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This is one of my favorite cakes. The first time I made it, I also had a problem with the topping getting stuck in the pan. What I do now, is to line the bottom of the pan with foil, allowing some overhang at the two ends, and grease the foil well. Then just gently peel the foil off after turning the cake upside down.
I also had this recipe from Quick Cooking magazine. My daughter loved it so much I named it "Themis Chocolate Cake"! The difference is that mine has one, not 3/4 cup of brown sugar--and "packed"...
Very good, but VERY rich!!
HEAVEN! Absolute heaven. This was one of the best chocolate cakes I have ever tasted. Then again, what's not to love? I also had the problem of the gooey stuff sticking to the bottom of the pan, but I just spread it on top and it was perfect. I am SO DEFINITELY making this again!
Hubby said this was the best chocolate cake he's had and he doesn't even like coconut. It was just so tender and moist. Not overly sweet like I worried about after seeing the ingredients. I did add one tsp. of vanilla nut extract (Watkins brand) to the water, butter, sugar mixture after taking if off the heat. I forgot to grease the pan, but still turned out. I just had to scrape some of the gooey stuff up and then spread on the cake. It looked fine and had a great taste. We love this one.
Oh my gosh, I just had my first piece of this cake while it was still warm and I am in chocolate heaven! When I turned mine out onto the platter some of the "goodies" stuck to the pan but I just scooped it out and spread it on top of the cake. It just doesn't get any better than this!
This is the BEST cake ever. I will NEVER Make a regular, plain jane chocolate cake again!!!So easy thank you thank you thank you!!!