A note to anyone wanting to use 9-inch cake pans--this recipe makes THREE pans, not two. Thankfully I read the reviews, noting the multiple complaints about the pans overflowing when they baked, hence I divided the batter between three 9-inch cake pans lined with parchment paper. They baked beautifully to the top of the pan. Make sure you do the toothpick test to test for doneness--if the cake isn't baked all the way through, the center will collapse. Mine were ready at 27 minutes. I measured carefully, and while the batter was slightly thinner than boxed cake batter, it wasn't overly runny. The cake is moist, the flavor is perfectly chocolate, and if anything it gets better the next day! This will be my go-to cake recipe from now on.
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A note to anyone wanting to use 9-inch cake pans--this recipe makes THREE pans, not two. ...