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What an absolutely wonderful recipe. Talk about chocolate heaven!!! Since I needed 36 cupcakes, I added Cake Mix Extender and used the full amount of cocoa called for in this recipe. Frosted them with Hershey's Perfectly Chocolate Cake With Frosting. My DGD said it all when she said, "Grandma, these are the best cupcakes I ever had in my whole life!" Thank you Sharon!
Wonderful recipe for a deep dark delicious chocolate cake! I used a bunt pan and all splenda in place of the sugar. Turned out a beautiful cake. Iced it with a very simple fudge, cup of dark semi sweet chips, quarter cup of butter and 2 cups of icing sugar and a bit of milk, decorated with half walnuts. Made for Cool Monday's cook a thon. I don't make cakes very often but if I want a chocolate cake any time , this will be the recipe I'll use, DH loved it and it stayed moist for serveral days. Thanks for posting.
This cake turned out better than expected.I normally have trouble making cakes that rise (aside from using a mix) but there was no problem here! I made 2 layer cakes but once they came out of the oven, I realized I should just slice the one layer cake in half. As a result, I have an extra cake! The cake itself was moist, light and fluffy. I used 1 c. of cocoa and certainly wouldn't have used any less. Thanks for the wonderful recipe!
Great chocolate cake! I used an equal amount of trans fat-free margarine instead of shortening, but I did not store the mix.
I was so pleased with this recipe! I had forgotten to buy a mix to prepare my son's birthday cake and as I was pinched for time, I tried your recipe rather than run to the store. The cake was moist and fabulous and I'll definitely make it again. Thanks so much for posting it!
Excellent cake, easy to put together & bake. I cut back a bit on the sugar & also used brown sugar rather than granulated white sugar. Also used the full amount of cocoa powder. Still plenty sweet, nice & moist, plus very good chocolate-y goodness.
Made this last night and i can say (PERFECT )!!!! For a angry bird cake and everybody like it!
This recipe was created by Todd Wilbur for his website www.TopSecretRecipes.com
This cake was almost like the real thing, but had a somewhat watered-down taste. Maybe it could have been because I only used 3/4 cup cocoa. It was indeed very moist, and we really liked the texture. The top of mine fell off when coming out of the pan, but I must not have greased/floured it well enough I guess. I will definitely be keeping this recipe around and trying it again.
i accidentally doubled the amound of hot water(i halved the recipe but to forgot to halve the water and 4 tbs of shortening!) but it still came out okay, i might try this again since its flavor was okay, it came out moist and now its cooled and has an interesting almost gelatinous inner texture