Reviewed: Sep. 1, 2009

We loved it!

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Diane

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Reviewed: Aug. 31, 2009

this cake is so moist and is yum if you use a old time frosting. try it NOW. perfect for kids.

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kris

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Reviewed: Aug. 30, 2009

This is fairly tasty, would give it 4 1/2 stars if I could. I made it as the recipe says, but used Splenda as I didn't have sugar on hand. It didn't seem as watery as I would have thought by other reviews. In fact, prior to adding the water, it was so thick that it "crawled" up to the belly of my mixer, almost more like a brownie consistency, but even thicker. Alone, it tastes kind of bitter, which could possibly be the Splenda. It was a rather dense cake, but definitely moist. I iced it with about 1/2 container store bought milk chocolate icing mixed with a small container of regular cream cheese. That combination was very good with the cake. Overall, quite tasty but not sure I would make again due to the bitterness.

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TickledPink03

Cooking Level: Intermediate

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Aug. 30, 2009

This is awesome! I used half Splenda and half sugar as well as egg substitute instead of real eggs. Next time I will use at least half whole wheat flour and applesauce as well. I topped it with a great frosting substitute: 1 1.4 oz package chocolate sugar free pudding added to 1 1/4 cup skim milk. Add one 8 oz container sugar free cool whip and fold in with pudding. Spread on cake and sprinkle chocolate chips over it. the cake ended up being a very light and airy dessert! It was perfect!

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Margretta

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 30, 2009

My husband liked this as it was extremely moist. I liked it, but thought it came out a little too soft, like it hadn't baked long enough. But I've made it twice, cooked it a bit longer and used a bundt and everyone seems to like it. It definitely is moister than any other receipe I've tried. Will keep this on my favorite list!

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Sylvia

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 29, 2009

This recipe was very easy, and what a great, moist cake!! For chocolate lovers, you wont be disappointed!! I made it with a bundt pan and cooked for about 40 minutes... will use this again!!!

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BLONDEEEE74

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Reviewed: Aug. 29, 2009

love this recipe! make it all the time to rave reviews.

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lola mink

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Reviewed: Aug. 26, 2009

Made it for my husbands b-day cake. At the request for chocolate cake. It turned out wonderful! moist and delish!!!! It was easy and less mess..which is always a plus in my book!

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sweettooth55

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

Very easy to make, though the boiling water step threw me off. It definitely does have a strong baking soda taste, and I didn't find it that flavorful. (Topped with Pilsbury Vanilla frosting, but it almost completely overpowers the cake's flavor.) Will keep on the lookout for other cake recipes.

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Laura B

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Reviewed: Aug. 25, 2009

Cake came out very soft and fluffy. Overall, a pretty good cake.

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Risa

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

A strange recipe from start to finish. I will not make this again.

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li-hing lilikoi

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

This is so easy to make. My family is constantly wanting me to bring it to all of our gatherings, and i am not usually the one who cooks at all!

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elangstreth

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Reviewed: Aug. 24, 2009

I made this recipe exactly how it is written. My family loves it, including my mom and dad who hate chocolate cake. I will keep this recipe handy.

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Jennas Nonna

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Reviewed: Aug. 21, 2009

Awesome flavor and high marks for simplicity! This is as easy as a box mix, but way tastier :)

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 16, 2009

I followed the recipe exactly and found it was the best tasting cake I've ever made- so good people didn't believe I made it :-)

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Melanie

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Reviewed: Aug. 13, 2009

This cake is awesome!! It is the fourth recipe I have tried in two weeks, and the only one that has come out perfect. This cake was rich, moist, chocolatey, and so easy to make. This will definitely be my go-to cake recipe for now on! I frosted it with a vanilla buttercream, and it was incredible.

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JenAjkay

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Reviewed: Aug. 12, 2009

I thought the chocolate flavor was really good in this cake, and you can't beat how easy it is to put it together, but I felt like mine turned out a bit dry.

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BreeAnn

Cooking Level: Beginning

Home Town: Palmer, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 10, 2009

Delicious Cake!! I cook light, so I made some alterations for a healther cake. I used 1/2 parts whole wheat flour and 1/2 all purpose. I only used half the oil called for and the other half unsweetened applesauce (if you use all applesauce it would be a VERY dense cake). I also used egg-beaters in place of real eggs and splenda in place of sugar. I used a whole cup of cocoa powder as suggested by other reviewers. The cake was light, fluffy, and tasted great. Next time I think I'll add some chocolate chips as well!!

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daisytk

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 9, 2009

This cake was very good! I made it the night before, added 1 cup of cocoa and it was delicious! Did a double layer cake with chocolate frosting and crunchie bar candy pieces in between the layers and on top! yum!

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canadiancook09

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Reviewed: Aug. 9, 2009

Oh my, what an amazing cake!! I used the Rich Chocolate Frosting with this cake, and a bunch of college students had no problem devouring it for a friend's birthday. My only suggestion would be to be sure you flour and grease the pans enough. I don't believe I did, and, probably because the batter is so runny, I had a terrible time getting it out of the pans. Nevertheless, the flavor surely wasn't altered. I will definately be making this again for fellow chocolate lovers!

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