Oh so simple yet yummy! I have tried it two ways, and both were great. I did it as the recipe goes, except I used Truvia and 1%milk and they were wonderful. The second time I used flavored creamer instead of the milk and wow! It was such a nice "comfort-food" type treat without the guilt.

Reviewed On: Nov. 7, 2009

What a great recipe! I did as others suggested ( I am not a big fan of cooking with Splenda either) and used brown sugar. That was all I changed. This is a heavy, moist bread, which I love. My 11-year-old likes it (bot is not crazy about it) so that says something too. I feel like I am having dessert! Thanks Eileen for a great recipe.

Reviewed On: Nov. 7, 2009

Ok, first let me say my review is not totally accurate, as I did not have choc chips on hand. However, I did add ddark cocoa and butter, and came out with a wonderful thin glaze, which was exactly what I wanted. I drizzled it over the Wellesley Cake (w/o provided icing!) and it soaked in to make a super-sweet super-chocolatey treat!

Reviewed On: Sep. 8, 2009