Reviewed: May 27, 2012

This cake smelled like baking powder although I used less than the recipe called for. Because my hubby liked it okay so I gave 3 stars. If you like real Chiffon Cake this is not it.

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Reviewer:

nowco

Cooking Level: Expert

Reviewed: Mar. 25, 2012

Thre recipe is missing steps. The egg yokes, sugar, oil and vinalla should be mixed in a seperate bowl to become fluffy. this step is missed and the batter turned out to be as hard as cookie dough. I will never make this cake again..!!!!!!

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Reviewer:

James

Cooking Level: Expert

Reviewed: Feb. 26, 2012

This was delectable. Made this for dessert for a friend's birthday dinner. Everyone had second helpings - even those on a diet. I surrounded the base with fresh organic raspberries and served with whipped cream. Well worth the extra calories!

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Reviewer:

valrow

Reviewed: Jan. 21, 2012

This cake is (was) delicious! I was inspired to make this so I could beat the egg whites with my new KitchenAid stand mixer that I got for Christmas. I didn't have cake flour so I used unbleached white flour. The cake was light and rich at the same time. The frosting is delicious. I used chopped pecans for the nuts and served it with fresh whipped cream. The cake looked just like the photo in the recipe and my family (and I) loved it. I will definitely make this again.

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Reviewer:

Marcia

Cooking Level: Expert

Home Town: Lynn, Massachusetts, USA

Living In: Salinas, California, USA

Reviewed: Nov. 27, 2011

Had no baking soda at hand, only baking powder. I put more baking powder in and thank God it turned out still nice. I didn't try the frosting but topped with some powdered sugar. It tastes even better 1 or 2 days after, with powdered sugar melted and left the top of this cake a moist flavor!

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Reviewer:

peiyulai

Cooking Level: Beginning

Living In: Albany, California, USA

Reviewed: Nov. 8, 2011

This was fairly easy to make but I should have followed my instinct instead of reviewers...I baked for 60 min and while it didn't spring back I considered it done. It needed another 5 minutes at least. The top wasn't cooked thru. Luckily, I was just cubing the cake to use in a dessert recipe so I trimmed the top and edges off. The side stuck horribly to the flute pan. I don't know if I would try greasing lightly as some did even if it would affect rising. All and all a good recipe though with just the right amount of chocolate flavor. For those chocolate lovers I would increase cocoa or add a tsp or two of instant coffee/espresso.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

The best chocolate cake I've ever tasted. Very moist & delicious. The amount of sugar is just perfect. Not too sweet. This will be my all-time favourite chocolate cake.

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Reviewer:

Rachel Goh

Reviewed: Apr. 30, 2011

Made exactly as written, with out frosting. It is excellent. Took about 10 minutes longer to bake.

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Reviewer:

Heidi-Anna

Reviewed: Apr. 6, 2011

This is a great cake. I love internet recipes since I get to see what others think. Since one reviewer said the cake wasn't chocolatey enough, I added 1 extra Tbs of cocoa with the same aount of water. Yummm.

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Reviewer:

Mary McAllister

Reviewed: Feb. 8, 2011

I love this recipe! We have 4 chickens that lay all year long so I'm always looking for recipes that use up a lot of eggs. I'm so glad I found this one. The cake itself is so good that I never need to add icing or any other embellishments!

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