Everyone raved about this cake! I made a few changes to the recipe. First, I used a yellow cake instead of a white cake mix. Instead of making the syrup and adding for the last 5 min of baking, I waited until I cooled and flipped the cake over and then drizzled the syrup and some walnuts on top. Also I omitted the butter in the syrup to achieve a more syrup-like consistency. I also had to wait for the syrup to cool completely so it would thicken up enough. Yum!

Reviewed On: Feb. 6, 2010

I took this cake to a pot luck last night and came back with nothing! People had second and third helpings and even took some home. The only modification I made was adding 1/4c of orange juice to the batter. This made it more spreadable and added a little citrus flavor. I also put this in a 10'' round pan, and it looked wonderful as a round cake. My topping did not turn out as crunchy as in the picture above, so to compensate I made a glaze out of confectioner's sugar and milk and drizzled it on top. It looked gorgeous! I also agree with the reviewer who said one can of pie filling was enough. I thought it brought more than enough flavor.

Reviewed On: Oct. 15, 2009

Fabulous! I doubled the recipe and made this cake in a bundt pan. It needed to be baked for almost an hour due to the amount of batter. After I took it out to cool, I made a mixture of confectioner's sugar and milk and drizzled it over top of the bundt while it was still warm. It drips down the side, then I top it with a sprinkling of extra chocolate chips. It makes for a beautiful presentation!!

Reviewed On: Feb. 7, 2007