Reviewed: May 27, 2012

This is an outstanding cake! I have made it three times and it has been a hit each time. It is perfect with Hershey's chocolate frosting recipe made with Penzeys dutch processed cocoa. I just served it at my neighborhood block party Nd everyone raved. You can't go wring with this moist and yummy cake!

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Reviewer:

Robin

Cooking Level: Expert

Reviewed: May 27, 2012

Just made this up and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Definentely have to add this to my weekly cook book

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Reviewer:

ROSITAFARRIS

Reviewed: May 27, 2012

This was good, but I thought it was a bit oily. Will definitely cut back on the oil by half next time I make it. It is moist and chocolaty though.

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am1982

Reviewed: May 27, 2012

Amazing!!!!

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Janelle

Reviewed: May 27, 2012

Oh my!! This was amazing....both in taste and ease of preparation. I did decrease the oil to 3/4 cup, and may decrease a bit more next time. A huge hit here; deemed a 'make again' from the first bite. Thank you for your award winning recipe!

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: May 25, 2012

This cake is AMAZING! I made it into a sheet cake, instead of a bundt cake, and it was still very good. One of the easiest, and tastiest cakes I've ever made.

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Reviewer:

sef6815

Cooking Level: Beginning

Home Town: Catasauqua, Pennsylvania, USA

Living In: Stroudsburg, Pennsylvania, USA

Reviewed: May 25, 2012

I love this cake as does everyone that I serve it to. The recipe calls for an 18.25 oz. boxed cake mix. Unfortunately, most leading brands have now cut their weight amounts by almost 2 ounces. Thanks to the reviewer who said to use one box and 1/3 cup of a second box. It's kind of stinky of the manufacturers to do this. You are left to keep an opened box until the next cake. I have many "doctored" cake recipes that call for an 18.25 oz. box and I can now make the adjustment for all of them.

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Reviewer:

ninip60

Reviewed: May 25, 2012

We make this cake all the time. We stick to the recipe, dust with powdered sugar and garnish with fresh rasberries. Everyone loves it!

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Reviewer:

K Rocha

Reviewed: May 24, 2012

I followed the recipe exactly. It baked beautifully and looked great, and even tasted all right. But it was too oily for my tastes. There was a very noticeable film of oil on the plate or fingers after eating it. It was too much for me - and I have a high tolerance for fatty foods. I WOULD use this recipe again (I want to!), but I would follow the advice of others and DEFINITELY halve the oil - and maybe add applesauce to replace the liquid.

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