Reviewed: May 16, 2013

It was..horrible. The texture was amazing, but the cake taste like Cinnamon Life. Double or triple the coco and just get rid of the cinnamon in general. I put a pinch of cinnamon in the cake and it was still over powering. No chocolate flavor either

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Reviewer:

Ashlyn_Grace

Reviewed: Apr. 10, 2013

I have made this recipe twice so far, once as a sheet cake and once as a double layer round cake. Awesome recipe, the only thing I did differently was omit the cinnamon and instead of using one cup water, I used 1 cup coffee. I will definitely be making this again and again. Thanks

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Reviewer:

Marieclaire0924

Cooking Level: Intermediate

Reviewed: Mar. 15, 2013

The only recipe I'll use from now on! Everyone loved it - the cake is SO moist and the thick icing is almost like fudge. I think a bit less icing sugar and a bit more cocoa for the icing is best, especially if you like a dark chocolate taste rather than a very sweet icing.

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Reviewer:

DEBRALEE4

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Living In: High River, Alberta, Canada

Reviewed: Feb. 10, 2013

I just finished making this cake and the cake turned out perfect... The icing turned out rather thick. Next time I will add the icing sugar one cup at a time, and see if I just used too much all at once.

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Reviewer:

Betty

Reviewed: Feb. 2, 2013

Not much chocolate taste

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Kelly

Reviewed: Jan. 16, 2013

My friends mom would make this back in high school & I fell in love with it but I never managed to get the recipe. So I totally freaked out (in the best kind of way) when I tried out this recipe and it was THAT cake! Thank you so much for sharing this :) I did tweak it slightly as suggested by other reviewers. For the batter I left out the cinnamon completely, substituted milk & vinegar for the buttermilk as I did not have any on hand, increased the cocoa to 1 cup, & baked it in a 9" x 9" pan. For the icing I left out the pecans & used only 2 cups confectioners sugar which still turned out plenty sweet. Took 30 mins to bake. I have to admit I was pretty skeptical at first, but dove in anyway & gave it a go. Super chuffed that I did! I love that you don't need to use a cake mixer for this. Plus the tip on poking holes in the cake & pouring the icing on while still hot was right on point! So moist! My family loved this so much and devoured it in record time! Will be making this again this weekend for my little sisters girls day in (she begged me to bake this for her!) Quick and easy and so delicious! A definite keeper!

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Reviewer:

IAmMinion

Reviewed: Oct. 20, 2012

This is literally and unequivocally the best cake I have ever had in my life. I made it for my boyfriend's birthday and I'm pretty sure he fell in love with me right then. (He also ate the whole cake in two days, and he's a skinny guy). I've made this cake three or four times. I always take one reviewer's advice and substitute another stick of butter for the oil, and I usually skip the pecans. Sometimes I don't make the frosting by hand, either- shhh, don't tell anyone I use store-bought frosting! I also substitute an equal amount of plain yogurt for the buttermilk- either ingredient is the secret, I think. It keeps the cake super moist and rich for days, almost like pudding. I found that one trick is to watch it closely while baking and cook it "halfway"- most of the bottom and the sides should be fairly solid, like a normal cake, and the inside should be softer, a bit more liquid and a slightly different color. Then it's almost like two cakes in one. I recently discovered that I'm sensitive to gluten, but even if I can't make a gluten-free version of this cake work I'm not going to stop making it, if only for other people. It's just so good!

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Reviewer:

breathesrain

Reviewed: Sep. 29, 2012

This is the best chocolate cake I have ever made. It is light and fluffy, just like cake mix. I made two round layers and used my own icing instead of the icing recipe provided. Yummm, definitely making it into the recipe box :)

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rebeccashaleen

Reviewed: Aug. 10, 2012

I loved the icing, but the cake was not great. I felt that after 20 minutes it still looked raw, so I left it in a bit longer. When I served it, it had flattened and taken on a really dense brownie texture. I thought I followed the directions exactly, but the rest of the reviews are very positive, so perhaps I didn't leave it in long enough.

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Reviewer:

meghantv

Reviewed: Jul. 7, 2012

literally, this is THE BEST CHOCOLATE CAKE I EVER ATE, but I did make a few adjustments.. I substituted a second stick of butter for the oil, reduced the cinnamon to 1/4tsp, and upped the vanilla to a full tablespoon. Instead of making the frosting, I topped it with original cool whip, and served the cake chilled. It was gone in a snap. I definitely recommend this cake to anyone that is looking for a good chocolate cake-however, you may find yourself addicted to it ;)

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