Reviewed: Sep. 21, 2009

Good cake. My first from scratch. I would put more chocolate into the batter; the cake was moist and otherwise a big hit. I served it with a cream cheese frosting.

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candice

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

Love it! If you want a quick chocolate cake, this is it! I didn't have buttermilk so I used sour milk. Great recipe. Especially for a homemade cake. I didn't put nuts in the topping but it didn't really need it. Plus if the frosting is to runny poor it on the cake then stick it in the frig for a couple minutes.

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Tahlor21

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Champaign, Illinois, USA

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Reviewed: Jun. 1, 2009

This is a great cake and my family has followed this exact recipe since the 50's. The only thing we do differently is bake it in a jelly roll pan, I think it's 10X15, and it only takes 20 minutes to bake. It truly is a fast cake, and VERY delicious!

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Jun. 30, 2007

Love this quick and easy cake. I also poked hokes in it beofre adding frosting and it was moist and wonderful. Have made twice now and will make again.

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winsum25

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Reviewed: Mar. 13, 2007

This cake was 'da bomb'! I made two substitutions: I replaced one cup of flour with one cup of whole wheat pastry flour & I replaced one cup of sugar with one cup of Splenda for baking. It baked for 40 minutes and disappeared in about the same amount of time! It was quick and easy; just follow the directions to the letter, baking for 40 minutes.

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San07

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Reviewed: Feb. 12, 2007

I made this one night for myself & my family & everyone LOVED it! It wasn't messy but it did take ten to twenty minutes longer to prepare & finish in the oven, but it came out DELICIOUS!

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scrumptiousness

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Reviewed: Sep. 24, 2006

This a review for the frosting. I made a different recipe for a cake and put the frosting on while hot. The frosting had lumps of pwdered sugar in it. Be sure to sift the sugar. I still think the frosting was too sweet. I'd use a little less sugar.

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Becko

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Reviewed: Oct. 15, 2005

This cake is very heavy on the cinnamon aftertaste and too rich for even my chocoholic children. I'd suggest cutting back on some of the sugar or perhaps serving with a shot of insulin.

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UMKATIBA

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Alexandria, Al-Iskandariyah, Egypt

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Reviewed: May 14, 2005

I remember this cake from the 80's. 20 minutes in oven? Not unless you want a liquid cake! Cooks about 40 minutes. Put the icing on when hot - cake will level down - this is the way it's supposed to be. Cover and put it in the fridge for a couple of hours - then eat it til your full - chocolate HEAVEN! P.S. I double the amount of cinnamon

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MADCOWPAUL

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Reviewed: Feb. 4, 2004

I agree with Danielle. No way will this cake bake in 40 minutes using a 9X13 pan. I waited 40 minutes. Also, it flattened out when frosted. Just a hi carb gooey mess that I will never use again.

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JBELLS

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Reviewed: Feb. 6, 2002

Very disappointing - a waste of good ingredients. It took 40 minutes to bake and it still looked uncooked and unappetizing.

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DANELLE B

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Reviewed: Nov. 28, 2001

In Texas, this is the Texas Sheet Cake and it is baked in a sheet pan. I personally like it thicker and bake it in the 9x13. I also use a fork to poke holes into the cake after it is done to let the frosting meld into the cake. If you have never had this, you are missing out on the most chocolaty, moist, rich, amazing cake. It is always the favorite of everyone I know. Thanks for posting this great recipe.

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ANITAPB

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Reviewed: Aug. 22, 2001

This is the best fudge cake I've ever made. It's definitely a keeper!

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93VETTE

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Reviewed: Apr. 16, 2000

This is a wonderful, moist, chocolate cake. It is definitely fast and easy to make. No creaming the butter and sugar together, and no greasing the pan! What else can one ask for?

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