Thank goodness I had a container of chocolate frosting. I melted it in the microwave, poked holes in the cake and poured it on. Otherwise, I would've threw the cake away. I thought it would be similar to a "wacky cake" but it wasn't. It took around 40 minutes to bake.

I have been looking for this recipe for years. ONE TIP: Sub 1 cup of the water for dark black coffee. It gives the cake a much richer taste!

Not especially good but not horrible. I'm trying to find our old standby recipe that got lost but this isn't it. It took 40 minutes to bake, not 20-25.

It worked! I have a family with MULTIPLE allergies and it's hard to find recipes for good baked goods. I made these cupcakes for my daughter's birthday and was able to make a few substitutes. First- 2 cups Bob's Red Mill- Gluten Free/Dairy Free All purpose Baking Flour, 1 cup Brown Rice Flour. Then because of Dairy Allergies-substituted Dark Choc Cocoa, and then 1 cup Brown Sugar and 1 cup white sugar. Now, it was not as moist as reported, but in comparison to all Gluten Free/Dairy Free cakes. It was great!

This recipe makes an excellent cake! I've made it many, many times, and each time it turns out AMAZING! Personally, I add a pinch of salt to the dry ingredients and choc. chips to the batter at the end. DELICIOUS! Thanks so much for the recipe!

This recipe was very good i made cupcakes they turn out great i use the wedding cake frosting very good thanks

Soooooo good with vanilla ice cream (for those who aren't lactose intolerant). I baked it for my egg/peanut allergic son. I didn't think that such cakes could taste good. It was so moist and chocolaty. I cut back the sugar to 1.5C with 0.5C of brown and rest white. Added 1/2tsp salt and several handful of chocolate chips. Thank you for the recipe.

I needed to make a dairy-free dessert for a family and saw this cake. I had all of the ingredients on hand and baked it in my bunt pan for about 40 mins at 350. I turned out really nice and I simply dusted it with powdered sugar.

Really good and moist, i used normal cocoa because i didnt have the baking variety, also a little cinnamon and vanilla extract. also used half brown sugar and half white. came out great and served with strawberries and topped with powdered sugar.

I had to bake the cake for 40 minutes. I have no allergies, I was just curious about this cake. It turned out great. A great chocolate flavor without being too sweet. I did add a 1/4 tsp of salt as others suggested and used olive oil because it is the only oil I keep.

This is excellent. You cannot even tell its eggless and dairy-less. I highly recommend!

This was just o.k.. It took longer to bake than directions indicated and now I understand why you NEED eggs, butter and milk to make a cake taste like a cake. If you have food allergies or on a saturated fat free diet, this would be better than no cake at all - I served it with fresh strawberries, whipped cream and chocolate sauce so it was pretty good that way...Didn't really notice the Eggless, Butterless and Milkless Cake. My family rated it with the 3 stars for o.k. Only make it again if I'm out of eggs and craving cake.

I made this for my one year old's birthday. He has egg and milk allergies. It turned out great! I made it twice, once as a 2 layer round cake and once as cupcakes. I made some modifications: I used 1 c granulated and 1 c brown sugar, added 1/2 t salt and 1/2 t cinnamon, and increased the cocoa to 1/2 c. Makes 24 cupcakes, bake for 20 minutes. I found store bought frosting that has no milk ingredients. Mentioning the brand might be a no-no (?) but it was cream cheese flavor, of all things. Read the labels carefully, and you might be pleasantly surprised like I was!

This cake was interesting. If you know someone who can't have eggs or milk, then this cake would be perfect and probably very well-received. It did take longer to bake than stated -- baked in a 9x13 pan, I think it took 35-40 minutes. My knife came out clean, but when I went to slice this cake, I thought at first I hadn't cooked it enough, as it had a slightly odd texture. The changes I made were as mentioned by some other reviewers... I added two extra tablespoons of cocoa and 1/2 tsp. of salt. My son is allergic to milk and milk products, but not eggs. I made this cake for his birthday. I sprinkled powdered sugar on top and made a raspberry sauce that we served over it. All the guests said it was good, but I think next time I will try a mayonnaise cake instead. My husband thought it was just OK. If you were desperate for chocolate cake and didn't have eggs, mayonnaise, milk or butter on hand, this would probably satisfy you quite well.

This recipes is really good if you have run out of eggs and milk and still want some cake like I did... however, I fancied some lemon cake so I swapped the cocoa powder for some cornstarch and added some lemon flavouring. Somehow the batter turned out very runny and I ended up baking it for about an hour but the result is really good! It's very moist and hasn't lasted long :-)

I wanted to try something different and this seemed to fit the bill. Since I was baking for two I reduced the recipe with the handy tool and made out for 8 servings. I followed the recipe exactly and added semi-sweet choc chips- as suggested by many reviewers. It came out perfectly, looked delicious and smelled wonderful. When my husband and I tasted it had a bitter taste that kept getting stronger and stronger the more we ate.