A Gooey, Decadent Chocolate Cake

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can anyone taste the raspberry???

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I have to say I'm not a big fan of the cake recipe, but I love the frosting.

I just wish that for baking, they'd use weight instead of volume. It would make for much better and consistant results.

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I think the baking time is wrong. The cake tested baked with toothpicks, after 35 minutes, but when I took it out of the oven, it totally collapsed.

The chocolate flavor was poor , and that is after using high quality chocolate
.
I am wondering if there are mistakes with the editing of this recipe.



.

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Should one find oneself in the following situation where you have spring form pans versus the standard fair cake pans and cook this cake as prescribed....I would like to call the result UNDRESSING TYLER:

Take said cake and crumble up like you do cornbread for dressing..add 1 stick of butter, 2 eggs, a cup (or looks right of buttermilk and a splash of vanilla and mix this all up in a nice oooowee batter and put into a 9x12 greased baking pan and cook for 25-30 minutes at 350. You will have a divine concoction of a browny....ice with choclate buttercreme...

SO The Nakid Tyler brownies were a success for My Mom's Church event...

All the best and keep cooking

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I followed the recipe without any trouble. Mind you, I'm not a good cook anyway but this turned out like magic! Everyone loved the cake, even without the Chocolate Chip Butter Cream. Luckily, the semisweet dark chocolate I had available came with hazelnuts, which after baking and with chocolate, tasted wonderful!

The steps and ingredients were accurate.

I definitely recommend using dark chocolate with hazelnuts for this recipe. Otherwise, it's perfect by itself!

Tyler, you rock!!!

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I made this cake yesterday for my daughter's birthday. I used a bundt pan as well, added 1/2 cup of cocoa powder, and baked an extra 15 minutes. Turned out perfect. My frosting came out very soupy, so I drizzled it on the cake pieces after putting them on plates. Fabulous, and rave reviews!

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This cake was really delicious. I didn't use the raspberry liquor and it still was great. I didn't really care for the icing, though, I ended up having to use more butter than in the recipe and it still was very thin. The cake is perfect though, one of the best.

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I make this cake often and will be making it for Thanksgiving. It's always a crowd pleaser!

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I absolutely LOVE this cake. I have been making it for birthdays, holidays and special occasions for 5 years now. It is moist and light, not super chocolatey.....perfect

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Everyone in our family requests this cake for their birthday. It is awesome! It is both decadent and moist. Well worth the effort and trouble. The icing tastes like homemade fudge.