107 Reviews of 1 Pan Fudge Cake

From: Laura in Texas

On Mar 28, 2003

Excellent! As easy as a box mix without the box mix "fake" taste that comes with all those added chemicals. I will make this again for sure! I did add a tsp of instant coffee to the liquids because it is supposed to intensify the chocolate flavor.

From: DebM

On Mar 12, 2003

WOW! I just made this cake. i am 8 weeks PG and have a cake craving so I went for this. REALLY REALLY GOOD and SO MOIST!!! I didn't add frosting and its YUMMY. Definatly better then the boxed mixes, and NO eggs and milk is nice too!!! AWESOME!!!

From: ** Poppy **

On Nov 14, 2002

really fantastic recipe, the only thing i did different was that I added 1tsp of powdered coffee in the water .It turned out great!!! thank you so much!

From: Bev

On Dec 15, 2002

An excellent snack cake! Deliciously moist and flavorful! So easy to prepare using only one pan, no mess to clean up! I think I will only use a powdered sugar to top. So flavorful, it needs no icing! Would be great served with a scoop of ice cream! Thanks for this one, Mysterygirl!

From: CardaMom

On Nov 22, 2003

This cake was good and I couldn't believe how easy it was to make! It was very light and moist. I made a very simple topping by sprinkling some chocolate chips over the cake as soon as I took it out of the oven. After a few minutes I spread the melted chocolate chips over the cake. Thanks for the recipe Mysterygirl.

From: Ilovemy4kids

On Dec 5, 2007

What I did was to line my pan with foil so I could remove the cake without damaging it because having read the previous reviews, I anticipated that the cake would turn out very moist, and it really was. Moist and delicious. Again, taking a cue from a past review, I added 1 tsp of coffee to the water for a deeper chocolate taste. When the cake was done, I sprinkled chocolate rice on top of one half, and white chocolate chips on the other. Thank you for posting. Loved the cake.

From: David Magazu

On Apr 14, 2003

Cake is okay. I found that with all of the buzz floating around about it I was expecting something more. Tasted like a store-bought Betty Crocker cake to me. Didn't stop me from eating it though.

From: S in PA

On Mar 11, 2003

Wonderfully moist, rich cake. My only problem with it was my own fault. I decided to modify and use round cake pans to try and make a layer cake, and this cake is too moist to remove from a pan!

From: mason204

On Mar 27, 2003

I'm lactose intolerant and this recipe was a godsend. I like chocolate cake as much as the next person and this recipe definitely delivered! I'm now using the recipe again to make a birthday cake for my husband. It's so easy to make my girls (3 and 6) can help me. Thanks.

From: Mishel

On Oct 6, 2007

Just as good as the old fashioned coffee/egg/milk moist chocolate cake recipes. The changes I made were to cut the flour to 1 1/2 cups and add about a tablespoon of instant coffee to the liquids. I also sprayed the entire pan lightly with pam, lined the bottom with fitted parchment paper, and then gave another quick spray of pam. I let the cake sit about 10 minutes after coming out of the oven, inverted it onto a plastic flexible cutting board, and then easily peeled off the parchment. I frost with a buttercream frosting consisting of 1 stick of butter, 2 cups of powdered sugar, and a few tablespoons of milk (I usually double the frosting recipe). Nothing but rave reviews. This is a keeper.