| 1 of 1 people found the following review helpful. |
 January 02, 2007
Reviewer: Luis in Florida |
| Best low-carb chocolate cake I've ever had, and I have tried plenty before. Incredibly moist and spongy. It has become a staple in my diet. |
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July 25, 2009
Reviewer: heidi in Minnesota |
| Chocolate cake is one of my very favorite low carb items. Only downfall is that you have to buy baker's chocolate separately, but the taste is worth the trouble! |
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February 09, 2009
Reviewer: Deanna in Mississippi |
| This is the best lo carb chocolate cake I have tried. It freezes well and goes well with strawberries. |
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October 15, 2008
Reviewer: John in Wisconsin |
| I was a bit apprehensive as to how this would turn out but it is delicious. I do not think I could survive on a low carb diet without Carb Counter's products. I have been greatly impressed with all that I have tried. |
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August 08, 2007
Reviewer: Robin in California |
| The cake bakes/puffs up like a regular cake, but then deflates and looks more like a cake-like brownie when cooled. Very tasty with a good chocolate flavor. I used cocoa instead of baking chocolate. |
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May 28, 2007
Reviewer: A customer in Florida |
| I have tried most of the cake mix varieties and they're all among the best low carb products I've ever tasted. The German Chocolate, Carrot Cake and Applesauce Cake are my favorites. |
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 May 13, 2008
Reviewer: Cindy in Kansas |
| Hard to review as I substituted a lot but here goes: I substituted 1 1/4 cups egg substitute for the 4 jumbo eggs, 1/4 cup sour cream, 1 tablespoon glycerine from NOW products (helps with moistness in fat free products), 1/4 cup apple sauce, 1t vanilla, 2T sugar free instant vanilla pudding, dry. This decreased the calorie count from 146 to about 70 for each cupcake (it made 12 full cupcakes) Frosting enough for about 6 cupcakes and was a little saccharine tasting but not horrible. They rose pretty nicely but were spongy as egg substitute will often cause. I would buy again. |
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June 14, 2007
Reviewer: Elissa in Washington |
| Fast and easy to make, Dixie Diner's Devil's Food Cake Mix results in a sweet, moist and springy dessert that is a treasure for a low-carbing celiac dieter. The taste is enjoyable, albeit a little saltier than ideal. One caution: my cake was done at 17 minutes, a full minute before the advised 18 minute baking time. Overcooking yields a tough dry cake, so start testing the cake's center early. For comparison to another low carb gluten-free cake, Dixie Diner's Devil's Food Cake's texture is more like a traditional cake than Expert Food's Cake-Ability-based chocolate almond cake, but the Cake-Ability dessert is richer in taste. While I'd give slightly higher marks to the Expert Food's cake, the EF Cake-Ability chocolate almond cake is much higher in calories and thus harder to fit into a weight loss plan that counts both carbs and calories. I do wish Dixie Diner had a soy-free Devil's Food mix, but nothing's perfect. Overall this cake is a delight. |
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 January 24, 2008
Reviewer: Sabrina in South Carolina |
| The taste is good but the texture is strange - not cake like really. The brownies are really good in taste and texture so I was a little disappointed in this one. |
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 November 12, 2009
Reviewer: marcus in Illinois |
| Carb Counters carrot cake mix. This tastes horrible. Has an tragic aftertaste it made me sick to my stomach. Do not waste your money! |
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February 26, 2007
Reviewer: Judy in New Jersey |
| I really have to disagree with the other reviewer. I'm an experienced baker and made sure that I took this cake out of the oven prior to its completed time...and it was still incredibly dry, though it was spongy...but more like a kitchen sink sponge than a cake. Definitely a no-no. |
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