Reviewed: Oct. 5, 2009

I took this cake to a dinner party last night, and it was a big hit! No one believed it didn't have any oil, it was so moist and delicious!

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kzajac

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Reviewed: Jun. 20, 2009

There was something "off" about the texture of this cake. I can't even describe it - it was just too moist for me... and it was done the whole way (knife stuck in after 50 mins came out clean). It didn't have as bold of a chocolate flavor as I was expecting out of an "Ultimate" chocolate cake, either. It wasn't a bad cake, but it certainly didn't top my charts. This cake seemed to taste its best warmed up with a scoop of ice cream and some chocolate syrup or hot fudge on it - kind of like a homemade brownie sundae.

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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 1, 2009

Great heavy dense delicious cake. Mine didn't come out like the one on the picture, it was more creamy in texture (not dry looking) and super moist and dense. My boyfriend LOVED it. Instead of using sour cream, I used vanilla yogurt. I made it in a cupcake pan. Letting this cake sit overnight makes it even more amazing, and easier to get out of cupcake wrappers. Didn't last in my house for more than 2 days. Topped it with a gnash frosting (2 cups semi sweet chips and 2 tablespoons butter microwaved).

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x17star17x

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Reviewed: Mar. 9, 2008

This is a very good recipe. I didn't use the egg substitute, but added in two more eggs for four eggs total. I baked mine in a tube pan and sprinkled the top with chocolate chips. Moist and chocolatey!

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