I normally view cake as merely a means of consuming frosting. While this cake is wonderful with the Satiny Chocolate Glaze recipe on this site as others have mentioned, I can honestly say that it's amazing even frosting-less, as I learned the first time I made it when I left the cake to cool and ran to the store for an ingredient only to literally find half the cake gone when I came back. My tips (I'm sure with this many reviews, someone else has mentioned these as well:) 1. Many brands of cake mix already include pudding in the mix. To avoid making the cake potentially soggy with all the pudding and sour cream, use a mix such as Duncan Hines which doesn't contain pudding (trust me, your cake will still be moist!) 2. If you've never used a Bundt pan before, please note that you need to really grease it well and be sure to get the grease into all those little corners so that your cake comes out cleanly from the pan. 3. For a really rich, dark chocolatey taste, replace the water in this recipe with freshly brewed coffee - it somehow takes the chocolate flavor to the next level. Amazing cake and it truly doesn't taste like it's from a mix!
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I normally view cake as merely a means of consuming frosting. While this cake is wonderful...