My six year old daughter did all the measuring and mixed this cake with a whisk. Talk about easy! We used 1/4 cup olive oil and 1/4 tsp salt in place of the melted margarine, and we added 1 tsp instant coffee granules to the hot water. Moist, dark, easy, and takes ingredients we always have on hand. Five stars plus, in our book.
Simple & delicious! I subbed organic coconut oil for the margarine with perfect results.We love our dark chocolate cake topped with white frosting, so I made a simple butter cream with confectioner's sugar to top it. Will be using this recipe again. Thank you for posting!
I made this today pretty much as directed except I decreased the hot water to 3/4 and made up the diff with Kalua (coffee liquor). It came out great, dark & chocolatey, moist and sweet. I could eat it by itself but I did make a simple chocolate frosting to top it. I guess I needed a little pick me up. It really is an easy cake to make and just what I was looking for, thanks!
This was good and easy to make. I followed the recipe other then I used half sugar and half Splenda. I also used butter instead of margarine as that is what I buy. I didn't top mine with confectioners sugar as we didn't think it needed it. This is a tasty little cake- not too sweet.
Great, little cake. Flavor was good and just the right size. I made it with real butter, added 1 tsp. of vanilla and a handful of chocolate chips. I could have ate the whole pan. Thanks for the great little recipe.
Wow! This flavor knocked my socks off! What a surprise for such a simple recipe!
This was really good! I only used 1/2 c. sugar and I used real butter instead of margarine. I will definitely make this again! Thanks!
Quick, easy, and you probably have everything you need to make it at home. I topped with shredded coconut and a few chocolate chips before baking. I also cut the sugar about a quarter of a cup. Very nice recipe.
Simply delish! This cake is so moist and delicious, and relatively low in calories for chocolate cake. I only had 3/4 cup of sugar on hand so I had to substitute powdered sugar for the other 1/4. My cake was finished after 27 minutes of baking. Thanks for this great recipe!
Delicious, moist, and easy! I made a lighter version by substituting 1/2 cup of the sugar with 1/2 cup of Splenda, and I used Egg Beaters. Thanks, Katha!