Reviews for Back-of-the-Box Hershey's Chocolate Cake
I followed the recipe exactly, and it came out very rich and dense. Making the recipe as is with two 9" pans resulted a 2-layer cake that was about 2" tall. Each layer did not rise very much at all. I ended up having to bake the cake for an additional 15 minutes before the toothpick came out clean. I thought it would dry out the cake, but it was still very moist. We ended up not eating it for another 1.5 days later, and it was still very moist and delicious. It was very easy to make and surprised everyone that I made it completely from scratch!
Very yum! I substituted unsweetened applesauce for the oil and used Splenda Baking Sugar Blend for granulated sugar..I used 2 9 inch round cake pans and baked for 17 minutes with a rotaion half way through baking. I didnt make 4 layers since my cakes were too thin to divide. The batter will be VERY thin after you mix in the water, turns out just fine though. Next time Ill try coffee or spiced rum. The frosting is SUPER rich and SUPER sweet, very good, but Ill make less next time and cover the cake w a very thin layer, since the star of the show is the cake anyway. Great cake.
I have no complaint about the texture of this cake, it was very moist and chocolatey. Unfortunately, it was just way too sweet for us. I had a slice and couldn't finish it. I will just have to keep looking for the perfect chocolate cake recipe.
This cake is incredible. I bake for my extended family a lot and I do plenty of cakes, and after eating this one they said it was the best cake I have ever made. The cake itself was rich, moist, and the perfect balance between density and airiness. The icing was a great pairing too. I make chocolate buttercream icing all the time but this recipe was far better than anything I'd done before. However it calls for 1 1/2 C of cocoa powder in the icing and after adding just 1/2 C, it tasted great so I didn't add more. It was very chocolaty already and I was worried about how it would taste if I added more. The ingredients made a good amount of icing too, which would very easily cover every layer if you split the layers horizontally like they called for. I didn't to that, so I had enough to add decorative touches and piping to the finished cake, and then I had some icing left over that I'll store for something else I make. I will definitely make this again. It is my go-to chocolate cake from now on!
Ok, this is a no brain-er if you are looking to bake an impressive moist, heavenly, dense, rich chocolate cake! Bake this cake as written. It's one I've used for years (the recipe is on the back of every Hershey's cocoa box- so yeah, its a famous recipe!) My mouth waters even thinking about this cake. It suppresses any chocolate craving... oh man, I want a piece right now.
I used this recipe for the middle tier of a wedding cake. The batter is quite watery and I was concerned that it wasn't going to turn out dense enough to support my wedding cake, but it turned out perfect! It was chocolatey and rich and moist and dense and so darn good! I followed the recipe exactly (except, I did not make the frosting) and will definitely used it again and again. I filled it with layers of chocolate mousse (recipe from this site) and raspberry and I covered it in marshmallow fondant (recipe from this site).
I followed this recipe to the letter. Didn't change one single thing. This cake turned out great! Moist, rich and chocolate heaven. My husband has always said he does not care for chocolate cake because his experience was that they were always dry. I convinced him to taste it. He said that this is the only chocolate cake he has ever tasted that was this moist and delicious. My inlaws and friends raved that this cake was the bomb! I promised everyone that this cake would be a staple at gatherings and holidays. You should all try it. And you can flirt with the ingredients as you wish. I will continue to go by the recipe as written since it worked beautifully for me. Enjoy my friends!
I didn't make the frosting, but the cake was fantastic! I will be using this one as my #1 chocolate cake recipe! Definitely try this one!
This has been my year of the chocolate cake. It seems everyone wanted chocolate cake for their birthdays this year. I kept searching for the perfect recie. An d I finally found it!! This recipe is utter perfection!!! Dont change a thing!
I only used about 1/4 cup of boiling water and I think the cake came out just fine. Maybe it could use another egg. The icing however was excellent. I used 1 1/4 cup less of the powdered sugar and thought it was the best I've ever made.
I made this for my husband's birthday and it was amazing! I had no problems with it at all. The cake is super moist. The frosting is plentiful! I even had enough left over to add some extra decorations. It is definitely extremely chocolatey and is my go-to chocolate recipe from now on.
The cake fell after I took it out of the oven. Tasted as if it was not completely cooked even though I baked it for the correct time. Will not try this recipe again.
I don't know what I did wrong, but this cake did turn out for me at all. The cake bubbled over and was so sticky is would not come out of the pans. I had to take the cake out in pieces, break it up, press it into a glass dish, and try to make a trifle out of it. The trifle tastes good but I would never use this recipe again.
I made this cake last night, baked it and let it sit. This morning I made the frosting (added a tbsp. of instant coffee crystals to the milk) and slathered the cake and let it sit again. I made no changes to the recipe, other than adding the coffee crystals to the milk for the frosting and using buttermilk. This cake is SO moist. I don't know how it tastes the first day, but I will say that it's phenom the second day. I bet it'd even be better a couple days later still. Very good. NOTE: I would take pictures but I didn't frost the cake very pretty at all. I'm embarassed by my lack of cake decorating skillz.
This is the worst cake recipe I have EVER tasted. There is WAY too much coco. It's not sweet. And the taste is horrible. Move on to another recipe and don't waste the ingredients. Oh, the frosting is just as bad.
I read the reviews about it being too watery, I tried adding less water. It was still too moist and took too long to cook. Tastes fabulous, though. I might work with this one again or try fudging the white cake recipe.
The cake itself is delicious. Wonderfully dense & moist. I substituted 1-cup freshly brewed hazelnut coffee for the boiling water. However, the frosting is very bitter. I believe it calls for way too much cocoa powder. I rescued it by mixing in about 1/2 jar of Nutella. I also used the plain Nutella as the filling between the layers. The cake recipe itself is a keeper.
The cake part of this recipe is the EXACT same as the "Hershey's ® 'Perfectly Chocolate' Chocolate Cake" recipe also on this site. The only difference is the icing. It really is a very good cake though, I make it often!
Moist, but incredibly crumbly. The flavor of the cake is not extreme chocolate, its barely chocolate.
This was the best chocolate cake I have ever made! Very moist, icing was creamy. Definitely going to be a keeper!
A really fabulous recipe. This cake is soo chocolatey! I had a slice 6 hours ago and still feel it's too soon for another piece! If you are cooking this in the UK, use Self Raising flour. I got confused and used Plain flour! It made the cake really moist and dense, but really rich. The Self Raising flour will had more height and lightness to the cake. Also, next time I will also only use 1/2 cup of cocoa powder in the cake and increase the flour, and only 1 cup in the icing (increase the sugar)
Loved this recipe, chocolatly but not overwhelmingly so. Also, I also substituted boiling water for freshly brewed coffee and it worked out perfectly.
A great recipe! The batter was extremely runny, almost to the consistency of water, but I trusted the advice of other reviewers that this was OK and it turned out fine, albeit slightly gummy. I had no problems with having too much batter for two 9" cake pans, and they didn't spill over, although I put a cookie sheet under them just in case and they did rise significantly, so I could see where it would be possible. I had to mix everything by hand because I just moved and my mixer was MIA, but it turned out fine, although my arms got quite a workout. The frosting was great also, and anyone who thinks it's too sugary, too chocolatey, too stiff, or too runny simply needs to vary the amount of ingredients used. It's very easy to customize to your liking with those ingredients. My frosting had a nice, shiny glazed appearance and was very easy to work with and tasted great. The frosting was very fudgy and would be EXCELLENT on brownies. This is overall a very foolproof recipe - please stop buying boxed chocolate cake and make it "the real way!"
WOW! I did not change a thing and it was absolutely the moistest, most delicious cake I have ever eaten. It was my first, from scratch, chocolate cake, and I could not be more pleased with the results. YUMMY to the MAX!!!!!
THIS RECEIPES HAS BECOME ONE OF MY FAVORITES, I WORK IN A DOCTORS OFFICE, AND I BAKE ALOT THIS HAS BECOME ONE OF THE OFFICES FAVORITES, I USE A CREAMY CHOCOLATE FROSTING THAT COMPLIMENTS IT VERY WELL.
I made this into cupcakes (it made 30) and they are AWESOME! I used a different frosting recipe from this site just because it's my favorite and I had those ingredients on hand.
I was worred about the batter being so thin looked like dark chocolate milk. Boy was I worried for nothing baked up beautifully and so moist. Did not make the icing but the cake is so good without it we did'nt need it. I will be making this again.
Just rating the cake here, but it was average, just ok. Could have used more richness.
I have made this recipe three times. The cake tastes great, but it always falls and looks ugly. I give up!
This is a great cake. I always get rave reviews. It comes out very fluffy. Sometimes when I want a denser cake I reduce the baking soda and powder to 1 tsp and reduce the boiling water to 3/4 c. Freezes great!
I was a bit disappointed in the taste of this cake but one thing for sure, it came out nice and moist and rich in colour. For some reason, I didn't find the taste to be very chocolatey. It seemed a bit bland but maybe it's because I didn't use Hershey's cocoa powder (although what I did use - Fry's - is supposed to be a premium cocoa powder...). Also, I have never made cake with vegetable oil before, but this one definitely had a distinctive taste and aroma that could only be described as odd which I'm sure was due to the oil. I don't think I will make this again and if I do, it will be with many changes - butter instead of vegetable oil, 1/2 coffee 1/2 water, 1/2 brown sugar 1/2 white.
This is my go-to chocolate cake recipe from now on. It is beyond delicious - very moist and fudgie with a deep cocoa flavor. I love that it is a one bowl cake - nothing fussy about it but the end result is sublime. The only change I made was to replace the boiling water with a cup of freshly brewed French roast coffee to deepen and enhance the cocoa flavor. Try it - you don't taste coffee at all in the baked cake. I stirred it into the batter by hand, otherwise my mixer would have spattered it all over the place - it gets pretty goopy. I also didn't bother to split the layers. I made this cake for my son's birthday, and I've already had three calls for the recipe. I frosted it with whipped cream whipped with fresh strawberries and it was the perfect accompaniment for the richness of the cake. We were disappointed there were no leftovers, but my husband's birthday is tomorrow and guess what cake he is getting?? Yippee!
absolutely delicious and definitely extremely chocolatey. it was rich, moist and tasted like something from an expensive bakery. i followed the recipe exactly. i was worried that the frosting was going to be too thick. but it came out perfectly. thank you for sharing this recipe. my husband and i had so much fun making it and eating it!
I made this cake for my husband's birthday and it was a disaster. The cakes stuck in the pan and fell apart when moving them. The flavor was OK at best.
This was excellent! we followed it exactly and made 16 servings to make a side cake for my nephews first birthday. Even the non-chocolate cake eaters were going back for seconds! we had a ton of icing left over making 16 servings, though.
Well...I'm disappointed. The cake is alright, but really not that much better than a mix. And I didn't like the frosting at all! I definitely won't make again.
Loved this recipe. First time around I made a different frosting. Should have stuck with the one here - very rich, dense and fabulous. I like sweet, hence the 5 star rating. Cake was also very good. Very soupy as others have mentioned, before it goes in the oven. Don't worry about that - it will come out fine. But leave enough clearance room because this stuff rises. I made cupcakes the second time around. As noted, the batter rises, so if you are making cupcakes, only fill 3/4 of the way up. I filled about 4/5 of the way and got muffin tops. (and if you like muffin tops, well by all means fill up to 4/5th of the way up.)
Great recipe! I followed the recipe exactly and it turned out perfect. I used the Chocolate Cheese Frosting recipe from this site. The cream cheese frosting was a nice compliment to this dark, rich cake. Everyone raved and asked for the recipe! Thank you - this was a home run!
So good! Followed the directions almost exactly. Took one other readers advise and instead of using water used freshly brewed coffee. It was DELICIOUS!
Made this cake for a friends birthday. We can't stop talking how good it was. Best Chocolate Cake I have ever had. For those of you who know Wegmans and have had their chocolate cake this is 10 times better! trust me.
Substituted espresso for the boiling water, but other than that followed the directions exactly. This turned out gorgeous- soft and fluffy and delicious. I used a chocolate ganache instead of the icing and the end result was quite impressive.
Great cake !!!! very easy I put strawberries in the middle and covered it with the frosting from the recipe then topped it off with shaved chocolate on top. Thank you for the recipe.
I made this for my son-in-laws b-day. The only things I did different was I added a big scoop of peanut butter to the batter. After I baked the cake and cooled it, I put Reeses Peanut Butter Cup ice cream between the layers (I used one layer and froze the other). I could tell when I cut the cake layer in half that it would be great for decorating...it's very moist, not crumbly or dry. It was placed in the freezer over night then I put hot fudge sauce on the top and then I cut up some peanut butter cups to decorate it. It was great! Very rich but he loves peanut butter cups and this hit the spot...we all loved it! I froze half of the cake...it freezes well. This cake is better than a box mix and extremely moist! Thanks for a great recipe
Of course I will give this recipe five stars as it is a Hershey recipe, one that I have been making for years. It is the best chocolate cake recipe. Splitting the layers in half doesn't change the ownership of the recipe.
Wonderful! I didn't use the icing because I wanted to do something with whip cream and strawberries for Valentine's Day, but the cake itself is fantastic! It was so fudgey and delicious! Definitely needed the full baking time.
I give 5 stars to the cake recipe, as written. It was delicious -- very chocolaty, good texture, moist and not crumbly. The batter is quite runny, and I was a little worried when I poured it into the pan (I made cupcakes), but it came out perfectly. I did not try the frosting, so I can't comment on that. I used the Rich Chocolate Frosting recipe from this site instead, and it was great!
This cake tastes awesome but the middle falls and I made the mistake of making it twice thinking I could be more careful mixing ingredients….wrong. Now I have to find another recipe and start allll over!
I LOVED this cake! I made it in 3-9" cake pans and had to add a couple of extra tblsp's of milk to the frosting but it was excellent! I may try spreading smooth peanut butter over the middle layers of frosting next time, just because I love chocolate and PB! This will definitely be my go-to recipe for chocolate cake!
I used three 8 1/2 inch pans and it turned out great. I did not split layers though. I made it yesterday for the second time. I would use real butter in the frosting and not be tempted to use margarine. The first time I made it with margarine it was not as creamy.
This cake recipe is the same exact one that i had been using for years and it is on the back of the Hershey's Cocoa container. Its delicious.
Wow! I was sceptical after tasting a tiny piece of the cake after it came out of the oven. It didn't taste that amazing. Well, it's all in the frosting. That is A LOT of cocoa for frosting and I used Penzey's cocoa. Wowza! It's awesome. The cake was extremely easy to make. It baked up perfectly, though I headed others advice and didn't use all the batter. I made 3 cupcakes in addition to two 9" round pans. I was worried about slicing and layering the cakes as they were very tender, but they held up and I was able to do it. The frosting was enough to evenly cover all the layers and the top and sides and still have enough for the three extra cupcakes. It was a HUGE hit at book club. I followed the recipe exactly, but I left 1 cup of the powdered sugar out of the frosting because I don't like too sweet frosting. I also think next time I'd mix the cocoa in with the boiling water because that makes the cocoa bloom and brings out more chocolate flavor. Every other cake recipe I have with boiling water involved has those instructions. I also lined my pans with parchment paper to avoid any sticking. Worked great.
Absolutely fantastic!!! The only tiny little thing that I would change is the amount of sugar in the icing--it was insanely sweet! Others have said the same thing but I tried it as written first just to be sure. It's an easy fix and doesn't take away any stars. The cake itself is moist and rich and chocolaty and lovely. This is my new favorite chocolate cake recipe for every occasion!
Super. This is now my go to chocolate cake recipe. I did use another chocolate butter-creme frosting from this site but this cake is wonderful!
Best chocolate cake recipe I've ever tried. Cake is very moist and frosting is divine. Definitely for the chocolate lover. I substituted 1 cup buttermilk for the 1 cup milk in the cake batter. It is runny after you add the boiling water, but I didn't have a problem with it overflowing from the pans while baking. I've made it twice and will make it again for my daughter's birthday!
My first "scratch" choc. cake and so easy! Great even WITHOUT icing! I sprinkled a little icing sugar and slivered almonds on top to look nice, but no icing. Thanks for tips re runny batter being normal and not over-filling pans!
This has got to be the best cake I've ever made! So moist... even after 3 days! I, too, was concerned about the "thin" batter after the extra cup of boiling water, but baked fabulously! I made exactly as directions read. This will be our "birthday" cake recipe for years to come!
i have made this recipe two times and it tasted great, however in both instances my cake is dense and flat not like what the other reviewers (their cake being light and fluffy). can someone help me? what did i do wrong? i used van houten pure soluble cocoa and melted butter instead of cooking oil. other than that i left it exactly as written.
This cake was soooo yummy and so moist! I didn't cut the two halves because I wasn't sure I'd have enough icing. But just the same, the cake was amazing! I'd even venture to say the best I've ever had!
I choose this recipe because of the great reviews it has received. My 4 year old wanted a chocolate cake for his birthday and this cake was a huge hit! Everyone loved it and knew it was from scratch due to the moistness of the cake! I have plans to make this at an upcoming baby shower - by request! Thanks for the wonderful recipe! EDIT: 10/24/2019 8 years later, and this is still my go to chocolate cake!
It's good but....well I floured the pan but it came out in pieces, at least the top one did but my dad even loved the crumbles! Then when it cooled down, I made the frosting, didn't put as much confectioner's sugar in because that sounded like wayyyyy to much so I just put in 3 1/2 and the frosting came out to thin so that was a bad one on me. But I could tell that even if I did increase it, it would be SO rich! So I just drizzled a little on top. Good cake but I don't think I'll make it again. Good luck to others tho!
I've tried a lot of chocolate cake recipes and I love this one. It meets my chocoholic taste :)
This cake is amazing! I made it for a friend's birthday earlier this year and now it's time for another friend's birthday so I turned to this recipe. I also used hot coffee instead of boiling water because of the depth of flavor it adds. It's a very rich cake but if you've never had homemade buttercream icing you HAVE to try this. I would give this 10 stars!
I would rate the actual cake two stars because, despite following the directions carefully, I could not get the cake to depan without crumbling all over. I managed to salvage enough to eat, but it was not pretty! However, the frosting more than made up for the disastrous cake. It is so delicious. I use this frosting on the Too Much Chocolate Cake recipe from this site...so amazing!
I have made this cake twice, following the directions exactly each time. Both times I've made it, the cake will not release from the pan! I grease and flour my pans, just like I do for every other cake recipe, but this cake just doesn't come out easily. When it does come out, its crumbly and so it's hard to frost. Today when I made it, I just decided to make cake balls instead of an actual cake since it was so crumbly. I'm sad that it didn't work for me, because I really like the taste! I won't be making this cake again.
I made this recipe using high quality cocoa powder and fresh brewed coffee in place of the boiling water and it tastes great. The moistness is wonderful, but it is a wee bit dense. I'd definitely make it again though.
I've never been so confident about my cakes before! Thanks to this recipe, I can openly admit that I make bomb chocolate cake! I substitute the boiling water with espresso and it's wonderful. I've made this recipes exactly as it is too. No complaints! This makes A LOT of frosting and I always wind up throwing away more than I'd like to (and this is coming from someone who really loads it on and will eat several spoon full to boot so beware!). Try adding a table spoon or two of peanut butter to the frosting for a little nutty flavor. Yum!
Excellent cake recipe! Nice & moist and not difficult at all. I, personally, wasn't too crazy about the frosting... I think it's just a matter of differences in taste preference. This one was a little sweet for me as I prefer a more buttery flavor to off-set the sweetness of the cake. Think I'll try my all-time favorite "wedding cake frosting" on it next time. (from this site) It still deserves 5 stars though! Thanks to everyone for the "soupy batter warnings". The batter IS absolutely soupy... but makes a wonderfully delicious cake! Edited to add that I tried using the dark cocoa & liked it even better. No more store-bought cake mixes for me! Also, if you make cupcakes with this, (which I did) be careful not to overfill.
I'm not sure what I did wrong. I waited over an hour to take the cakes out of their pans. A few small pieces of cake came off which wouldn't have been a big deal but when I tried to frost it chunks started to break off. I left it alone in hopes that it wouldn't get any worse but the cake actually split in places from the weight of the frosting. I've had cakes come out not looking picture perfect before but this was ridiculous. The cake and the frosting both tasted great...but it looked like a natural disaster.
The recipe is fine for cup cakes or small baking tins but having tried it the day before I had to get a cake made, I was really disappointed. It shrinks and you need at 3 cakes to stack and make a decent size cake. I would use it (maybe..) for cupcakes only.
Absolutely delicious. I made it with butter in place of the oil. It was very easy to make. It turned out wonderfully. I used my own frosting recipe, so can't comment on that.
My preference was to use dark cocoa powder. So good. The butter cream frosting with dark cocoa was a huge hit. Will make this again.
I have always thought chocolate cake was boring. Until now! This is the best cake I have ever had!
This cake was perfect! So rich! Wouldnt change a thing. Didnt put 5 cups of powdered sugar in the icing, I just added as needed and tasted. Prob put closer to 2 cups and it was excellent. So restaurant quality! Will make again!
I only did two layers (didn't split the separate cakes in two) so I ended up with a lot of frosting left over. The frosting was delicious and I wish I had slathered more of it on.
I made this cake for my niece, who happens to love chocolate. Our families agree it's the best chocolate cake ever! Then I fixed it for some friends, and thought it was to die for. I've given out the recipe to many. Thanks Rachel! I just read the reviews. I don't understand why anyone would have any trouble making this cake. It has turned out perfect everytime I've made it! It comes out of the pans clean everytime.
This cake is awesome! It is very moist. The icing is also very good but it is pretty sweet. I made this as a 3 layer cake; I think 4 layers would be too thin. I will definitely use this recipe again however, next time I will reduce the powdered sugar by 1 cup.
Best cake I have ever eaten, easy to make, especially for such a beautiful result! Made this for my son's second birthday and we couldn't stop eating it! WONDERFUL! Moist, BEST EVER! Thank you so much! Also, I didn't change a thing and it was perfect. I did have a little icing left over but I stuck it in the freezer for midnight snacking ;)
Wonderful cake... moist and delicious. I made 24 cupcakes and a half sheet with this recipe for a baby shower and it was wonderful!
This is the same recipe off the Hershey's cocoa box. Very good, moist and easy to make. I used a different frosting recipe but the cake itself was fantastic!
excellent!! used fresh hot sdtrong coffee instead of boiling water. used a full 2 cups of cocoa and 2 cups of flour. batter was not soupy and baked up beautifully as a 9x13 cake. baked for an hour.
The cake portion of this recipe is definitely for the chocolate lover! It is dense, moist and rich in flavor. I was not a fan of the icing. Something about the flavor was off for me. I made the recipe exactly with the exception of using a 13x9x2 inch glass pan. I baked at 350 degrees for 45 minutes and it came out beautifully.
This cake turned out wonderfully!!! I loved it. It was moist, flavorful, and all aroud perfect! Very easy to. I was a little worried because the batter was liquidy, but it turned out great. I would recommend this to anyone.
I followed the recipe exactly, down to using a timer for the beating, measuring everything and double checking, and it was a disaster. The middle sank way down, the sides got weird and crispy, and after 40 minutes it was still raw in the middle. For the first time ever I had to throw the entire thing out. I have NEVER had a recipe go this badly, I don't know what I did wrong :(
Oh this cake is good. I used coffee instead of water and made 20 enormous cupcakes. I baked it for about 30 minutes. My big mistake was adding chocolate chips to the batter. The chips sunk to the bottom. Don't bother with them. Otherwise, excellent and extremely moist cake. A keeper.
Awesome Chocolate Cake! It got better everyday. There's only 2 of us and you can only eat one piece per day. This is a dangerously delishious dessert
i'm not a chocolate lover. so i decided to cut the recipe in half , but i made a mistake .i added 2 eggs instead of one. the result had a good consistency and i didn't have problem removing the cake from pan.but next time i will reduce the sugar a little.
This cake is the end of box mixes for me! It was the most perfect, chocolatey cake ever! It rose nice and high, perfect for slicing in half. The cake itself is moist and dense. The icing is also worth the 5 stars. Great chocolate flavor and it's the perfect spreading consistency. NOTHING is wrong with this recipe! (except the cake doesn't last long enough to enjoy!)
Great recipe. I've been making this cake for a long time. As for the icing, I wanted to mention that if you add it to the cake while it is still warm, it turns into more of a glaze and personally- I think it is more delicious that way. Kinda like a chocolate glazed donut- which are my favorite lol. I make this cake frequently for my chocolate cake loving boyfriend.
Best chocolate cake should be it's real title. Very impressive to serve to company. I made this for my good friend's birthday. She and everybody LOVED it! Easy to follow too. This is my new standard chocolate cake recipe.
I had such high expectations of this cake, but it was not the best. The cake texture and flavor was just okay...and the icing---waaay too bitter and chocolatey...but not in a good way. I made this for my son's 5th birthday, b/c he wanted all chocolate...and though it looked beautiful, plenty of people left most of the cake on their plate. I followed the directions to the -t- and the batter tasted great. I make cakes all the time, but this one was not one to repeat. sorry.
Awesome!! Had been using another Chocolate Cupcake recipe, but this is my new favorite!! I make cupcakes a couple times a month, and know there will be a huge hit. Made this into cupcakes, baked them for about 15 mins. Made about 29 cupcakes, would try to make only 24 next time, some liners weren't quite full.
oh my gosh this was AMAZING. I am pretty lazy and usually use boxed cake mix to do my cakes- not anymore! I was in a rush so I found this recipe and decided to give it a try. Because we were in such a hurry I didn't have time to allow the layers to cool. It turned out better that way though, because the buttercream melted right into the middle layers of the cake! (I reccommend this!) It was so moist and delicious that even my cake hating grandmother had a piece. Made exactly as instructions asked.
