The absolute best chocolate cake I have ever eaten. I had to give the pan a litte shake though.

I made this delicious cake and took some to my elderly neighbor who is a complete chocoholic and she has not stopped talking about it ever since! She said it was the best chocolate bundt cake she has ever eaten.

I wanted a chocolate glaze for a Passover chocolate sponge cake, so I substituted potato starch for the "forbidden" corn starch. It tastes great. I found that I needed more water to get a really smooth mixture. You need to add a very little at a tie, and judge by eye. I wonder if sifting the cocoa and potato starch would help.

The only question I had concerning this recipe was to wonder how one was supposed to drizzle the glaze? It was so thick before I added the sugar that I had to add quite a bit more water to achieve glaze consistency. Otherwise, great!

My kids loved this cake -- I mean, they really loved it. My only problem was the glaze, which was more like a solid mass. I have to think that the liquids were off, as I had to add much more water to get it to even a quasi-glaze state.

The cake was divine! As Sarah said, the glaze turned out like a big blob, so I kept adding water until it worked..... Definitely a 5 if it weren't for the glaze....

I thought this was the recipe my mom made 40 years ago. Nothing like it. Dry.. However I did find my original recipe after extensive searching. It is McCormick's Triple chocolate cake which has more eggs, no milk and oil.. keeps great for days, moist and light.. with a much better glaze. Hope this helps and you mix it all in the 9x12-inch pan. You can still use a Bundt pan but will need to adjust baking time.