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Reviewed: Jul. 1, 2008

I loved the recipe with a few alterations. instead of one cup of water i added a cup of buttermilk, to enhance the sourdough flavor and make it richer. adding half unsweetened chocolate and half chocolate instant jello powder made it stick together better and made it a little sweeter, both good things. all in all, a big hit

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Reviewer:

Sofia


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Reviewed: May 29, 2008

I didn't even know you could make cake with a sourdough starter until this recipe! This turned out good. I did follow others advice and added a small package of chocolate pudding. This was plenty chocolaty for us and did not see dry. I topped it with cream cheese frosting and that made it almost perfect! I will make this again. Thanks for sharing!

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Reviewer:

countygirl28

	Cooking Level: Intermediate Living In: Lexington, Kentucky, USA
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Reviewed: May 27, 2008

Good cake- used 1 c. milk, 1 c. butter flavored crisco, and a package of pudding- to compensate for other reviewers saying it was too dry... the cake was tasty! I used a dusting of powdered sugar on top (I was in a hurry).. but after tasting I wish I would have made an icing. This cake isn't very sweet and does need some extra sweetness on top....

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Reviewer:

ChefKimberley

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Poplar Grove, Illinois, USA
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Reviewed: Feb. 24, 2008

I worried about the other reviewers' comments about being dry, so I did the following: *I used 1 FULL cup shortening (I used butter flavored Crisco) *I added about 1/4+cup more water than called for I cooked it in a bundt pan and topped with cream cheese frosting...wow! I would send a photo, but it has already been polished off by my children. Can't even tell that it is made with sourdough! I will make this one again. Especially pretty as a gift or for a luncheon...

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Reviewer:

RJP815


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Reviewed: Nov. 4, 2007

This is something fun and different to do with sourdough. After reading previous reviews about it being dry I did add a small box of instant chocolate pudding, a half bag of semi-sweet chocolate chips and baked in 2 loaf pans. I didn't use any icing and it was wonderful! It could make good muffins, too. I'll make this again and again. A good way to use up sourdough starter.

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Reviewer:

MFSmith

	Cooking Level: Intermediate Home Town: Joseph, Oregon, USA Living In: Lyons, Oregon, USA
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Reviewed: Oct. 17, 2007

This cake is moist, chewy yet has a crumbly texture that's hard to beat. The starter I have is in a 1.5 l jar so I can only make this once/ week at most, which according to hubby, "just isn't enough!" Definitely is a make again and again and again recipe!

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Reviewer:

TrinaRol

	Cooking Level: Expert Home Town: Victoria, British Columbia, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: Jun. 27, 2007

Very moist. About the best addition one could add to a chocolate cake to make it even better!

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ZAPATISTA234

	Cooking Level: Intermediate Home Town: Lancaster, Pennsylvania, USA Living In: Vancouver, British Columbia, Canada
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Reviewed: Aug. 21, 2005

tasty and moist!

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Reviewer:

KNICK21PT3

	Cooking Level: Expert Home Town: Oak Hill, New Brunswick, Canada Living In: Gays River, Nova Scotia, Canada
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Reviewed: Feb. 14, 2005

I made some changes to try to avoid a dry cake. I used a whole cup of shortening (trans fat-free) and added a half cup of half and half. There is surprisingly little liquid in the original recipe, which is probably why people found it dry. My changes did make it moist, but this cake has a very fine crumb which makes it fall apart easily. I think next time I will add some instant chocolate pudding to deepend the chocolate flavor and see if it helps the crumbs hold together. The flavor was great and I frosted it with chocolate cream cheese frosting for Valentines Day. I will use this recipe again, but continue to tweek it until I get exactly what I want. A great start though, thanks Sally!

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Reviewer:

Miss Molly

	Cooking Level: Expert
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Reviewed: Mar. 9, 2003

My husband absolutely loves this cake! We took one of the reviewers suggestions on keeping it in the fridge and that makes it even better. Thanks!

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Reviewer:

GABPCO


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Reviewed: Mar. 9, 2003

I *LOVE* this cake! It is delicious with a wonderful texture. I like it refrigerated.

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Reviewer:

MISSYNAY96


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Reviewed: Aug. 29, 2002

I cut this recipe in half and baked in a 8 x 8 pan. Very very dry ... unlike the recipe I have used in the pass that also calls for sourdough & chocolate. My husband didn't think this recipe had enough chocolate taste. I will continue to use the recipe I have been relying on for years & years.

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Reviewer:

MARY HOWELL


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Reviewed: Aug. 29, 2002

fine texture and flavor. A hit with the kids(6 and 12).

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Reviewer:

LAURIE K

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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