QUICK to put together and the baked result is delish!!! I followed the recipe word for word, except I didn't mix in the bag....I used a bowl; also, I baked in a 9x13 pan (I can't imagine baking this in an 8x5 pan, there would be too much batter for a pan that small). I LOVED the way this cake rose so evenly; the top was smooth and only slightly cracked; nice crumb-texture inside, moist and firm shape, too. I cut my 13x9 cake in half, then split each half horizontally to frost with a chocolate ganache using some melting chocolate left over from our Christmas baking expedition.... The middle layer and the very top, I spooned on some raspberry syrup mixed with a tsp of vanilla....in an Iron Chef manner, to soak into the cake. My quiet and reserved husband was taken aback by the delicious results, and gave it a thumb's-up which is equivalent to about 10 stars! Plus he's born and raised in Montana, so you KNOW this is a GREAT recipe! Made for *Comfort Cafe* Jan '10 QI is cocoa.