistake. I decided to bake it anyways and see what happened. Poured it into a bundt pan and it turned out perfect! I will make this again, but be sure to double check ingredient amounts:)

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