even when i halved the recipe it was still to sweet. And even when i put it on parchment paper, it still completely stuck and couldn't remove it. Not sure why it stuck. so suggestions is so either use low sugar cereal, or reduce the sugar to 1/3 cup. and the sticking? i guess try to take them out while they're hot

Reviewed On: Apr. 17, 2012

Yummeh!!! Even though my attempt to make it healthier by reducing the oil by 1/3, adding an extra cup of stick sliced zuchini AND reduced the sugar by a little less than half, it still tasted great and very moist. My family loved it ^^

Reviewed On: Aug. 24, 2011

The cake was dry on the outside, and moist on the inside so I added a chocolate glaze. I also could not taste the wine though. Not to sweet, just perfect. I followed the recommendations from previous comments, creaming the butter and sugar first, then adding the egg. I then added the vanilla and red wine. I mixed together in a separate bowl the flour, baking powder and cocoa powder then blended the dry and liquid mix together with an electric mixer. Instead of a pan, i baked it into a silicon bundt pan for about 1h10 minutes. I also put chocolate red wine glaze which is a recipe from the port wine cake here in allrecipes.com. You can see the result above in the pictures.

Reviewed On: Jun. 19, 2011