Reviewed: Jun. 2, 2013

This cake was so surprisingly moist! I loved it! I borrowed a pan and it was too big, and I didn't want my cake to turn out like a cracker, so I used my glass, rectangular Pyrex, baking dish instead, so it came out like a cake. It wasn't like a brownie at all. I also had to add 20 minutes more to the cooking time because it was not done after 20 minutes. I do, however, have to side with another reviewer that it needed more chocolate flavor. The next time I will put 1/2 a cup of water and 1/2 a cup of coffee to the cocoa mixture instead of 1 cup of water. I also looked at another reviewer's comment about the frosting being "fudgy" or too thick. I didn't want that, so I used shellann13's Best Chocolate Frosting on this site, which yielded a very creamy, chocolatey frosting. Altogether, simply delicious!

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Reviewer:

Latrece

Reviewed: Jun. 1, 2013

The cake itself was a cinch but the frosting, OMG!!! I couldn't figure out what I did wrong. It was WAY too thick. It was one big ball. In fact, I made it twice. The second time was a little better then the first so I followed what a previous reviewer had said and frosted the cake on the oven rack with the warm oven open. It was a little scary, I thought I'd pull the cake apart. But, as it warmed, it ended up spreading nicely. It looks yummy. We'll see what my party has to say tomorrow!

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Reviewer:

maragos3

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA

Reviewed: May 28, 2013

This is very similar to a recipe I've used for years. Mine uses buttermilk instead of sour cream, and slightly less cocoa. It's a hit everywhere I take it. Feeds a crowd. I prefer to bake it a jellyroll pan rather than regular cake pan. Seems to make a moister cake with just the right cake to frosting combo. A good Southern staple cake.

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Reviewer:

KKCOBB

Cooking Level: Intermediate

Reviewed: May 24, 2013

I'm a New Yorker and this cake is awesome. It was quick,moist and simply delicious, I've made twice once fowl owed the recipe as written but the second thine I took the advise from other reviews and sub good coffee I place of the water and because I was all out of coco powder I made a Carmel frosting from this sites and let me tell u it's was Devine either way u decide to make this cake it delicious .....:)

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Reviewer:

kelly

Reviewed: May 24, 2013

I got blue ribbon at our county fair several years ago. I have had more people ask for the recipe and my family loves it. I even have my pastor's wife begging me to make it for them, it's THAT good! NOT a good diet cake, but who cares! :)

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Reviewer:

sue

Reviewed: May 24, 2013

My family has made this cake forever, only ours has buttermilk instead of sour cream and cinnamon, to give it some Texas sass! Its a sure fire winner wherever you take it!

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Reviewer:

klt

Home Town: Sherman, Texas, USA

Reviewed: Apr. 18, 2013

Turned out wonderful!

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Reviewer:

Emily

Reviewed: Mar. 23, 2013

This was an amazing cake recipe! Thanks!

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Reviewer:

Cathy Dougherty

Reviewed: Mar. 6, 2013

I doubled this recipe, and I'm pretty sure that I accidentally used 5 teaspoons of cocoa instead of 5 tablespoons, and I still got tons of compliments on this cake! It was excellent, and the frosting was soooo good, too!

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Reviewer:

caiticaiticaiti

Home Town: Mount Gilead, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Mar. 6, 2013

just tried this recipe and I can not say enough good things about how it turned out. This was the first time I made a cake from scratch and it was easy. I didn't change a thing it was perfect.

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