Reviewed: Jun. 23, 2009

I loved making this cake. Firstly, after reading all the reviews, I decided to double the amount of Vodka and Callua I used in the cake batter. Maintained the same amount of Jello. I added the icing with 2parts callua and 3 parts convection sugar. Refrigerated overnight, however I was not satisifed with how that looked, so I made another chocolate and marshmellow icing ( 3 cups of minature marshmellows, 1 cube of semisweet chocolate and 3 tablespoons of butter into a pan and heated until thick. Poured over cake. Everyone loved it. Last note: when you had confection sugar and callua mixture, it will settle at bottom of cake.

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Reviewer:

Torrence Gill

Cooking Level: Intermediate

Home Town: Goldsboro, North Carolina, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

I, too, have made this cake many times, and my friends beg me for the recipe. I only make one change...I use White Chocolate instant pudding instead of chocolate. This week,for the first time, I noticed the difference in the ounces of the pudding so I used 2 boxes [which totals more than the 5.9 oz. in recipe].So I added a little extra liquid. The cake rose high and fluffy...then collapsed after cooling! However, it certainly didn't affect the flavor and it was more moist [but not pretty!]I'll probably go back to using just one package for appearances sake! If you want to use the 1/4 cup liqueur for the icing, you need 1 1/4 cup confectioner's sugar. This is not a glaze but an icing! So, just adjust your amounts according to the taste and consistency you prefer. Some foods are just better the second day...it's like the flavors intensify. This cake is great warm or cold. Quick and easy to make. Thanks, Michelle! You created a real winner!

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FRANNYFARKLESON

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: Jan. 17, 2009

Everyone LOVED this cake!! I have been asked to make it 5 times since Christmas!

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Betty

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 1, 2009

I followed this recipe exactly and baked it according to the time given in the recipe. It BURNED to a crisp on the outside. The inside was moist, but I could not serve it to guests.

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katcue1110

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Reviewed: Nov. 14, 2008

This cake is AWESOME!!! This will be great for the holidays

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lipskimom

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Reviewed: Nov. 12, 2008

This is tasty enough, but there is nothing that really sets this cake apart from other mass produced cake mix variations. Subtle hints of chocolate and coffee and, love it or hate it, it is definitely evident there is liquor in the cake. I didn't care for how thin the glaze was, though it might be nice as one of those glazes that coats and soaks into the cake. I just added enough powdered sugar to get the glaze of drizzling consistency. Overall, a rather average cake mix cake.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 19, 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

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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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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