I made this cake for the first time a couple weeks ago. It was just ok. I followed the suggestion of several reviews and used the Cream Cheese Frosting II recipe instead of the one here, because so many people disliked the recommended frosting.
Overall, the first try was ok. I cooked the cake for the full 30 minutes. Not a good idea. It came out dry, crumbling and bland. The cream cheese frosting is what gave the cake some flavor.
I'm giving this recipe five stars because the second time I made it, it was AMAZING! I followed the recipe to a T, but used Hershey's Special Dark cocoa powder, and baked the cake for 20 minutes. Perfect!
I also used the original frosting recipe. I followed the directions exactly, and was VERY dissapointed that it came out looking like curdled milk, even though it tasted good. I decided to stick to it and whipped the frosting with my beaters on high speed while I turned the bowl by hand. It took a good fifteen minutes of mixing, but when I was done, it was the lightest, fluffiest, smoothest, richest frosting I've ever made. Such a unique, but delightful cake! I do wish that the author would have added important details like the mixing necessary for the frosting, considering he/she was SO strict about every OTHER little detail. ;-)
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I made this cake for the first time a couple weeks ago. It was just ok. I followed the...