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.

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

Reviewer:

Christinia A.

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2008

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!

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

Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2008

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.

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

Reviewer:

Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2007

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.

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

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2007

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?

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

Reviewer:

Rachel

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2007

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).

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

Reviewer:

REIVEX

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2007

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.

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

Reviewer:

KMWILSON98

Home Town: Dixon, Illinois, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2007

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.

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

Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2007

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!!!

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

Reviewer:

Mindy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2007

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!

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

Reviewer:

cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2006

I didn't have any of the problems that are mentioned below but I also have a new, dark and well-coated bundt pan. The cream cheese mixture settled beatifully on the bottom and the presentation was amazing! No one could believe this started with a cake mix. A real saver when you don't have much time but still want to dazzle your guests. I made this for a birthday party and work and will definitely make it again.

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

Reviewer:

MEGNERD

Cooking Level: Intermediate

Living In: San Leandro, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2006

Yes indeed! My family loves this cake so much that I get tired of making it(:The only thing I do different is pour a little of the cake batter in the bundt cake pan before adding the cream cheese mixture. Very Moist Cake!!!!!!!

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

Reviewer:

BIGGARAGU

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2006

I've made this a lot and everyone seems to like it.

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

Reviewer:

KSTUBBLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2006

I put a little spin on the recipe and used a banana cake (from the box) off of this site and added a mashed banana into the cream cheese mixture. I did have extra batter, which I used to make muffins as suggested. It was a beautiful cake with great banana taste. A huge hit with everyone. Next time I will use the fudge cake as I assume it will be just as pretty and delicious! What a clever idea. Thanks for the recipe!!!

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

Reviewer:

MYRIS

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2006

I followed the recipe exactly and it was not good. The ribbon did not sink into the batter. It cracked off the top. I have never followed a recipe that came out this badly. Too bad, the picture looked nice and the recipe sounded like it would be easy and delicious. What a disappointment.

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

Reviewer:

M. Pollock

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2006

Very good! I absolutely loved it! I am rating this as a 4 because the cake stuck to the pan, it was a mess! I made a cream cheese frosting (Excellent) to top it. I don't know why the cake stuck so much. I had to make all the cake pieces stick together with the frosting. Very good though! :-D Thank you!

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

Reviewer:

KeiJoy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2006

The ribbon didn't sink quite the way it should and the cake cracked in spots between the white and chocolate, but it was still delicious. I added 1/2 cup cocoa to the cake mix and it really gave the cake some oomph.

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

Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2006

I've been making this recipe for years and my favorite version is to use a strawberry cake mix. It comes out beautiful and tastes great.

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

Reviewer:

PAULETTEL

Cooking Level: Intermediate

Home Town: Southampton, Pennsylvania, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2006

This was a great hit with my family. They all raved over it. I thought it was a little lacking in flavor. I used a D Hine's box mix. I think thats part of the problem. I'll try it again but I'm going to go with a scratch recipe next time. I normally do anyway but was pressed for time.

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