Chocolate Cherry Chip Cake Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Dec. 10, 2007
just simply awesome!
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Photo by robinthenoodleeater

Cooking Level: Expert

Home Town: North Bay, Ontario, Canada

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Reviewed: Aug. 1, 2007
I loved this cake, I'm not a big chocolate lover but this one I loved! I want to make these into cupcakes for my daughter's birthday. Mine did stick very bad, I didn't let it cool long enough before trying to turn it out and it made a mess. But what a delicious mess it was!!!
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Photo by Robin Lee Starnes

Cooking Level: Expert

Home Town: Shelby, North Carolina, USA
Living In: Gastonia, North Carolina, USA
Reviewed: Mar. 18, 2006
Awesome!!! I've baked it many times... over and over again it receives rave reviews.....
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Reviewed: Feb. 9, 2005
If there were more stars, this cake would receive a 10!!! It was wonderful! I made it for small family dinner and it got rave reviews. I scaled down the recipe to 12 servings and baked it in a 8x8 pan. Because of the smaller pan, the cake was a little thicker so it needed about 15 more minutes to bake. After reading the reviews about the cherries falling to the bottom, I waited to add the cherries and the chips until the cake had baked for about 5 minutes. This technique helped. The cherries and the chips were wonderfully distributed throughout the cake. The recipe for the frosting was a bit sweet, but good. Next time I will reduce the amount of sugar in the frosting recipe. I added a few drops of red food coloring and had pink icing topped with three cherries in the middle. These additions made a really cute Febuary Pre-Valentine treat. Thank you for this great recipe!!!
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Reviewed: Jan. 8, 2005
WOW! I was a bit skeptical because the batter was VERY thin - not like any other cake I've made. The end result was super delicious! I melted chocolate and drizzled it on the top for a more polished look - it turned out just as beautiful as it was decadent. (Wished I'd used the wax paper suggestion though - great tip!)
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Cooking Level: Intermediate

Home Town: Belchertown, Massachusetts, USA
Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 21, 2004
this cake is really good...of all the cake recipes I have tried on this site, this one is the best. its very moist, rich but not too rich, and its not too difficult. as the first reviewer suggested, using wax paper to line the pan helped with the sticking.
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Reviewed: Sep. 27, 2001
Woohoo, I'm the first person to rate this fabulous recipe. It just has so much flavour too it. You could almost call it a cherry surprise because you'll be eating away and then every once and a while you'll bite into a cherry and get this rush of flavour. And the chocolate chips, yummmmm. They drop to the bottom of the cake and give this fudgey bottom. This is also a very versatile recipe. I decided to use this recipe as the bottom layer of my wedding cake. I tripled the recipe to fill a 16-inch square cake pan and it came out just perfectly. It's actually kind of kewl to see a 16-inch square cake. It's just huge. It took a little longer to bake but it baked all the way through without burning. The only thing that I would recommend when baking this cake would be to line your pan with Parchment paper or Wax paper. That way it comes out of the pan easily and the cake stays nice and smooth for icing. Thank you for an amazing recipe. Sincerely, Martin
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Displaying results 31-37 (of 37) reviews

 
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