Reviewed: Oct. 28, 2009

I make this cake all the time for parties and holidays. It is absolutely awesome! I suggest using mini chocolate chips. Also, I always seem to have to bake this longer than the recipe calls for - usually an extra 15-20 minutes.

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newcook

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Reviewed: Oct. 28, 2009

Amazing...we love this cake. I cut the oil back to 2/3 cup and bake at a lower temperature, 355 degrees for one hour.

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Reggie

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Reviewed: Oct. 26, 2009

Made as cupcakes with worms coming out from them, and were a big hit with Kindergarden kids. Great new recipe!!! thxs

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NOG

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Reviewed: Oct. 26, 2009

So I started a new job and made this cake into cup cakes for a fundraiser event. I added 1/2 white chocolate chips and 1/2 milk chocolate chips but pretty much followed the directions to a tee. For Halloween, I added a cute little spider by adding a junior mint on the top and used wilton black icing for the legs. These were a hit at the fundraiser and the kids LOVED them!

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NotBettyCrocker

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Reviewed: Oct. 25, 2009

Wow! This was the best cake ever. I used a 9x13 pan and 1/2 cup oil and 1/4 cup applesause. Baked for the time used for a regular cake and it was perfect. This tops my mother-in-laws awesome chocolate cake, and i didn't think that was possible. This was a HUGE hit with my boss. This is a keeper.

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cheryl

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Reviewed: Oct. 25, 2009

This cake was amazing! I made it exactly according to the directions and it was perfect. I didn't use any kind of frosting or glaze and it was plenty sweet and chocolatey. Just a dollop of whipped topping on each piece and it was great!

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emilyryan

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Reviewed: Oct. 25, 2009

This cake is delicious. I made the cake exactly as written and then I melted some chocolate frosting and drizzled it over the top of the cake and sprinkled it with mini chocolate chips. It was beautifully sinful!

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Maria

Cooking Level: Expert

Home Town: Getzville, New York, USA

Living In: Williamsville, New York, USA

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Reviewed: Oct. 25, 2009

Very moist and rich cake. I used 8 oz of applesauce in place of the oil and mini chocolate morsels. It took 58 min to bake in the bundt pan. Made the Satiny Chocolate Glaze from this site which was delicious. The cake really does not need the glaze, next time I will sprinkle it with powdered sugar and serve with a scoop of vanilla ice cream. Yummy!

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Blazer

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

55 minutes is waaaaaay to long to be baking this cake..... in a 9x12 glass pan anyway. I'm not sure if it's correct for a bundt cake. I only put that sucker in for 45 mins and my cake was burned. All that oil also made it too oily. Boooo! Luckily, I bought extra ingredients just in case. Second time around, I baked for however long the box told me to, reduced the oil to 1/2 a cup, and perfection! Goes AMAZING with the German Chocolate Cake Frosting II from this site. The frosting and cake can still be warm when adding the frosting. BIG time saver!

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SKD1983

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 24, 2009

This is beyond amazing!!

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Jessica

Home Town: Ulysses, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 24, 2009

Amazing! My husband is a major chocoholic so this will be made a LOT! I used mini chips to keep them from sinking and it worked great (half a bag was enough)!

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K8Gray

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Reviewed: Oct. 24, 2009

Delicious! I was afraid to add the 1 cup of oil the recipe called for after reading other reviews, but I did and it turned out perfectly. Dusted with powdered sugar and served in a shallow bowl of milk.

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poproxy

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Reviewed: Oct. 22, 2009

I love this cake!! I also make it with yellow cake and just added vinilla pudding. It also turned out awesome! Thanks so much.

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BeckyHowlett

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Reviewed: Oct. 22, 2009

This was absolutely AMAZING! I used 1/2 cup vegetable oil like other reviewers suggested (instead of the 1 cup) and if this had lasted more than 24 hours I would've eaten the whole thing. FANTASTIC!

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dancingcook

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Reviewed: Oct. 21, 2009

This is a awesome recipe that i have used over the years with great success. I also add 1/4 cup Kahlua and instead of two cups chocalate chips i only use one but also include 1 cup finely chopped pecans. My family and friends have enjoyed this version for years. Awesome Yummy Cake!!

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sweets

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Reviewed: Oct. 21, 2009

Serves alot because it is rich. Good with plain ice cream....make sure to use mini choc. chips....

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Choo-Choo

Cooking Level: Intermediate

Home Town: Worthington, Ohio, USA

Living In: Wilmington, Ohio, USA

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Reviewed: Oct. 20, 2009

Wow! This is an awesome recipe. I made it for my mother-in-laws bday. She is a chocolate freak and LOVED this cake. Its super duper chocolatly!! YUM!!!

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sheriz63001

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Reviewed: Oct. 20, 2009

I was designated to bake the cake for my sisters birthday party this year. She requested chocolate cake. I used miniature chocolate chips which made it even more moist and I used an 8 inch round cake pan instead of a bundt pan. It is amazing!! Very rich so have a glass of milk handy!

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Heidi

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Reviewed: Oct. 19, 2009

My daughter tried this recipe for our annual "hoedown" and baking contest. She is 8yrs old and she was awarded a 2nd place ribbon for this wonderful cake. It was a great, easy to follow recipe for her and tastes amazing!

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mickB

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Victorville, California, USA

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Reviewed: Oct. 18, 2009

I made this for a whole bunch of foodies at a gourmet-style BBQ for my hubby's work. It was a MONSTER hit. Apparently it was still getting compliments the next day at work. Very moist and very elegant. Perfect with coffee on a cool Autumn night in front of a fireplace...

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