VERY GOOD....ADDED COFFEE IN PLACE OF WATER AND A DARK CHOCOLATE GLAZE.CAKE WAS A RICH MOIST CHOCOLAT FINISH.YUMMY

I wish I could rate this a 4.5. It looked beautiful inside and out, but was somewhat lacking in flavor. I might try it with some of the suggestions from a reviewer below.

Very easy to make and I will make again. However, the cream cheese layer fell to the bottom and the batter was too much for the bundt pan. I did not use a glaze and it really did not need one. Very easy!

I made this recipe a couple of months ago, my family loved it. They said it was the best chocolate cake ever!!! I thought so also, I brought some to work and my coworkers raved about this and saying the same thing BEST EVER chocolate cake. Thanks again for the recipe, it is now in my FAVORITES list for taking to reunions, christmas parties, etc.

Since I'm not a very experienced baker, I followed the recipe exactly, using a dark chocolate cake mix. I made it for a co-worker's birthday and everyone loved it. They all commented on the moistness. (Personally, I thought it was good, but not to-die-for good as my co-workers did. Then again, I'm not a big sweets eater, so take my opinion with a grain of salt.) I sent the recipe to several people. I thought it was really cool how the cream cheese mixture was poured on last, but ended up on the bottom. Kinda fun. I topped with a glaze of powdered sugar dissolved in water, which looked beautiful. I'll keep this in my recipe box, and will probably make again, but it's nothing I think I will ever crave. It is a great conversation piece though, so I'll probably bring it out at large gatherings.

I made this for one of our Beach Club functions and everyone loved it. I did add the 2T of unsweetened cocoa & substituted strong brewed coffee for the water as suggested by another user. I used Baker's Joy cooking spray and the cake came out of the Bundt pan without any problems.

This cake was good, but make sure you have a large bundt pan as ours overflowed and was a mess. It was much better after a couple days in the cake keeper. I used regular chocolate fudge frosting I had in the refridgerator and spread it on while the cake was still hot, it worked perfect with no effort for the topping. It looks pretty and was moist.

I HATE this cake! I couldn't stop eating it and probably gained 2 pounds. Really, it was just wonderful. I frosted it with Sour Cream chocolate frosting, but had to to take some frosting off because it was a bit to rich. Be sure to keep this cake in the fridge and it tastes better the day after you bake it (and the next day...). Thanks for the Recipe!

I poured the cream cheese mixture over the top of the cake & it pretty much stayed there throughout the entire baking process instead of sinking to the bottom. Because of this, it took longer for the cake to fully cook and the cream cheese got lightly brown & not very pretty. I followed the recipe... not sure what went wrong.

For those wanting a stronger chocolate flavor, try these suggestions: Add a couple tablespoons of unsweetened cocoa powder to the batter, and substitute room-temperature, strong, brewed coffee for the water called for on the package. Finish with "Satiny Chocolate Glaze" from this website. Nice.

Just tried this recipe, and it tastes delicious. However, the cream cheese mixture did not separate from the rest of the cake, and even though the pan was greased and floured, the top of the cake stuck to the pan. Any suggestions?

I made this for a cookout and drizzled it with "Satiny Chocolate Glaze". The only touble I had was getting the middle cooked throughly, and about an hour after turning it out onto a plate a couple side pieces started to break away (that when I added the chocolate glaze to cover it up).

My mother requested this for her birthday. I made this for her about three YEARS ago, and it made such an impression she wants it again! This cake is really delicious. I think a lot depends on what brand of mix you buy...I find DHines gives the best results. The cream cheese is easiest to beat after it has come to room temp. If you don't have time for that, soften it briefly in the microwave to make mixing it much easier.

The Good News: The cake slid right out of the pan and looked picture perfect. The Bad News: The chocolate part tasted like a cake mix; the cream cheese layer was kind of eggy tasting and was a poor substitute for frosting.

Use a 12 CUP Bundt pan! Batter bakes up almost to the top of the 12 cup pan. Do not use a 10 cup! With that said, this cake tastes great and is so pretty. I have made it several times and each time it comes out perfect. It really looks like you have gone to a lot of trouble. When really it is very simple. The chocolate is very mild so if you prefer a strong chocolate taste you will need to add to it. Everyone who has tried this went on and on about how good it is!!!

This was a great cake! I had a box mix that I wanted to use and this was a great way to dress it up. I added some instant coffee to the cake mix as I was mixing the water in. I also sprinkled a few chocolate chips onto the cake mix before I put the cream cheese mixture on top. The result was fantastic! You never would have guessed that this cake came from a box mix. So wonderfully moist and delicious! Thanks Jo!