Reviewed: Aug. 10, 2009

A wonderful, moist chocolate cake. I followed directions, and it turned out perfect.

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KimJ

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Reviewed: Jul. 26, 2009

One of my favorite chocolate cakes!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jul. 4, 2009

This is excellent. I made my sweetened condensed milk from this site, it makes about 10oz. And I put the 2 TBSP. of cocoa, and used coffee for water, plus a capful and a half of vanilla. Will be making again.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 23, 2009

I made this for my husband on Father's Day. He really enjoyed it. I used a dark chocolate cake and it worked great. It was a rich dessert, exactly the way he likes it.

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Tammy

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Reviewed: Jun. 3, 2009

The first time I made this, I followed the recipe and it was somewhat bland. The second time, I added 4 semi-sweet baking squares (melted) and brewed strong coffee to replace the water. The turnout was incredible and had a richer chocolate flavor.

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fel

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Reviewed: Apr. 14, 2009

This cake is WONDERFUL! Very easy to make.

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deannw

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Reviewed: Mar. 29, 2009

Excellent and easy. Would recommend to anyone for a quick yet impressive dessert. I used a carrot cake mix and added ground pecans to the cake. Delicious. Baked cake in a tube pan and topped with cream cheese icing.

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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Reviewed: Mar. 28, 2009

Very impressive looking dessert for something so simple, just let it cool really well before you turn it out AND make sure your bundt pan is properly greased/floured. I made no changes. I haven't decided if I'm going to add a glaze or not. Using my Kitchen Aid mixer for both portions of the recipe really helped. I agree with other reviewers that using a larger bundt pan is a must plus covering the cake with foil halfway through so the cheesecake portion dosen't burn. We all liked this, but we didn't love it. TIP: You can "flour" your pan with a bit of the cake mix to keep it the same color tone.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 28, 2009

Oh my. This is one of THE most excellent and easy cake recipes I've ever made. I think what makes it even better is the presentation and how impressive it is for very little effort. I made the recipe exactly as written and mine turned out perfectly baked at 50 minutes. Make sure you use a nonstick bundt pan, grease and flour it. I had no problem with mine sticking either. Just a hint...this is a heavy cake when it comes out of the pan. I put a piece of wax paper over my cooling rack and then placed it DIRECTLY on top of the bundt pan to turn it out. If you don't, it'll crack if you just let it fall out onto a rack. This is a wonderful recipe.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 7, 2009

This was good! I showed the recipe to my boyfriend and he decided he wanted it for his birthday, so I made it yesterday. I was going to add extra cocoa but forgot, so I added some chocolate chips to the cream cheese part. I used the Satiny Chocolate Glaze recipe on top. The chocolate chips from the cream cheese ribbon all sank to the bottom and since the glaze was right on top, you couldn't tell they were there. I will make this again, adding the cocoa to the cake mix and perhaps using a vanilla glaze.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Dec. 26, 2008

I followed the recipe exact , I used milk chocolate cake mix , I didn't have any problem with sticking in pan . My family liked it , also looks very nice for good presentation .Thanks

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Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 20, 2008

Excellent chocolate cake. Was looking for something w/ ingredients I already had on hand and came across this yummy recipe. Definately a keeper in my book.

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SnSmom

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Reviewed: Oct. 14, 2008

This cake was sooo good! It does taste like a cheesecake brownie! I followed the directions to a "T" and it turned out wonderful! It was even good the next day after getting it out of the fridge!

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 29, 2008

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

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 26, 2008

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.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Mar. 25, 2008

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!

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GIANNA829

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

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.

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malora

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Reviewed: Mar. 8, 2008

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.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 26, 2008

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.

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Tarac

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Reviewed: Feb. 23, 2008

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.

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Christinia A.

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Ribboned Fudge Cake

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