recipe reviews for:

Mafioso Chocolate Cake

“This is an old Italian family recipe for a cake we make at every big holiday. We actually lost the recipe for a while, and holidays just weren't the same. Then were overjoyed to recover it after a friend reminded us we had given it to her! We call it "The Cake That Saved Christmas." A chocolate delight any gangster would love.”

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MOST HELPFUL

Reviewed: Mar. 10, 2000

This cake tasted sinful. It was very moist and rich. I used it to make a four layer cake for my husband's college graduation party and everyone requested to take home the leftovers.

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7 users found this review helpful

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VONDERGIRL

Reviewed: Dec. 25, 2000

I usually make a chocolate cake using a box and adding pudding but decided to try to make one from scratch this year. I have dear friends that just love a good chocolate cake. I tried this recipe and and WOW! It was melt in your mouth delicious. The frosting was nice and thick and easy to spread. I have never had frosting turn out so well. I made a two layer quarter sheet cake because the single layer looked a bit small. The two layer was a giant and perfect for Christmas dinner! It was a little time consuming to make but well worth it. I made it a day ahead and it was perfect! I can not say enough good things about this cake!

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17 users found this review helpful

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CHANTAL GALLOWAY

Reviewed: Jan. 18, 2001

I didn't like the way this cake tasted at all. The frosting was too cocoa tasting and the cake was a dry texture.

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5 users found this review helpful

Reviewer:

Annette

Home Town: Warren, Ohio, USA

Living In: Glendale, Arizona, USA

Reviewed: Mar. 1, 2001

This cake was quite tasty. I substituted 2% strawberry yogurt for the sour cream and it worked quite well. It didn't taste like strawberry, but it was still delicious. I will try it again. Definately a moist and tasty treat!

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1 user found this review helpful

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BALLERINAGAL

Reviewed: Jul. 16, 2001

Definitely a chocolate lover's cake. I found it tasted better and was a little more moist the next day! yum

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2 users found this review helpful

Reviewer:

Emi

Reviewed: Oct. 12, 2001

OH MY. What a delicious, special dessert. I added about 1/2 tsp almond to both the cake batter and the frosting. Very similar to Molten Choc Cakes in taste and texture, but easier to do in a 9x13" pan. A perfect addition to our Italian "dinner and a movie" night - Shrimp Scampi, fresh pasta, and "The Godfather".

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10 users found this review helpful

Reviewer:

thecakelady

Reviewed: Jun. 16, 2002

I must say, the cake IS worth the effort of making it. It was very moist and had a good rich chocolate flavor. I would make it again.

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6 users found this review helpful

Reviewer:

MARY P. MCCLURE

Reviewed: Dec. 1, 2002

I, too, substituted yogurt for the sour cream, I used nonfat. For a relatively lowfat cake (only 1 stick butter, no egg yolks and nonfat yogurt) it was good, but not as moist as I would like. This may be my fault because when it wasn't remotely done after 50 minutes in a 300 degree oven I pushed up the heat to 350 for ten minutes, and I might have overbaked by two or three minutes. It does seem to be a little more moist the second day. All my guests said the frosting made the cake, rather than vice-versa. I used the Chocolate Cheese Frosting recipe from allrecipes.

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4 users found this review helpful

Reviewer:

NICEGIRL512

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Oct. 19, 2004

This cake was so easy to make and was hit with all -even my "I don't do cake" nephew !

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0 users found this review helpful

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BUTTERFLY14

Reviewed: Jan. 26, 2005

I just needed an icing recipe using Dutch Cocoa and I used this icing recipe. The flavor of the icing was delish, but it was a bit runny-when dealt lemons, make lemonade! I just drizzled it on my bundt cake and it was fine. Good flavor.

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0 users found this review helpful