ISO ancient but amazing choc cake recipe

[Peeps]

I am desperately searching for a chocolate cake recipe that I believe appeared in the May or June (possibly April) of 1995. (I remember making it for someone in early June 1995). I used to make it all the time, it was hands down the BEST chocolate cake I have ever tasted, light or not but then I lost a bunch of my old issues in a flood. The cake was basicly a plain chocolate cake, no fillings or weird toppings and I used to make it in a 9x13 pan. I don't think there was any frosting recipe given with it. The only thing I can remember is that it called for espresso powder. My searches with "espresso" and my scanning of the annual lists have turned up nothing looking like the right thing. I remember distinctly that the recipe was on the right hand page, towards the bottom in a column on the left side of the page. If anyone actually has those issues and could flip through them I would be forever indebted!

[Grace]

Well. Nothing like a good challenge! The only one I could find that sounded remotely like what you described was Chocolate Cake with Cheese Filling - April 95.

Could this possibly be it? I'll keep looking. Maybe it wasn't 1995 afterall....if you can remember anything else, that would help!

[Peeps]

Originally posted by Grace:
Well. Nothing like a good challenge! The only one I could find that sounded remotely like what you described was Chocolate Cake with Cheese Filling - April 95.

Could this possibly be it? I'll keep looking. Maybe it wasn't 1995 afterall....if you can remember anything else, that would help!


I don't think there was a cheese filling (I probably wouldn't have even tried something like that). It was very basic, just a plain choc. cake, I think they recommended topping it with just powdered sugar. It was so amazingly moist and wonderful, no one ever believed me that it was light! I don't think it could have been any other magazine but it might have been earlier in 1995. I just know I made it for a friend's birthday in early June of that year. I appreciate anyone who can help - I swear it will be the best cake you'll ever have if the recipe is found!

[Grace]

Could it be Chewy Coffee Brownies from March 1995? Here's the recipe...it sounds like it could be what you describe, and is baked in a 9x13 pan...

1-1/2 cups firmly packed dark brown sugar
1/2 cup reduced-calorie stick margarine
2-1/2 tblsp. instant coffee granules
1 tblsp. vanilla extract
2 egg whites
1 egg
2 cups all purpose flour
2 tsp. baking powder
1/8 tsp. salt
1/2 cup semisweet chocolate morsels

Combine sugar, margarine and coffee granules in a small saucepan. Place over low heat; cook for 4 minutes or until margarine melts and mixture is smooth, stirring frequently.

Combine sugar mixture, vanilla, egg whites and egg; beat at low speed on a mixer until smooth.

Combine flour, baking powder and salt; gradually add to cremaed mixture, beating well. Stir in chocolate morsels.

Spread batter into a 13x9 inch baking pan coated with cooking spray. Bake at 350º for 18 minutes; let cool in pan. Yield: 2 dozen


I'm still looking, but running out of hope here - I've scoured every single magazine from July 1991 to the end of 1997, and can't come up with what you describe...

[Grace]

How about Chocolate Ladyfinger cake?

[Peeps]

Originally posted by Grace:
How about Chocolate Ladyfinger cake?

Wow - I can't believe this fast help - thank you. I don't think those brownies are it, although I'm going to make them, they sound fantastic! I must be going crazy, it must be another magazine although I was so sure it was Cooking Light. Maybe it was Eating Well, I think I got that for a time but I think they've gone out of business...oh well, I'll keep searching, this recipe is too good to be lost forever! Thanks for looking!

[valchemist]

Well, peeps, I think I might have found it. I used to subscribe to Eating Well, too. And it just so happens that I was a subscriber in 1995. And it just so happens i kept my old issues. But I am not sure I found what you want because there are a few discrepancies.

The cake is called Eating Well's Died-and-Went-to-Heaven Chocolate cake. It was in the March/April 1995 issue.

It doesn't have espresso powder, but it does call for 1 cup hot strong black coffee.

It isn't made in a 13x9 pan. It is made in a Bundt pan.

There are no fillings or other weird stuff.

There is an icing recipe, but it's really just a simple glaze made of powdered sugar and buttermilk. There is also buttermilk in the cake batter.

Could this be The Cake?

[Peeps]

oh wow, it might be...I don't know. Would you mind terribly posting it? I was never one to follow recipes to the letter so the pan thing might have just been me but I thought there was espresso powder. I can picture the page in my head - right hand side of the magazine and then on that page there was only a column of print running down the left hand side of the page (near the spine of the mag) and the right hand side of the page was all some orange colored ad - does that look right for what you found? (If not THANKS FOR CHECKING!! I can't believe how much help I've gotten here!)

[valchemist]

Yep, the page description is just right.

I think we have a winner here...

Eating Well's Died-and-Went-to-Heaven Chocolate Cake

1 3/4 cups all-purpose flour
1 cup whtie sugar
3/4 cup unsweetened Dutch-process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil
2 tsp vanilla extract
1 cup hot strong black coffee

Icing

1 cup confectioners' sugar
1/2 tsp vanilla extract
1-2 Tbsp buttermilk

Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with cooking spray. Dust with flour and shake out excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil, and vanilla; beat with electric mixer on medium for 2 minutes. Whisk in hot coffee until completely incorporated.

Pour the batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean. Cool in pan on a rack for ten minutes; remove from the pan and let cool completely.

To make icing:
in a small bowl, whisk together confectioners' sugar, vanilla, and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

16 servings

222 calories per serving:
3 g protein
4 g fat
43 g carb
247 mg sodium
27 mg cholesterol

[This message has been edited by valchemist (edited 03-14-2001).]

[Peeps]

ohmigod! My heart is pounding, you have NO idea how excited I am - that is it!!! How random is my memory that I got the magazine wrong but that I can remember the color of the ads on the page with the recipe? It makes perfect sense - after the flood I thought I'd dried out all the Cooking Lights with a hair dryer (I'm not kidding) but when I went to find my beloved cake recipe I couldn't find it - obviously I tossed the Eating Wells! I can't tell you how excited I am, this is definitely it. I don't know how to thank you other than to tell you to make the recipe, its AMAZING. I'm counting the minutes until I can go home and make this! YAYYYYY!!!

[Beth]

Glad you found it Peeps! You've convinced me to try it. Already entered in my MasterCook.

However, if 1995 is ancient, I'm prehistoric and you must be 3 yrs old! http://www.cookinglight.com/bbs/biggrin.gif I have a couple of magazines I saved from my early cooking years, including a Christmas edition of Better Homes and Gardens that has several special recipes. Even now that I have MasterCook, I'll probably keep that one for the pictures and the memories.



[This message has been edited by Beth (edited 03-12-2001).]

[Peeps]

I had already done a search online to see if my local library had Eating Wells in the periodicals (they did) and I was going to drive down there and look through them all by hand before I was rescued by this board, the recipe is THAT GOOD. I'm estatic- I've been crying about this recipe for years, its been probably 3-4 years since I lost it! And it works great in a 9x13 pan - that's how I always made it because I didn't have a bundt pan!

[Peeps]

Sorry Beth- I don't think 1995 is ancient but in terms of the recipes on this board, they all seem so recent, I didn't know if anyone would have magazines from 6 years ago. I save all mine though - obviously if I dried out wet ones with a hair dryer I am a pretty loyal reader!

[tobykitty]

Valchemist,

Does the nutritional information include grams of fiber? I'm on weight watchers and the fiber is part of the points. I am always searching for a fabulous chocolate dessert and really want to try this. TIA!!

[valchemist]

Peeps, I am glad this is the one! I thought it was really funny how you remembered the page layout too. With the orange add and all. But it wasn't funny "ha ha." It was funny because I remember weird stuff like that too.

I wonder if you could tell me something...does the cake have a pronounced coffee flavor to it? I would like to make it but my husband doesn't like the flavor of coffee (I know - what planet is he from?) and I don't want to bake a cake that he won't be able to enjoy. I could substitute boiling water (I have another chocolate cake recipe that calls for boiling water), but I worry that would ruin the overall flavor.

A coulple of notes...

The magazine tested the recipe with Dutch process cocoa and with American-style cocoa (like the Hershey's stuff in the brown can that we all know and love). They said the Dutch process stuff results in a "darker fudgier" cake although the chocolate flavor is "more mellow." Whatever that means. But they did say that the Dutch process stuff is preferred.

Tobykitty, as I was typing in the nutritional info, I noticed that it didn't include grams of fiber and I knew there would be a few disappointed people out there. When I entered the recipe into MasterCook, I got slightly different nutrition statistics. But I trust MasterCook, so I will post them here. These nutrition stats do include the icing.

243 Calories; 5g Fat (17.0% calories from fat); 4g Protein; 47g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates

[Peeps]

Valchemist,
You are my hero for finding this recipe, THANK YOU!! I never imagined I'd get such a fast, helpful response from this board having never posted before. About the coffee- I don't think it tastes like a mocha cake and from what I recall I don't think there's much coffee flavor to it (I don't drink coffee and I love this cake). I just remember it being incrediby moist. I also think I probably used Hershey's cocoa most of the time (don't know that I've ever bought dutch process) and it worked just fine. I also know that I use the vinegar and milk trick a lot for buttermilk and that worked fine too. So even with substitutions the cake was great so feel free to give it a go without the coffee if you're worried about it. But from my memory the coffee flavor wasn't strong (then again I had the magazine wrong in my memory!) Thanks again, you are a lifesaver!

[valchemist]

Barbara,

if you get a chance, post a review...

peeps has got me curious.

My husband's birthday is in a couple of weeks and I think I might give it a try.

Valerie

[Darlin]

Tobykitty: If you get the points figured out for this cake, would you mind posting them!! Thanks.

[tobykitty]

Valchemist,
Thank you so much for posting the info from Mastercook. It really helps.

Darlin,
If you use the nutritional info that Valchemist posted from Mastercook, the points (on the old scale) is 5 per serving. I must admit that I often double check the points of recipes that I'm trying, so if I find the points are different I'll be sure to let everyone know.

[BarbaraL]

Congratulations on finding this recipe; it's hard to lose an old favorite. I'd entered a bunch of recipes onto our home computer, and DH managed to delete them all while messing with the memory. Aaaargh! A week from Friday, I'm hosting some friends at my house in the early evening and need some things to serve. Think I'll try this cake. Thanks!

[valchemist]

you're welcome tobykitty.

I see you became a "member" in the tuna casserole post. Yay! thanks for the tuna review. That sounded like a recipe I would have wanted to try but, wow, maybe not any more.

Let us know if the cake is "worth" five points. I trust peeps that it is good, but I always like to hear the input of others.

[This message has been edited by valchemist (edited 03-14-2001).]

[Beth]

Originally posted by Peeps:
Sorry Beth- I don't think 1995 is ancient but in terms of the recipes on this board, they all seem so recent, I didn't know if anyone would have magazines from 6 years ago. I save all mine though - obviously if I dried out wet ones with a hair dryer I am a pretty loyal reader!

Peeps, I understood, but was chuckling over 5-6 yrs being "ancient". I have a soon to be 5 yr old and soon to be 8 yr old who could relate to that kind of scale -- they both seem to think they should be well into adulthood by now!

[tobykitty]

Valchemist,

It is so funny that you noticed I had become a member because I didn't even know it until I was re-reading this post. So I'll have to go check out that Tuna Casserole post.

[kbucky]

OH NO! I just started to make this cake tonight and noticed that the ingredient list does not include baking soda, but the directions DO!

Help, Valchemist! My chocolate production is being thwarted! AHHHHHRG!

[valchemist]

1 1/2 tsp baking soda

and

1 1/2 tsp baking powder.

I am so sorry!!!


Thanks for catching that

[Peeps]

Baking soda is listed - its the 5th thing on the list in the recipe above.

[kbucky]

Thanks again!

[kbucky]

Hey...just had to report back that this recipe worked great for 2 9-in layers. Cooking time was probably about 30 minutes or so, and I frosted with cream cheese frosting (NOT light!). We had it for my friend's birthday yesterday, and people raved!

[JHolcomb]

Oh my goodness, this cake ROCKS! I made it last night, not expecting much, honestly (I've had bad luck with my last 2 cakes). I am sooooo pleased. Best light cake recipe ever. I frosted it with a "Mexican Chocolate" icing (basically the CL chocolate icing recipe with cinnamon and Mexican vanilla substituted for the vanilla). I must admit that I snuck a slice on my lunch break. Yum.

[JHolcomb]

Here's the recipe for the frosting:

1 tbs butter, melted
3 tbs. fat free milk
1/4 cup granulated sugar
1 oz unsweetened chocolate,chopped
1 3/4 c powdered sugar
1 tsp Mexican vanilla (I used Nielson-Massey)
1/2 tsp(?) cinnamon

Melt butter over low heat in small, heavy saucepan. Add next 3 ingredients, cook until chocolate melts. Remove from heat and cool. Stir in powdered sugar,vanilla, and cinnamon. Spread over cake.
Per 1 tsp
Cal:75 (28% from fat)Fat 2.3 (sat 0.8, mono .9,poly .5) Protein .4 g, Carb 13.3 Fiber 0 Chol 0mg Iron .2 Sodium 20 mg Calc 5mg
As far as the cinnamon goes, I have no idea how much I put in. I based the whole thing on my hot chocolate recipe, which I never measure either. I just dump some in until it tastes good. My guess is 1/2 tsp. I made the cake in 2 9in pans, and I needed to double this recipe. Anyway, it's insanely good.

[lrr]

Grace,the chocolate cake with (cream)cheese filling you described sounds too good! Can you post it? Originally posted by Grace:
Well. Nothing like a good challenge! The only one I could find that sounded remotely like what you described was Chocolate Cake with Cheese Filling - April 95.

Could this possibly be it? I'll keep looking. Maybe it wasn't 1995 afterall....if you can remember anything else, that would help!

[nanadee]

Can you taste the coffee in this mix? I have been searching for a good chocolate cake to bake for my husband & he hates coffee.

Thanks

[kbucky]

No, you really can't taste the coffee...and I added a rather strong cup (of Nescafe decaf).

JHolcomb--can you share the frosting recipe?

[kima]

I am infamous for my lack of cake making skills- I can make a lovely flaky pastry, wonderful homemade bread and great muffins but in my family birthday cakes are usually made by someone else or else bakery made. After reading all the raves about this cake I decided to give it a try. I am having a friend for lunch tomorrow so made it tonight. Since I lack confidence in my cakes I had to try a TINY piece (that's my story and I am sticking to it http://www.cookinglight.com/bbs/wink.gif ) This cake is incredible- as others have said it is so moist and chocolaty. Anyone else who has experienced cake failures should give this a try. I made it in a 9x13 inch pan. Finally a cake I can serve with pride!!

[emilycat]

I'm becoming more and more intrigued by this cake, since I love chocolate and fudgey things, but I know nothing about coffee, and consequently have nothing resembling it in my house. Can I just use instant stuff; should I use a particular kind?

[kbucky]

emilycat--you will get great results with either instant or brewed...unless you are a coffee connoiseur you will not be able to tell the difference with all the chocolate flavor. I used Nescafe decaf...just brewed a strong cup (Maybe 1 1/2 tbsp in a cup)

[Mamasue]

emilycat,

When I need strong coffee for a recipe, I keep a small jar of instant coffee or instant expresso in my cupboard to use just for that. So, yes, by all means use the instant stuff! http://www.cookinglight.com/bbs/biggrin.gif

[Tiger]

I'm not a coffee drinker eather, so I used instant. The cake was good and I loved the icing!

[CrystalB]

kima-
How long did you bake it in a 9x13 pan?
Thanks...

[kima]

I baked it for 30 minutes, then checked it and gave it an extra 5 mins. Fir sure it needs 30 mins. but since ovens vary I would check it after that length of time. Good luck and let us know what you think of it. I am serving mine for lunch today- can hardly wait!!

[funnybone]

I am going to make this cake today. I have a quart of buttermilk that I am determined not to go to waste, so this will use a bit anyway. Plus, hubby has been out of town and comes back on the red-eye tomorrow am, so this will be a treat. He's not picky about food, but LOVES dessert.

[JHolcomb]

Funnybone-
If you can find powdered buttermilk in your grocery, buy it! You'll never have to worry about wasting buttermilk again. It keeps forever in the fridge and it works just great! That way, whenever you make this cake (which will be often) you'll have it on hand.
Jen

[sherri]

JHolcomb
thanks for the tip on the powdered buttermilk, I always seemed to waste so much!

[Peeps]

You can freeze buttermilk too - I put it in 1 c. measurements in ziploc bags and it freezes fine.

[funnybone]

I'll have to try the freezing and the powder too. Sometimes I'll do the vinegar and milk thing too, but somehow I think the real thing probably works best. I wish they would sell it in smaller quantities. Around here, it only comes in a quart carton.

[Searcher]

I made this cake last night and it is fantastic! Thank you, Peeps, for asking for it and you, Valchemist, for supplying it! I just used instant coffee and the glaze recipe that was with the original recipe. My husband, the bad thing, has had three pieces so far.

[Peeps]

I'm so glad people have used the recipe and that I could introduce so many people to such a yummy cake! This was my first BB experience and I can't believe that I got the recipe and such great responses - I lost this recipe for about 4 years and never thought I'd see it again! Many thanks to Valchemist for finding it. Now my only problem is that I'm completely addicted to this board!

[laughsandlaughs]

I heard someone mention Mexican vanilla...what's the difference in that and regular?

[funnybone]

Peeps, I'm addicted to the board too. It's good thing I don't have my April issue yet because I wouldn't have time to try any of the recipes - lol.

[LGBurns]

The following thread has much very useful info re vanilla, including info on Mexican vanilla (plus a recipe for homemade!) http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010301-1-001331.html

[skeetermouse]

Coffee is used in light recipes to intensify the chocolate flavor.

You can definitely use instant coffee granules.

[skeetermouse]

Hi,

Don't know if this posted before, cause I am a new user, but here it is again just in case...

Coffee is used in light recipes because it intensifies the chocolate flavor.

You can use instant coffee granules. I have used it in many recipes and everyone still loves the flavor.

[pipely]

Sorry to deverge from the chocolate cake because it sounds wonderful, but I tried Buddie's SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING last weekend and it turned out really excellent. Buddie had posted it a few weeks ago. I haven't had good luck with cake mixes. Does anyone know why when I use a boxed cake mix the edges of the rectangular cake turns out real thin and the center is much higher?

[ellielk]

Emilycat, go ahead and buy a jar of instant coffee. It'll work fine. In fact, I almost always put at least 1 tsp of instant coffee in anything chocolate I make. It seems to make the finished products taste fudgier.

[emilycat]

Thanks so much for the coffee info, everyone! I'm getting so excited about making this cake. Yum http://www.cookinglight.com/bbs/smile.gif

[kbucky]

BTW...plain yogurt subs for buttermilk very nicely in most cake recipes so I usu. use that instead since we always have that on hand these days (my one year-old loves it) Yogurt can also be frozen...and provides some actual nutrition that buttermilk lacks. http://www.cookinglight.com/bbs/smile.gif

[kirkbyky]

Thanks kbucky!
I was just lamenting that I'd have to wait to try this cake bcuz I don't have buttermilk, but I DO have yoghurt. Yippee!

[kirkbyky]

I just made this cake and it is
FAN!TAS!TIC! Light & chocolaty-can't beat that. I used yoghurt for buttermilk, and ghirardelli cocoa. Thanks for starting that search Peeps!

[valchemist]

Why wasn't my hubby born a week earlier! I wanna try the cake too. but I have to wait until April 2nd. I am getting jealous of all you cake bakers.

Include me among those addicted to this Board.

[funnybone]

I made the cake today and loved it. It was very light and flavorfull for a low fat recipe. I was concerned at first because the batter was on the thin side - not like most cakes, that's for sure. Hubby liked it, but he is more of a cheesecake lover. He did have 2 pieces though. His birthday is next week, but I will make him his cheesecake then.

[Susann]

OK, I am in the process of making this cake, and I think I messed up somehow. I followed the directions exactly, but the finished batter was very liquidy and not too batter-like. Is this normal? I guess I will find out in 23 minutes.

[kirkbyky]

I also found the batter rather thin--but the cake turned out perfectly.

[woodsl]

I made this cake in a Bundt pan, and although it tastes good, it fell some and it stuck to the pan. I don't think I have ever had a cake stick to my Bundt pan. I double- checked the recipe and I don't think I messed it up. Anyone else have these problems?

[funnybone]

Originally posted by woodsl:
I made this cake in a Bundt pan, and although it tastes good, it fell some and it stuck to the pan. I don't think I have ever had a cake stick to my Bundt pan. I double- checked the recipe and I don't think I messed it up. Anyone else have these problems?

I had some of the cake stick to the pan (only about a 1" x 2" piece). I inverted the cake pan over to let cool, but I didn't let it cool completely. I just put the piece back in place and cut it from there.

How much of yours stuck??

[kima]

Just wanted to say that the batter does look thin- especially after you add the coffee- but the cake will turn out just fine! Let us know how yours turns out.

[woodsl]

Originally posted by funnybone:
I had some of the cake stick to the pan (only about a 1" x 2" piece). I inverted the cake pan over to let cool, but I didn't let it cool completely. I just put the piece back in place and cut it from there.

How much of yours stuck??



A lot of it. Maybe I should have let it cool longer than 10 minutes. Or, maybe I should cook it in an oblong pan. I can't take it anywhere because it looks awful, but my husband and I just had a piece and it's delicious.

[Tiger]

Pipely
I have a trick that works when baking a cake in a rectangular pan. My Aunt learned this in cake dec. school. It makes the cake rise even.
Take a (lg) piece of newspaper and roll it up. Than wet it and wrap it around the pan. It'll dry during the baking process but the cake will come out even, nice and flat. No adding extra icing to the ends. Give it a try. I have a rectangular pan now that has airflow and bakes even so I don't need to do this. But I did it this way for years.

[pipely]

Thank-you Tiger! I'll try your suggestion. I will also look for an oblong pan with airflow.

[woodsl]

I have pans with airflow also and they do bake evenly. I think mine are called Cushionaire.

[Susann]

Thanks kirkbyky-It turned out light and delicious. This one really is a keeper!

[junietoo]

Peeps -- I'm still smiling at your excitement over finding a lost recipe. Most of us have been there.

Given the level of energy you expressed, I tried this cake over the weekend (used a 9x13, instant espresso, dutch cocoa.) It was a huge hit. I've already distributed the recipe to my Mom and sister and my regular recipe-receivers at work.

The batter was extraordinarily thin -- so much so that I re-read the recipe to ensure I didn't make any mistakes. It reminded me of another long-ago recipe from my grandmother for Date-Nut Pudding Cake that she made only at Thanksgiving. [Hmmmm....I may have to go looking for that one.]

We mostly don't frost cakes and this one is perfect for plain eating. Even my son -- the only "frosting man" in the family loved it.

Thanks to everyone's efforts, I now have a new keeper. http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by junietoo (edited 03-27-2001).]

[Peeps]

I'm so thrilled that not only do I have a favorite recipe re-found but that others are enjoying it as well. You've all been a great help and I love all your comments - I can't believe what I started when I thought for sure no one would ever respond and I'd never find the recipe and now look!

[sunberst]

Originally posted by woodsl
I made this cake in a Bundt pan, and although it tastes good, it fell some and it stuck to the pan. I don't think I have ever had a cake stick to my Bundt pan. I double- checked the recipe and I don't think I messed it up. Anyone else have these problems? i FINALLY made this.

yes, my batter was very thin/watery. that is how it is suppose to be. keeps the cake very moist & ooey gooey.

i made this in a bundt pan & mine also fell in a little too after i took it out of the oven. i didnt think it would be too big of a problem since the cake will be inverted anyways and the sink spots shouldnt show when displayed.

i let the cake cool about 15 minutes, then when i went to invert it, a 1" thick 5" long piece of cake stuck to my bundt pan! and i greased the pan with crisco & floured it nicely so that should not have happened. so i had to sit with a spoon and eat the left behind cake out of the pan. :)

when i cut the cake (the next day, after it was cooled), it did fall apart a lot. it did not hold that perfect slice of cake look. but instead looked perfect in it's own casual way.

i used the "mocha glaze from moosewood low-fat". it was not behaving. the chocolate/coffee sauce was melted, but seemed pretty thick. not really a glaze texture. more of a frosting texture. so in then end i added a little water so it was smooth/pourable (the original consistancy was more spreadable than pourable). the water did not affect the flavor since this glaze has a very strong chocolate flavor anyways.

this cake is very good. for those who do not like coffee flavored things, dont worry. i told people there was coffee in it and they were surprised. they could not taste it. the coffee just helps bring out the chocolatey flavors & keep it moist without adding fat.

i would describe the cake as fudgey. after eating it, i forgot all about it falling it & sticking to the pan!