By: EatingWell User
I decided to make this to make up for the whipped cream icing and candy I was decorating this cake with for a birthday. I doubled it and made two layers.
I thought I did something wrong when I saw that the batter was watery but it came out normal. The only thing strange was that something separated during baking and it looked like a two tone chocolate cake. Bottom half was dark, top was lighter. It tasted fine and looked kind of cool but something obviously didn't work the way it was supposed to. That being said, husband and two year old loved this cake (stabilized vanilla whipped cream for icing) and I am making it again now.
It seems twice as high this second attempt for some reason. It was a little rubbery and sponge-like but in a delicious, moist way and hey, if you are making a low fat cake, it is likely to be slightly different. I added a teaspoon of instant coffee to the hot water but followed recipe otherwise. I can tell I will make this fairly often.
Pros: Fast, easy, flavorful
Cons: Chemistry issues