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Too Much Chocolate Cake
June 02, 2008

HELPFUL TIPS AFTER READING ALL THE REVIEWS: Well despite wanting to say I made a cake from "scratch" as I hate any boxed items, I tried this & the soldiers loved it! I only use 1/2C of olive oil (more would leave the outside crispy), 1/3C milk (helped w/consistency), 1C chocolate chips (more is too much & just a waste) & greased generously w/PAM to prevent any problems. From a baking video, it's best to cut out a piece of wax/parchment paper in shape of what you're baking in & put on bottom, so you can easily take out & work w/layers. Also, I wanted to make sure some 1st timers didn't make the same mistake I did the 1st time I made this. I forgot about the chocolate chips so when checking to see if this was done, I almost overcooked it b/c my toothpick kept coming up with what I thought was batter. DOH!! Cooking at 335 for 55 minutes was perfect. I used Satiny Chocolate Glaze like many others but had no idea it really wasn't a glaze but came on more like a frosting. Next time I'll try a more traditional chocolate frosting as the kids kept wondering what all that fancy gooey stuff that did not taste "great" was instead of their normal chocolatey frosting. :)

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