Reviewed: Mar. 14, 2011

This is flippen unbelievable!! I followed the cake to a T but added heavy whipping cream instead of milk for the frosting, Yep extra calories but oh so worth it!! cant wait for the hubby to try some! :-)

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

Reviewer:

PACKERMOM04

Home Town: Hudson, Wisconsin, USA

Reviewed: Dec. 25, 2010

Made this cake at 2 p.m. for a 5 p.m. christmas dinner today...Substituted coffee for water and soiur cream for buttermilk. Omitted cinnamon and added 2 tsp. vanilla, as well as 1/2 tsp. salt- I used unsalted butter. I boiled the coffee, butter and cocoa to melt butter, then cooled a bit and whisked in eggs, sour cream and dry ingredients- right in the saucepan. Before baking, I topped the batter with 1 c. chocolate chips. After it came out of the oven and cooled a bit, I topped with a sour cream/chocolate frosting (12 oz. melted semi-sweet chocolate chips, 1/2 cup sour cream and 1 tsp. vanilla), then sprinkled homemade brown sugar/cinnamon struessel topping I made in 15 min. on a cookie sheet and broke into bits. Chilled the cake until dessert time and it was perfect!

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

Reviewer:

ween

Reviewed: Dec. 8, 2009

Needs to cook 40 min.

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

Reviewer:

tinibop

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.

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

Reviewer:

candice

Cooking Level: Intermediate

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.

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

Reviewer:

Tahlor21

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Champaign, Illinois, USA

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!

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

Reviewer:

Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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.

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

Reviewer:

winsum25

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.

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

Reviewer:

San07

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!

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

Reviewer:

scrumptiousness

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.

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