Reviewed: Feb. 11, 2011

I followed someone's suggestion, and reduced the sugar to 1 1/2 cups. I regret that, and would have liked the additional sugar. Next time I'll use full amount. In a 9x13 glass pan, needed an extra 7 minutes of cooking.

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Reviewer:

Mom

Reviewed: Dec. 7, 2010

Awesome cake! I doubled this recipe for my daughters birthday cake though I left out 1/2 a cup of the liquid (used 1 cup of coffee, 1 cup of water and 1/2 cup of milk for the doubled version) and had to sub the second 2oz of unsweetened chocolate with cocoa powder but no big deal there. I carved this cake into a Dora and it was dense enough to hold up to that for sure.

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Reviewer:

rubel419

Reviewed: Nov. 13, 2010

super yummy and moist!

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Reviewer:

Hollys86

Reviewed: Oct. 31, 2010

I don't know how anyone else got this recipe to work, but basic bakeshop principles show this recipe is off...aside from the fact there is not enough chocolate...this is why you do not bake when extremely tired....you miss big things. I now have a huge mess in my oven to clean. Thank goodness I have a cake mix in the cupboard for emergencies.

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3 users found this review helpful

Reviewer:

mandiebaby

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

Reviewed: Sep. 24, 2010

Made this cake twice. Both times the chocolate ended up separating a bit, so it was like I had small chocolate flakes in the cake. Also a very mild chocolate taste - I personally like a richer chocolate taste.

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Reviewer:

whival

Reviewed: Sep. 12, 2010

I'm totally baffled as to why some reviewers gave this 4 or 5 stars. If I were to take a bite of this without knowing what it was, I'd never identify it as "chocolate" anything. I should have trusted my instincts when I saw a chocolate cake recipe on the wrapper for the baking chocolate that called for the entire bar, and this one was only calling for 2 squares. I'm going back to Duncan Hines.

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Reviewer:

ChristineS

Reviewed: Sep. 6, 2010

I got many compliments on this cake and it disappeared pretty fast!

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Reviewer:

endoalir

Cooking Level: Beginning

Living In: Billings, Montana, USA

Reviewed: Aug. 19, 2010

I was very pleased with this recipe. I never use margarine but use butter due to the GMO's in margarine. Very great tasting cake. I use the buttercream frosting referenced. And was very proud to present the cake to my family.

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Reviewer:

Melissa B.

Reviewed: Jul. 30, 2010

God Bless you Aunt Mary! I finally found the recipe I have been looking for-the perfect Chocolate Cake. It was moist, chocolatey and very very tasty. I teamed it with the Chocolate Cream Frosting II from this site and had a great hit with the family for my cousin's birthday! Thank You!

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Reviewer:

Nandini

Reviewed: Jul. 22, 2010

In my view, this chocolate cake is pretty mediocre. I used twice the chocolate called for in the recipe and it still wasn't very chocolate-y. The 1C of water makes the batter very runny. Perhaps substituting milk for the water and cutting back on the amount a bit would help. I wouldn't bother with this one again.

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