Reviewed: Aug. 8, 2011

My mother made this same recipe for me back in the 50s. I continue to make it for my own birthday every year!

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7 users found this review helpful

Reviewer:

lindafaye

Reviewed: Jan. 19, 2011

Very good. Enjoyed this very much and will make it again!

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3 users found this review helpful

Reviewer:

stephiehawk

Reviewed: Oct. 26, 2009

The only good thing about this cake was that is was very chocolatey.... It was okay but it was a bit dry and stuck to your throat as you swallowed. Definately went down better with icing.

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4 users found this review helpful

Reviewer:

kwill

Cooking Level: Expert

Reviewed: Jun. 13, 2008

I made this for a little party with some friends. Alot of people ate it but none of them finished this pieces. I liked it, but didn't seem to be much of a crowd pleaser.

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3 users found this review helpful

Reviewer:

Britt

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Tampa, Florida, USA

Reviewed: Feb. 1, 2008

I love this recipe! I tried it because I was low on ingredients and desperately wanted chocolate cake, but it has become a favorite. I have not made it with the lemon icing, though; I always use chocolate. I actually get more than one layer out of it. This recipe yields two 8" layers, or one 8" layer and 6 cupcakes! So good and very moist.

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6 users found this review helpful

Reviewer:

Cynthia

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 26, 2007

I used Special Dark Cocoa as I am rather partial to dark chocolate taste and it turned out great. I like that it only makes one layer...doesn't leave you with too much to add to your waistline! Thanks...I will be making this again.

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10 users found this review helpful

Reviewer:

Sheri

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

Reviewed: Apr. 12, 2007

I chose to make this cake for a small group of women where one lady was dairy intolerant. This was the PERFECT dessert for her, I didn't use the lemon glaze, choosing instead to make dairy free Chocolate peanut butter fudge frosting (1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup water, 1 cup sifted cocoa powder, 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing!

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21 users found this review helpful

Reviewer:

Blondeprincess

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Reviewed: Nov. 19, 2006

Very moist. Has a sot of weird flavor. But, overall good.

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3 users found this review helpful

Reviewer:

pieperson7

Cooking Level: Expert

Reviewed: Sep. 24, 2006

I love this cake! It is so moist and the lemon icing goes surprisingly well with it. I actually changed the recipe a little bit by making it 2 layers and put half of the icing in between. Everyone loves it! To make again on Halloween or anytime!

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5 users found this review helpful