One Bowl Chocolate Cake III

"I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great wit..." See moreh the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!"

"My original review was 4 stars because I tried the cake only a few hours after baking. The cake alone was OK but had a strong baking soda taste. I used a can of dunkin hines vanilla frosting and wit..." See moreh this the cake was good. However, after mellowing in the fridge for a day or two this cake was insanely good! As good as any store bought or boxed mix. Bottom line: Make the cake a day in advance and let it mellow in the fridge overnight. I see no need to buy another boxed mix again. Thanks for a great recipe. Oh, and yes, after the water step it will be very soupy but it will turn out perfect :D"

"This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I did add a teaspoon of instant coffee to the boiling water and the batter was thin. Baked up perfect - I di..." See mored line the tin and use oil spray. Tastes better than some expensive box mixes. Wasn't overly moist either, just not dry at all. Thanks. UPDATE: Up the amount of cocoa to 1 cup and make sure it's the best quality. I use a European brand. You can use melted butter if you run out of oil. You can use whipped cream, cocoa powder and icing sugar for a great icing."