Okay everyone, this is THE chocolate cake. I've made it I don't know how many times already, and I always get rave reviews. There is nothing like this in a box. It is dense, full of flavor, moist, and simply perfect. The kind you would get in a high quality bakery. I haven't changed a thing in the recipe. I just don't use the sour cream frosting because I find it too tangy. I use buttercream frosting for this one, only using real butter. I also use it to make a quick version of Black Forest Cake. Bake up two 8-inch round cakes (I don't use all the batter for two cakes of this size, and I weigh the batter so both will be of same quantity), freeze them, then fill the cake with a thin layer of cherry pie filling, then frost the cake with buttercream, then add more of the remaining cherries on top. Pipe icing on the sides for an easy finish, and decorate with more rosettes of frosting on top.

Very good recipe.I didn't give it a 5 star because I had to add some salt and a bit of spiracha hot sauce to give it a more well rounded flavour.But definitely not bland without my add-ins as some users said.

My 21 mth old toddler adores these. He helped himself to 3 cookies from the table while I wasn't looking (tisk tisk).Very healthy and just the right sweetness for us. Thanks for a great recipe!

This were very good. I did fill up the muffin tin however and the crumble topping melted all around the pan. I will only fill 2/3 full the next time

This was good. Not extraordinary, but good. What makes it a five star is sharing it with a loved one, great conversation, and a bottle of good wine. Then it was great!

This is a delicious soup! I added some fresh garlic to the onions and a bit of ginger. I didn't have any vegetable broth so I ended up using chicken broth! I really enjoyed this and will continue to make it! Cheers!

Good recipe. It sure beats the taste of the bottled tartar sauce and the cost is a lot cheaper too

Although I don't usually make cake from a mix, this was just the right recipe for a large crowd. I made it with my own Irish cream liqueur.

Tastes just like home! I make this on a regular basis. With a bit of unsalted butter it is sooo tasty.

Awesome. Served this on a cold winter night with roasted garlic bread. Comfort food at it's best

Yummy! I've added this to my yearly menu on St. Pat's day. Thanks for sharing this recipe!

One of my favorites. On the bbq in the summer and under the broiler in the winter, these are always a crowd pleaser

I thought it was delicious! I would cut the recipe in half the next time. I did freeze the leftovers however, and it kept in the freezer for almost three months!

Simple, quick and yummy.