I've used this recipe about a dozen times since finding your post...It's FANTASTIC! So good that I went out and bought Anne Byrn's book. This cake is extra special with the recommended Perfect Chocolate Cake Frosting. Thank you! A++
I love the original recipe. I use the chocolate chips and think it adds a little something. I have no problem with the moistness. I do tend to make cupcakes out of this and fill them with a chocolate mousse and a ganache frosting. Totally delish!
Delicious! I have to cook gluten free so I used a gluten free cake mix (Bob's Red Mill) and I also used butter instead of oil since most gluten free recipes seem to call for butter. It turned out great. It didn't rise much, but was still delicious and was very easy to cut in half in order to make it 4 layers. I used Grandma's Chocolate Fudge Frosting which added just the right amount of sweetness and people raved about it! Thank you for sharing!
Just made this cake. I didn't have a cake mix, so I used the dry ingredients from Devils Food Cake Mix in a Jar, "Devil's Food Cake in a jar" in place of the mix and then followed this recipe as is written. It is excellent! I also used the suggested "perfect chocolate frosting". I didn't have heavy cream, so I used 1/2 and 1/2, and added 1TBLS. of Kayro light corn syrup with the first set of ingredients that get cooked on the stove. Followed the rest of directions as written. WOW!!! It is excellent! SOOO thick and rich and fudgey! My husband looked like a little boy after he licked the beaters and bowl...he had frosting on his face and mustache!!! I'd say that definitely makes this a five star recipe! I also made it four layers, looks beautiful and gets that wonderful frosting throughout the entire cake! Thanks for a GREAT cake and frosting recipe! This will surely be a regular in our house!
Made this cake for a pre-school graduation cake. I didn't taste it, but when I asked about it, they said that the cake was great!! Moist and dense. I made 3 batches of it and placed it on an 11x15 rectangular cake pan. It baked for over an hour and I used all the batter for that cake pan. Will probably use the recipe again!
I bake and decorate a lot of birthday cakes and this is my new recipe for chocolate.
Made this with 3 large eggs instead of 4, 1/2 cup applesauce instead of oil, and a bit extra water and baked it about 45 minutes in a bundt pan and sprinkled it with powdered sugar. This was absolutely the best cake mix cake I've ever had! It was SO moist! Didn't even NEED frosting (and I ALWAYS need TONS of frosting on my cakes!)and was delicious without it! I will try it again with other cake and pudding flavors, and in 4 pans (like I always do my red velvet cake) with frosting. EXCELLENT!
I love to cook, but baking is not my forte, so I just love these jazzed up recipes using boxed cake mix. This was very moist, and fudgy. My co-workers ravaged it in no time flat. I frosted it with "Extra Creamy Fluffy White Frosting" The contrast between the white icing and chocolate cake was very eye appealing.
This cake was divine :) I made this along with the White Chocolate Fudge for my sisters baby shower. Nobody even could tell it was boxed cake, I even told them on purpose! Not only was it moist but it was very easy...the only substitution I made was I traded the oil for applesauce (exact measurements). Thanks!
Yum! I made this cake for my chocoholic husband's birthday and the whole family raved about it! I used the "perfect" chocolate frosting, which was a bit runny at first, but firmed up. I will definitely save this to make again! Thanks!