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Dark Chocolate Cake I

Reviewed: Apr. 28, 2013
The DH said it all as he savored the last forkful of this cake,"HEAVENLY"....I did not change the method, however I did make a few small changes which I am certain "did not" make any difference in the wonderful texture of the cake. I used white whole wheat flour, 1 cup freshly ground & brewed french roast coffee & 1 cup vanilla almond milk (heated). Instead of butter,Spectrum non-hydrogenated all vegetable shortening. I baked the cake in 9x13x3 stoneware lined with unbleached parchment paper with no sticking after cooling completely. Stored overnight in airtight container in fridge. It is not "crumbly" or "lacking on moisture" or any of the unmpteen other negative adjectives I read in the reviews. I used my Kitchen-aid for mixing and convection feature on my oven for 30mins. If I had chosen to frost it obviously wouldn't have been a problem and I would have placed the cake in the freezer for a bit prior to that step. Maybe others with frosting problems should have done that. Oh, we used a dollop of Truwhip on some pieces which is a healthful alternative to Cool Whip (no GMO's or all the other nasty stuff including high fructose corn syrup)& it tastes more like a rich whipped topping should. So cheers to you Carol for a very easy recipe with room to "tweak" or just as written....decadent and chocolicious!!!! Thank You;)
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