This is our family recipe. It is incredibly rich, dense and moist. Fantastic for a special occasion or whenever you need that chocolately chocolate fix.
EXCELLENT. I didn't have margarine and so I used 1/2 C butter and 1/2 C canola oil. The cake is rich, moist, dense, and very chocolaty. The top does crack, but if you're careful, you can still have an attractive (and delicious) cake. - 24 Apr 2010 (Review from Allrecipes US | Canada)
I am in two minds about how to rate this cake. I had read other's reviews which said that the cake took ages to cook, and I intended to fill the cake anyway, so I decided to bake it in two shallow 9" pans instead of a 3" deep. Other than that, I followed the recipe to a tee. This is NOT a good chocolate cake. The top didn't just crack, it created a crisp almost crusty top, while the inside was still bordering on gooey. While trying to cut off the top, my husband commented that it looked more like brownies. It then struck me that this is an AWESOME brownie recipe. The dense, gooey texture of the "cake", the rich chocolate flavour and the crisp top is a 5 star brownie. I only wished I'd baked it in square tins, as I ended up cutting it into squares. 5 stars as brownies, 3 stars as cake. - 04 Apr 2011 (Review from Allrecipes US | Canada)
Hands down best Cocolate Cake I've ever made. I didn't have margarine, so 1 cup of Butter did the trick. I highly doubt and tweeking or changes would make this any better. Just follow the directions and there is no reason this shouldn't come out right for you, pictures comming soon! - 29 Aug 2010 (Review from Allrecipes US | Canada)