recipe reviews for:

Sandy's Chocolate Cake

“'I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January,' recalls Sandy Johnson, who lives on a dairy farm near Tioga. 'By the time we got to the judges table, I was almost too tired to care if I won.' But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place!”

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Reviewed: Apr. 25, 2013

I've made this cake 3 times since trying it out last Christmas and everyone loves it. It's a huge cake and very rich and filling so it goes a long way. Question for all you bakers out there....Because of the sour cream in the frosting I've refrigerated the cake each time which takes a lot of fridg room. Does anyone make it and not refrigerate it??

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GRAMMER40

Reviewed: Mar. 26, 2013

very moist!!

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foodlicious

Reviewed: Mar. 16, 2013

I was not a chocolate cake fan until I tried this recipe for my brother-in-laws birthday. It was a hit. All family members loved it. Brilliant recipe Sandy! It's my Go TO chocolate cake, so as I am about to use the recipe yet again, I thought I should at least submit a review as it I have been using it for 3 years now :-)I haven't tried your frosting yet but hope to do so one day.

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bakingdelight

Reviewed: Feb. 5, 2013

This is an awesome recipe! I've even made it with gluten free flour and it still comes out great!! My boys ask for this cake for their birthdays every time

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krissy

Reviewed: Nov. 26, 2012

This cake is excellent but not the typical chocolate cake you might expect. I was surprised by the taste at first since it was not overwhelmingly sweet but my family absolutely loved it.

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Susanna

Reviewed: Nov. 19, 2012

Makes about 48 cupcakes, and the recipe is great without a single change. Haven't tried the frosting yet, but the cake is moist and delicious

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Lady Monte

Cooking Level: Beginning

Home Town: Porterville, California, USA

Reviewed: Nov. 16, 2012

Have made it and it is the best tasting chocolate cake. It is moist and lots of chocolate flavor w/o it being sweet. I always get tons of compliment and recipe request for it. I live 8,000ft above sea level so it is a challenge to make this. You have to have a great oven that can retain constant heat (my husband have a 5-star stove). Turn off the convection. Other than that, I just bake them in two separate 9-in round pans and followed the recipe. I used a different frosting. It was too sweet and grainy for me. I used this one: http://allrecipes.com/recipe/rich-chocolate-frosting-2/detail.aspx That frosting just taste like a chocolate truffle.

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