Reviewed: Aug. 25, 2008

Thanks, Michelle, for a GREAT cake recipe. Everyone just loved it and had to have the recipe.

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THELBERN

	Cooking Level: Intermediate Home Town: East Liverpool, Ohio, USA Living In: Madeira Beach, Florida, USA
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Reviewed: Aug. 18, 2008

This cake is OMG good!! Thanks to the previous review, I used the right amount of instant pudding. I did, however, use a different glaze, but I'm sure the cake would have been just as good with the one called for in the recipe. I would definitely recommend it and have already had to give out the recipe twice!

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avsgirl301

	Cooking Level: Intermediate Home Town: Aurora, Colorado, USA Living In: Pueblo West, Colorado, USA
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Reviewed: Aug. 12, 2008

So easy and deliciious. Didn't put on the frosting and it was perfect with a cup of coffee. Love it.

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Chris From Kent, WA

	Cooking Level: Intermediate Living In: Kent, Washington, USA
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Reviewed: May 15, 2008

It's okay. Nice and light and fluffy, however maybe it was the Starbucks Coffee Liquor I used. It was just a little too "boozy" tasting for me. I didn't even use the coffee liquor for the glaze, instead I used 1/4 cup of real coffee and the powdered sugar. However everyone else in the office seems to like it. Very simple to make and comes out of the oven nice and light and fluffy

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P. Rhodes

	Cooking Level: Expert Home Town: Bow, New Hampshire, USA Living In: Concord, New Hampshire, USA
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Reviewed: Jan. 13, 2008

This is a wonderful tasting cake, and so easy to make! I have made more than 30 of these to give away to friends/neighbors during the holiday season. Thank you for posting it!

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Lulu

	Cooking Level: Beginning Living In: Tampa, Florida, USA
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Reviewed: Sep. 3, 2007

I followed this recipe perfectly except I didn't have any white sugar, so I used brown. Some people liked it...I expected more of a coffee/chocolate flavor, but it was kind of bland in that sense...but it had great texture-very moist.

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Dawn Turlak

	Cooking Level: Expert Living In: Spring, Texas, USA
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Reviewed: Aug. 4, 2007

VERY IMPORTANT!! The pudding in this recipe is a SMALL PACKAGE-3.9 oz. NOT 5.9 oz. I weighted out 5.9 oz. and added it to the mix and my cake fell! I don't want anyone else to make this mistake. I am going to try it again with a small package of chocolate pudding and next time I am going to put chopped pecans in the bundt pan before I pour the batter in and bake it.

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Diana


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Reviewed: Jun. 25, 2007

I first made this cake a couple years ago and everyone LOVED it. It tastes sooo good and after you eat one piece, you'll want more.

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Heather C.


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Reviewed: Feb. 12, 2007

One of the best cakes I've ever made! Only change was that I made a mix from scratch. So moist, rich, and delicious... If I made it again, though, I would put in a little more coffee liqueur and a little less oil; I would have liked that taste to come through more.

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ROBORG


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Reviewed: Jan. 11, 2007

This cake was just okay. I think it has possibly of being better with some tweeking. Someone else I know did alter the recipe a bit and likes it alot.

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Kandace

	Cooking Level: Expert Home Town: Chicago, Illinois, USA
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Reviewed: Jan. 2, 2007

This cake was a snap to make and absolutely yummy! We ate it warm and refridgerated and it is great both ways!

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rozeebear


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Reviewed: Jun. 12, 2006

Delicious! Didn't make up as much glaze as the recipe called for, just enough for a quick drizzle over the top. Will make again!

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Rosemary


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Reviewed: Feb. 1, 2006

This cake is great. I did not however like the icing so I kept adding powdered sugar to make it thicker.

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MONIKA10


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Reviewed: May 6, 2004

This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated.

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SHASTA628


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Reviewed: Dec. 13, 2002

It was ok. I don't think refrigerating it first helped the flavor at all. I think it would've been better warm.

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Diane A.

	Cooking Level: Intermediate Home Town: Mason City, Iowa, USA Living In: Rockford, Illinois, USA
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Reviewed: Aug. 29, 2002

Very good, much better after being refrigerated

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THESTER


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