Reviewed: Apr. 25, 2011

I made this for Easter. EVERYONE LOVED THIS CAKE!!!!! It was so moist, so delicious, OMG!!! For cupcakes bake 20 minutes! I didn't have soured cheeries for another recipe, so I used this one instead. But I decorated it like the other one, layers and all. This was so good! I put the filling (from the other recipe) inside what I thought was thick, but once the cake was cut the next day, I think it actually absorbed into the cake, so next time, I will put more filling. Just a little more. But it was delicious!!!!! It was gone! I made a carrot cake too and there was a delicious Birthday cake there. This cake was the first to go! So good. I didn't have cherry liquer, I just realized it asked for it! Oh well, it was still delicious without it and I didn't replace it with anything (another liquid). For the whipping cream (which you didn't really see or taste) I added a capful of vanilla extract and a little more powdered sugar to suite my taste. It tasted good on its own. I wonder if the cake was so moist because it absorbed all of the filling! Update: Made these as cupcakes! Bake for 20 minutes! still delicious....

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Reviewer:

Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Apr. 21, 2011

I made this cake for my fathers Birthday. It was a huge hit and requested again for Easter. I recommend cooking it alittle longer. My cake was great, but too moist to cut into 4 layers. So I just stacked my two 9" cakes on top of each other with cherries in the middle. I frosted the sides of my cake with chocolate frosting to keep cherry filling in. I then used homemade whipped topping on the edges and cherries on the top in the middle. It looked as good as it tasted. Its even better the next day after sitting in frig over night. YUMMY!!

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3 users found this review helpful

Reviewer:

Rusty

Reviewed: Apr. 17, 2011

Followed exactly, wonderful chocolate cake!

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2 users found this review helpful

Reviewer:

kpow33

Cooking Level: Expert

Reviewed: Apr. 6, 2011

Great recipe, I could not find cherry liquor so I used Smirnoff Pear rum and it turned out excellent!!!! YUMMY WILL MAKE AGAIn

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3 users found this review helpful

Reviewer:

forevermcandbc

Reviewed: Mar. 31, 2011

Excellent! Didn't change a thing except I left out the cherry filling(didn't have any) & it came out perfect! love this & everyone raved about it!

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4 users found this review helpful

Reviewer:

Natkar06

Cooking Level: Expert

Reviewed: Mar. 27, 2011

Great Recipe. I did not change a thing. It came out super moist and was a big hit with friends. I topped mine with homemade whipped cream, shaved chocolate and maraschino cherries . If I make it again I will probably be a bit more adventurous and make my own cherry filling. However, it was still very yummy with the canned filling.

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7 users found this review helpful

Reviewer:

Emma

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 9, 2011

Made this as a birthday cake. It was great!!!! I used a chocolate ganache for the icing.

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4 users found this review helpful

Reviewer:

bethyroonie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Feb. 20, 2011

FABULOUS! this recipe deserves its 5-stars! i will use this recipe also when i'm wanting just a simple chocolate cake. the cake was dense, moist and delicious! thanks for a great recipe. :)

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Reviewer:

amyi

Cooking Level: Intermediate

Reviewed: Feb. 8, 2011

I was only having a couple of friends over, so I baked it in a loaf pan (half of the recipe) and the other half as cupcakes. Also I only used 1/2 C of instant coffee (the only thing I had in hand) and didn't use the liqueur... just whipped cream and cherry pie filling. Wow! My friends were impressed. It was really good.

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2 users found this review helpful