Sour Cream Mocha Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 7, 2003
Yummy! Very moist and fudgy. All my friends loved them and asked me for the recipe. I have made a few times and baked them into cup cakes. Batter was a bit thin so I added 1/4 cup of flour and 1 extra tablespoon of instant coffee for more coffee flavour. Did not have sour cream at one time so I substituted with plain yoghurt and it turned out good. Sharon
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Reviewed: May 20, 2003
I think the amount of water called for in this recipe is too much--the batter was so thin that the nuts and chocolate chips that are sprinkled on the top sunk to the center/bottom. I think cutting the amount of water down to 1/2 or 2/3 cup would be better. This coffee/water mixture should be mixed with the wet ingredients--mixing it the way it calls for in the recipe doesn't work very well. Also, I think it would help to mix the sugar with the wet ingredients instead of with the dry ingredients. All in all, the flavor of this cake is good, but the texture is not.
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Reviewed: Sep. 29, 2002
This cake is moist, fudgey. I was worried about how thin the batter looked when I put it in the baking pan, but don't worry! It came out great! I didn't use any frosting, and it was perfect without it.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Displaying results 11-13 (of 13) reviews

 
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