Reviewed: Mar. 1, 2008

I got this recipe out of my "All Recipes Dinner Tonight" cookbook. It has become an instant HIT with our family. I have made this multiple times for parties, give aways, and fundraisers and every time it is a smash. It is wonderfully moist and chocolaty! This is a must try and KEEP.

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Reviewer:

asaber

Reviewed: Feb. 20, 2008

I made this today for the first time and will be making it again and again! I chose the lemon pudding/blueberry option using fresh blueberries instead of dried. I also used only 1/2 cup of oil as many of the other reviews mentioned. I put in all of the other ingredients as called for, but I think the sour cream could be lessened to 3/4 cup or even 1/2 cup as my cake, cooked at 325 for 55 minutes is still VERY moist. Regardless, it is delicious. My kids, 9 & 7, and my husband were instant fans! Oh, I also added about 3 T. of lemon juice to the batter.

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Reviewer:

MACLILY

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Spring, Texas, USA

Reviewed: Feb. 5, 2008

If I were rating this cake for taste alone, I would easily give it five stars. The recipe, however, doesn't rate so high. It was very easy, but after returning it to the oven three times, it was still so moist that it stuck to the bundt pan and looked terrible. I was serving it to guests, so I warmed a can of frosting and drizzled about half of that over it to camouflage the missing chunks. It tasted wonderful, but next time I will decrease the oil as suggested by another reviewer. I think if it were less moist, I would have had better results. I also look forward to trying the lemon/blueberry version someone suggested!

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Reviewer:

mpainter

Home Town: Renick, West Virginia, USA

Living In: Spencer, West Virginia, USA

Reviewed: Feb. 3, 2008

Hands down, the best recipe i have come across!!! I have been preparing this recipe for my family for about three years now and at every birthday party they look forward to it. I have even used this recipe in special cake molds and it turns out fantastic. Super moist!! I also have made a few variations with white chocolate pudding mix and white choc chips, but the original is my family's favorite

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Reviewer:

Jodie K.

Cooking Level: Expert

Home Town: New Egypt, New Jersey, USA

Living In: Carteret, New Jersey, USA

Reviewed: Jan. 28, 2008

My kids LOVE this cake, and now request it on their birthdays. It is so moist and rich, and perfect topped with Reddi-Whip or fresh whipped cream. If you are a chocolate lover, make this cake!

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Reviewer:

CHEFERICA

Reviewed: Dec. 7, 2007

Delicous!!!! This is definetly a keeper!!! So easy to make my family loved it. Thanks for the recipe.

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Reviewer:

kelly o

Reviewed: Nov. 16, 2007

Very good recipe. Everyone loved it. I also needed to increase the baking time.

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Reviewer:

SkateboarderMom

Home Town: Hendersonville, Tennessee, USA

Reviewed: Nov. 7, 2007

I took the advice of others and decreased the oil to 1/2 cup, increased the temp to 350 degrees, and took it out at 55 min when the toothpick came out clean. Unfortunately, after it cooled and I cut it, it was still not done. It was more like a brownie consistency. It may have been because I used a pound cake mix instead of regular mix, but I would think it shouldn't matter too much. Tasted really nice, but cook time may need to be extended??

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Reviewer:

LHOMMRICH

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Oct. 19, 2007

I bought a bundt pan to make this cake. I think I baked it way too long, but it STILL turned out fantastic! This I used vanilla pudding, and a chocolate glaze, and received it was delicious!

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