I made this cake for my husband's birthday. It's been years since I've made a cake and the frosting from scratch (I'm more of a cookie and confectionery person), but I decided to give this one a try. I followed other's suggestions and I used 1 cup oil, 4 tbsp Cocoa, and 1 cup sugar. The cake turned out beautiful! Very moist, very tasty, not too sweet, not too chocolatey, really had a flavour of it's own. No problems at all with it rising. The frosting took some time to get thick on the stovetop, I ended up turning up the heat a bit (just under medium) and then stirring continuously, and that made it perfect. Had a nice frothy buttercream texture and was easy to work with. This cake was a hit with everyone who tried it, and I plan to make it again for sure. I give it 5 stars with the alterations to the recipe. I should also mention that I mixed some raspberry pie filling in with the icing in the center of the cake, and it was just fabulous. A suggestion for any raspberry and chocolate lovers out there.
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I made this cake for my husband's birthday. It's been years since I've made a cake and the...