Reviewed: Nov. 20, 2012

I love this cake, I made then into cupcakes and they tasted great, I used low fat yoghurt and condensed milk and skimmed milk to keep it lower in fat and it tasted great - will be experimenting with different flavoured yoghurt next time. Thank you for this recipe.

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Reviewer:

lesleyanna

Reviewed: Oct. 26, 2011

I made these and from suggestions of others, added a few tbsp of milk to the batter. I used plain greek 0% fat yoghurt. I also changed 1/2 cup of flour to 1/2 cup of cocoa powder because I was looking for a chocolate recipe - I made these into 16 cupcakes. I didn't have butter on hand which is mainly why I picked this recipe. The cupcakes only took 15 minutes to bake, and I am at altitude (Calgary AB) but they were tasty and moist. I haven't iced them yet, will be making them into some kind of halloween treat. Thanks for the recipe! Rating of 4 stars because I didn't make it as-written. The cupcakes were more dense than fluffy, which is fine with me because I want to dress them up and I don't want them to be too fragile.

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Reviewer:

SHARRADOG

Reviewed: May 16, 2010

This is good and I did find it nice and moist. I think the people who complained that the cake was dry probably left it too long in the oven. I think it's the sort of cake that can go from moist to dry very quickly. I added a little more liquid than what the recipe called for (eg: just slightly over 1/2C of veg oil, slightly more than 1/2C of yoghurt) to prevent it from being dry. I would definitely make it again!

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Reviewer:

citygal

Cooking Level: Beginning

Reviewed: Feb. 19, 2010

Maybe I'm just missing it but where does it say to add chocolate to the cake? My husband and I both thought this was dry and lacked flavor. Very tough too. Live in Denver and maybe the altitude had something to do with it but we were really diasappointed with this.

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Reviewer:

Mgentert

Reviewed: Feb. 6, 2010

Really REALLY dry cake. The cake was NOT sweet either. To top it off, the icing was extremely bitter and I'm a HUGE dark chocolate fan. Will only try again with more sugar and milk in cake batter and semi sweet chocolate in the icing. What a disappointment.

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Reviewer:

Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Reviewed: Feb. 4, 2010

not really a chocolate cake, so I added some cocoa camino powder...Now its chocolate cake!!! great recipe...I almost always put yogurt in as a substitute wet ingredient....thanks for sharing...

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Reviewer:

kikismith

Reviewed: Feb. 4, 2010

I must have goofed somewhere, although I think I followed the instructions closely. No flavor and bitter icing.

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Reviewer:

marvelousmike

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Clermont, Florida, USA

Reviewed: Jan. 24, 2010

Very moist and tasty. I didn't have a 9" square pan so made it in two round 8" pans. Baked for 25 minutes and it turned out great. Sandwiched the two with chocolate spread. Thanks for the recipe!

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