11/19/2009

Tom S from Zellwood, Florida

I have made this cake numerous times, each to rave reviews! The trick? Grease and flour the pan; line the bottom with a circle of parchment paper and line the outside rim with a one inch strip of parchment paper. Every single time, the cake came out of the pan in perfect condition! Do this and you have success each and evry time!

11/11/2009

Karen Irvine from Grand Rapids MI

I wish I would have read the reviews before I made this cake. The middle stuck to the pan when I inverted it. I had to do surgery to repair. But my husband loved it more than anything chocolate I have made in 30 years! I'm ordering more today.

11/08/2009

Trixie B from Maine

So easy, a monkey can make it. Parchment was a great tip and the cake came out perfectly. My friends were so impressed and it tasted like heaven!

10/27/2009

Dyany from Kuna, ID

I've made this twice and it was a hit both times. It's hard getting it out of the pan, but with parchment paper or enough non-stick spray it works well enough. So perfectly rich, I love it!

10/23/2009

from

save your money.

08/28/2009

Bernadette VanValkenburg from Sherrill, NY

I made this cake for my birthday today and it was to die for! I made it in a springform pan and used 1/4 cup half and half to melt the wafers for the topping. It was so rich and chocolaty!

08/26/2009

Jennifer M from Austin TX

I also had a problem getting the cake out of the pan. Parchment probably would have helped, but I suspect it still would have been pretty tricky. However, because it's such a fudgy creation, I just mooshed it up in a bowl, added most of the ganache, put dollops on a cookie sheet and froze them. Not pretty, but the resulting "fudge drops" were still a hit!

05/17/2009

donna from stafford springs,ct

I approached this mix with trepidation figuring i would have trouble getting it out of the pan but it came out perfectly! Next time I will make it a day before as it really needs time to fully set. Add whipped cream or a fruit sauce to jazz it up. Great product!

05/12/2009

Holly from Dayton, OH

I was really looking forward to this cake, but I was terribly disappointed. I am an experienced baker, and followed the directions exactly and couldn't get it out of the pan. It fell to pieces coming out and I just wasn't a fan of the over bitter taste of the cake.
I'm sorry to hear you didn't care for the cake. Please phone our baker's hotline, and will be happy to troubleshoot with you. MJR @ KAF

05/10/2009

Charles LaBow from Miami, Florida USA

I've been a commercial baker for 30+ years. I tried this mix to test against chocolate dessert recipes that I have used for many years. I have never received so many rave reviews from as wide a sampling of customers for any chocolate dessert I have ever produced! Production time is fast and very simple to do. Just add the wet ingredients, turn into pan(s) and bake. Ganache frosting is incredibly easy with chocolate wafers. Use a double boiler and you can't fail. As other's have mentioned, it's a "wet" cake, so grease and dust your pans well, use parchment on the bottom, and the cake just falls away from the pan upon turnout. This mix is so good, I don't tell people I'm using a mix! Other than ingredients such as their line of excellent flours and conditioners, this is my ABSOLUTE favorite, King Arthur product. A+++