Reviewed: Mar. 27, 2012

This cake was great!! I was very skeptical at first but it was moist, delicious and easy! I made it with 1 cup sugar and 1/4 cup honey and dusted it with a bit of powdered sugar totally sweet enough. I think next time I will put something extra in it, nuts, or chocolate chips just to make it a bit more interesting.

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baby_boo965@hotmail.com

Reviewed: Mar. 17, 2012

5 stars Moist , Great taste. The only thing I did different was I made peanut butter frosting. Everyone loved it. Will making it again and again very easy.

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ldstover

Reviewed: Mar. 6, 2011

SO DELICIOUS! Moist, chocolatey, one of the best chocolate cakes ever! My boyfriend and I ate an entire pan in 2 days (He had cake for dinner AND breakfast the next morning)! I only made about 1/4 of the frosting amount called for in the recipe, but this was perfect (it is very sweet). Just drizzled it over the cake and sprinkled sliced almonds on top. And totally true about the letting the cake cool down first before eating. Love it!

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Glaarya

Reviewed: Nov. 27, 2010

MIX CAKE BATTER IN A BOWL!! It was instinct to mix this up in a bowl. I sifted all the dry first, then mixed up the wet ingredients together, then made a well in the centre and it mixed up beautifully. I greased the pan and checked it after 29min and cooked another 4min. It tastes delicious, just made it for my daughter's Birthday. It was loved by all. I couldn't imagine throwing the ingredients all in a pan and mixing it that way. It is so much easier to use a bowl and a liquid measure. I used butter. Ten tablespoons is a 150ml or a half cup plus a tablespoon and 2 teaspoons. Highly recommend this recipe.

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chloe04

Reviewed: Oct. 27, 2010

Used Hershey's Special Dark cocoa powder, butter instead of margarine, and white wine vinegar instead of distilled (milder). Mixed in separate bowl. Baked for 30 min. Added one tsp vanilla to the to the frosting. Best eaten next day: rich, chocolately, dense, moist. Yes frosting was sweet but matched intensity of cake. Delicious!

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Donna

Cooking Level: Intermediate

Reviewed: May 23, 2010

excellent! I, too, chose to make a homemade buttercream frosting but love the cake--we never have eggs readily on hand and this tasted amazing!

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YVONNETOND

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

Reviewed: Mar. 23, 2010

Very nice!! I didn't have enough butter so i used a combination of things to make the 10tbs. I used butter, butter spread, and a couple tbs olive oil. My cake only took 20 minutes to cook and i used a 9x13 pan. Provided my own frosting. It tasted fine to us warm.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

Reviewed: Feb. 11, 2010

Made this cake last week for my family (minus the icing). It was absolutely the best cake! I have never made a cake from scratch before and this was better than any cake from a box. Definitely will be making it again! Thanks for a great recipe!

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Dottie

Cooking Level: Intermediate

Living In: Dover, Delaware, USA

Reviewed: Dec. 22, 2009

Was a gluey mess that tasted completely bland. Followed the recipe to the letter.

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Rachel

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Jun. 25, 2009

Wow. Great cake. Just about everyone ate it, including my daughter's friends, my family etc. I did use veggie oil substitute instead of margarine but otherwise kept it the same. You can smell a little of the vinegar ( smells a bit odd) as this comes out of the oven, but once it completely cools there is no strange aroma at all. Smells just like chocolate cake. I used my icing instead of the recipes, because mine is loved by all my family. 2 cups icing sugar, 2 cups real whipped cream and 1/3 cup cocoa whipped with electric beaters, spread on cooled cake. After a night in the fridge, the cake was a dead ringer for the type you buy at the supermarket, slightly dense, moist and chocolaty. Yep, you guessed it. I'm making it again tonight. lol. I also mix it with an electric beater in a separate bowl first so there's no lumps and transfer to a lightly greased and lined pan. Thanks alot.

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