Reviewer:

yaralisa

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 20, 2011

I made mini cup cakes with the batter...baked it for 15 minutes at 350 I replaced butter with 1/3 cup of oil. Added a total of 1/4 cup rum. Substituted only 1/2 cup water instead of 3/4 cup Replace 1/2 cup cocoa with 1/3 cup cocoa Reduced flour by 1/4 th cup Increased sugar by 1/4 cup

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

vicky

Reviewed: Jun. 22, 2010

Taste was great! very mocha... The cake came out a little dry but when I divided each round cake into half, doubled the icing recipe, and layered into four layers, the extra icing made up for the little bit of dryness. I also added a small amount of ganche to top and let drip down for extra chocolate flavor. Cake was a big hit!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tcjewell

Reviewed: Feb. 28, 2010

Rich and delicious! Made it for my friend's birthday with a rum-flavoured whipped icing. Huge success!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

little-baker

Reviewed: Feb. 21, 2010

This is a good recipe, and pretty easy to make. I did add a teaspoon of vinegar to the batter and I think that helped to make it a little more moist.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KatMonnett

Reviewed: Mar. 31, 2004

I found this cake a little on the dry side, which was disappointing after all the work it took to make it. I did use fresh brewed coffee instead of instant, since I had a pot going...it saved some hassle. I added a little rum to the cherries for the topping, which jazzed them up and emphasized the rum flavor in the cake.

Was this review helpful? [ YES ]
4 users found this review helpful