Sort By :

Average Rating
MY REVIEW
sstetzel User ID: 158954 271816
Reviewed Aug. 15, 2017

"mheaddings you could use two 9" rounds instead of the 9"x13" pan. Be sure to start checking for doneness around the 25 minute mark.

Sue Stetzel
Recipe Support Specialist
Taste of Home Magazine"

MY REVIEW
burkepa User ID: 4734295 271771
Reviewed Aug. 14, 2017

"This was very tasty. I cut all ingredients in half as there are only two of us, and baked in a 9 x 9 inch pan. Made 3/4 of a frosting recipe and that was enough to frost the cake and lick the spoon. Time in the oven was 35 minutes for my small cake. I would take this to a pot luck and I am really pleased the recipe can be cut in half."

MY REVIEW
teryn69 User ID: 6818421 256671
Reviewed Aug. 14, 2017

"Such an easy cake to make, and the taste is wonderful! The only ingredient I never have on hand is buttermilk, however that's so easy to make yourself! Put a TBSP of white vinegar, I prefer white wine vinegar, in a cup, and fill with milk to the 1 cup mark, stir and let sit, instant buttermilk! I think the real trick to this cake baking up right, as in not dense, no falling, is your method. The recipe is easy. Simple whisking and stirring, no mixer involved. Also remember in baking to always use room temperature ingredients unless otherwise stated. Oven temps vary, mine usually takes the longest time. This cake only took 35 minutes and it was done, no falling in the center, light and airy, deliciously moist, chocolately cake. No need for frosting. Yum. Thanks Coleen for an excellent recipe! Edited to add I didn't use canola oil. I melted down organic coconut oil...I use coconut oil in most recipes where I can...delicious!"

MY REVIEW
Lynda1111 User ID: 6101406 271757
Reviewed Aug. 14, 2017

"This recipe was in a church cookbook of my grandmas. I've made it for years & my family loves it. easy as can be & quick to boot. I am glad Coleen shared this because I think it should be in every homemaker's recipe box. Also, I always have every ingredient in the house (no special trips). This recipe is a GEM."

MY REVIEW
mheaddings User ID: 123431 271737
Reviewed Aug. 14, 2017

"Can this be made as a layer cake"

MY REVIEW
Maria User ID: 9228417 270025
Reviewed Jul. 26, 2017

"We loved it! I didn't have buttermilk, sadly, but we added a tablespoon of lemon juice to some coconut milk powder I had, then reconstituted with water. I also don't use canola oil, but had some walnut oil (I was hoping it might infuse some walnut flavor, but I didn't taste any). Beautiful, soft, devil's-food type cake is how I would describe this. We will definitely make it again!"

MY REVIEW
bosque User ID: 2701275 269787
Reviewed Jul. 21, 2017

"Ana, how can you review a cake you having made yet? This cake is excellent .I always add 1 tbsp cider vinegar to milk in place of buttermilk. Put in the vinegar, then fill to 1 cup mark"

MY REVIEW
genaveve User ID: 7882131 269405
Reviewed Jul. 13, 2017

"looking for the recipe"

MY REVIEW
LindaMaria User ID: 8100205 263967
Reviewed Mar. 27, 2017

"Excellent cake! I made it for my grandson's birthday and everyone Loved it! It must be the buttermilk that makes it so moist!"

MY REVIEW
Stella37073 User ID: 7967817 263265
Reviewed Mar. 9, 2017

"Fantastic cake! I've made it now for a few years and it's my favorite. It's so easy to make and absolutely delicious. I make my own frosting for it but it's delicious all by itself also. Try it, you'll like it!"

Loading Image