Dark Chocolate Cake I
I have to say this is a great recipe. Instead of using butter, I used 1 cup of crisco plus 6 tsp water. I don't have 3 9" rounds, so I used 1 12x12 and 1 8" round to make a layer cake. It took about 35 minutes to bake in 325 degree. From other reviewer's advise, I went get an oven thermometer. Turned out my oven was 25 degree lower that it should be. So, I kept it at 350 (which should be only 325). The cake came out really good texture, easy to handle (flipping, etc). I frosted with a special buttercream recipe from this web, by Rick. The cake was presented at work yesterday for someone's birthday. Good comments I got.
I will make this cake all the times for my chocolate base cake. Thanks Carol!
4 users found this review helpful
Oct. 19, 2004