Reviewed: Jul. 8, 2008

This was an excellent cake! It was very moist and dense. I used a dark chocolate cake mix and semi-sweet chocolate chips, so it had a nice dark chocolate flavor. I just dusted it with powdered sugar, and it looked very pretty. I took this to work and got rave reviews.

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Jada Tapley


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Reviewed: Jul. 2, 2008

This is the cake that my son requests every year for his birthday. Delicious! He is a huge peanut butter fan, so now we substitute peanut butter chips for the chocolate chips. It is perfect as is though. Yummy!

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ROEFAM95


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Reviewed: Jun. 19, 2008

This is an easy and delicious cake!

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Mimi's Desserts

	Cooking Level: Professional Home Town: Medford, Oregon, USA
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Reviewed: Jun. 17, 2008

Very moist. Very good. It doesn't take as long to bake as noted. Check after about 40 minutes to make sure not to overbake. I used a 9x13 pan.

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HelloMe

	Cooking Level: Expert
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Reviewed: Jun. 12, 2008

Yummy and very moist! Made this twice already.

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ZoeS

	Cooking Level: Intermediate
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Reviewed: Jun. 8, 2008

So perfect and moist!

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Elizabeth

	Cooking Level: Intermediate Living In: Cedar City, Utah, USA
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Reviewed: Jun. 1, 2008

This is perfect when you're in the mood for chocolate cake. And, super easy to make. I baked this just as written and found it to be easy and yummy. I used the Satiny Chocolate Glaze recommended by other reviewers. Perfect. I made this for my husband's birthday cake. He was pleased. I think you will be too.

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Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Reviewed: Jun. 1, 2008

So good with a chocolate whipped cream topping!

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Amanda De Leo


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Reviewed: May 25, 2008

A perfect chocolate cake - and so easy too! Great when served warm with Reddi-wip on the side!

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RGaughan


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Reviewed: May 23, 2008

so yummy! but like everyone else said, super loaded in calories and fat!!! i'll try the lighter version as people have suggested next time BUT im sure it wont be nearly as good as the original.

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Lindsay P

	Cooking Level: Intermediate Living In: Bitburg, Rheinland-Pfalz, Germany
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Reviewed: May 12, 2008

Amazingly rich and chocolately. But way too much calories. :( Tasted light and rich at the same time. Somewhat like a good brownie but not. :) I make it in 2 9X9 pans. I'll try the lighter version as per other reviewers next.

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SHORTCUTCOOK


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Reviewed: May 11, 2008

I made this cake with the suggestions of other reviewers to reduce the calories and fat. But then we added back in all the calories in fat but adding ice cream. I'm not sure I like the "lightened" cake alone, without ice cream. I think Lisa's original recipe was great as is and doesn't even need ice cream.

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Barbara


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Reviewed: May 7, 2008

This was the first recipe I've ever done from this website. I couldn't believe how easy & cheap it was to make. The only changes I made was 1/4cp Kahlua and 1/4cp Coffee to replace the 1/2 cp hot water. And I added 2 tsps Cinnamon. Pam baking spray with Flour coated the bundt pan nicely. It came out in one beautiful piece. We couldn't wait for it to cool, so we served it warm with cool whip on top. My son and I looooooved it! I definitely enjoyed the coffee/kahlua hints with the chocolate. YUMMY :)

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Denise L Davis

	Cooking Level: Intermediate Living In: Burke, Virginia, USA
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Reviewed: May 5, 2008

I love it! I used 1/4 cup apllesauce and 1/4 cup light spread, 2 eggs worth of egg beaters and 1/3 cup water and it is so moist. Will bake again soon.

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jcamp71268

	Cooking Level: Beginning Home Town: Nesconset, New York, USA
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Reviewed: May 4, 2008

This cake was delicious! I brought it to a small gathering at my in-laws' house and everyone loved it! One girl even asked for a second piece and my husband has requested it for his birthday cake! I topped it with "Satiny Chocolate Glaze." I used just straight up "Chocolate" cake mix, but next time I might use a Devil's Food or Dark Chocolate cake mix. Not that it needed any improvement!

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L. Lenk

	Cooking Level: Beginning Living In: Bakersfield, California, USA
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Reviewed: Apr. 29, 2008

So moist and full of chocolate flavor. I poured Satiny Chocolate Glaze(from this site) over top. Perfect!

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NYJEN

	Cooking Level: Expert Home Town: New Rochelle, New York, USA Living In: Saugerties, New York, USA
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Reviewed: Apr. 20, 2008

Although very easy to make, wasn't that impressed. I thought it needed a frosting of some sort. I am interested in making it the "lower calorie" version a few have posted.

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thrasher'swife

	Cooking Level: Intermediate Living In: Rancho Santa Margarita, California, USA
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Reviewed: Apr. 15, 2008

i love this cake very very rich and moist.it stayed moist for 3 days. thanks for the recepie.

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OMRAKAN

	Cooking Level: Expert
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Reviewed: Apr. 4, 2008

This cake is soooo yummy! The pudding and sour cream make it super moist. It is excellent with a little bit of rocky road or vanilla ice cream. My husband and I can't get enough of it!

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jodiann4

	Cooking Level: Intermediate
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Reviewed: Apr. 2, 2008

The cake is fantastic and so easy. Everybody loves it. The last time I made it I substituted light sour cream and it was just as good -- maybe better, not as heavy. I use the Satiny Chocolate Glaze on it. Yum.....

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karenk


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