Reviewed: Jan. 25, 2009

Overall this cake wasn't bad. I substituted the oil with applesauce and reduced the sugar to 1 cup like one reviewer suggested. Next time I will add a little more sugar and more cocoa. Definately needs icing of some sort, I used fat fee chocolate fudge pudding. For being very low fat it wasn't bad.

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Fall

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

I had a craving for chocolate one night, but didn't have any milk on hand, since we were due to go get groceries the next day. I found this recipe, and tried it. I was pleasantly surprised by the gorgeous moist texture and great chocolately flavour! It was amazing, even without icing. I can only imagine how delicious it must be with a scoop of ice cream!

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ericagirl

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Reviewed: Oct. 30, 2008

An amazing cake, my son is allergic to egg and dairy, it's hard to find something that he can eat and tastes good, this is great. I love how moist it is, better than a box!

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shannw

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Reviewed: Oct. 2, 2008

Welfare Cake has an interesting taste. Not as sweet as a boxed cake imo. It is very moist though with a dark chocolate color and unbelievably easy to whip up!!

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Late2Class

Cooking Level: Expert

Living In: Troy, Illinois, USA

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Reviewed: Mar. 5, 2008

This cake has a funny, 'chemically' taste, though it isn't from a box. Not really unpleasant, but certainly something I'd prefer not to have in a cake. The cake had a nice crumb and was very moist with wonderful texture and a moderate chocolate taste. It's nice that it's not only cheap, but also vegan. It's best when it's fresh out of the oven.

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Marie

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

This cake is wonderful! Very dense, very filling and satisfying. I have made it twice in the past two weeks for birthdays and everyone has raved over it. Thank you for an easy and delicious recipe!

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rhonda

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

I made this cake last night with my husband and two girls. It was good but not the best I've ever had. We put cool whipped frosting on it (recipe from this site) and it was a nice light topping to this dense cake. I don't think I liked the vinegar in it. I will omit if I make this again.

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ROBYN

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

I used 1 teaspoon of salt, only 1 cup of sugar and full fat sour cream in place for the oil (still reduced the fat by a lot). i used marshmellow cream as a frosting on top. My sister LOVED it. i liked the fact that it did not have a low fat rubbery texture that many recipes get when you replace the oil with something lower in fat. The texture was that of regular cake. I would make this again but try a different frosting.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

This cake was fantastic. I loved that I had all the ingredients on hand (except for white vinegar; I substituted cider vinegar). I threw in a handful of chocolate chips (remember to coat in flour before adding in order to keep them from sinking to the bottom...), a pinch of cinnamon, and I contemplated adding walnuts - I didn't this time but I will next time, for sure. I topped this cake with "Pudding Icing" which just made the whole thing to die for. FanTAStic - and reduced fat, to boot!

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onepinkfuzzy

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

This was alright. Very moist indeed. Very dark taste. I had no eegs and was craving for chocolate so i gave it a try. I do prefer it a bit less dark. I also added white chocolate chips, which was a mistake. They all sank, breaking the cake when i tried to get it out. The white chocolate/cake scrapings from the bottom were amazing tho. Might try again when out of egg. With eggs, i had way better cakes. I also had to cook it about an hour. The middle hadn't even set a little at 40 minutes.

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Nov. 24, 2007

I love this cake I'm a college student and I made this cake with everything i had at hand so easy tastes great better than the box!I used Lemon Juice instead of vinager. Great thanks so much this one is definetly a keeper

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Natasha

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

Lush cake. Second best tasting choc cake I have ever eaten. Had to add a tiny bit more liquid to make it a bit easier to mix, but other than that this cake is heaven.

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Isis

Cooking Level: Expert

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Reviewed: Oct. 18, 2007

This was so good, just like a box cake mix! I topped it with peanut butter frosting, and it was delicious!

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LUCIES12

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Oct. 4, 2007

Not at sweet as I wanted, but then again I did eat it a few hours after it finished baking. Supposedly it tastes better the next day? Texture is good, flavor is only so-so.

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dnguy55

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Jul. 25, 2007

Pretty darn good, I especially liked simplicity of it all. My husband liked it very much, more than I, because it isn't all that sweet. I had to frost mine...it just wasn't sweet enough for me. I give it 4 stars because it really needs frosting.

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Elizabeth

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Jul. 21, 2007

Great cake. Moist and easy to make. I used double the baking chocolate. I used the buttercream frosting from this site. Delicious! I made it yesterday and it is almost all gone.

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jessika

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Reviewed: Apr. 15, 2007

Great, I bake every day and try hundreds of new recipes. This one is great! Thanks! I needed an egg free recipe to birng to my son's class, there's a little boy who is allergic to eggs- and my son wanted a chocolate cake- and this is it! Yum!

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beth

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Reviewed: Mar. 3, 2007

This is similar to the cake my mother used to make called Wicky Wacky cake. This is good when you are craving chocolate and is quite inexpensive. I did not frost it. Maybe next time some frosting would be good.

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Aug. 27, 2006

I substituted a few ingredients to make this recipe slightly healthier and it turned out great. I used 1/2 whole wheat flour, 1/2 white flour, cut the sugar to 1 cup and used apple sauce instead of the oil. The cake had a great consistency and wasn't too sweet.

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magathy

Home Town: New York, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 15, 2006

This is such a simple recipe, and tastes great. I've made it with a white boiled frosting, but it was better with a chcolate cream cheese frosting. Pretty good!

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