I made this cake yesterday, and there is one little slice left. It is very moist(almost a sponge cake consistency). It is very good and very very easy to make.I followed the recipe exactly, but used another brand of low fat sour cream. But, as far as making the little stars on top with the cool whip, well that just didn't happen. I don't know if the icing was too hot, but I just had little white blobs on top..lol! I also could not find raspberries, so I cut up strawberries, stirred in a spoonful of sugar, and poured these into the middle. It was very tasty and my family was impressed with the presentation, even with the little white blobs! Will definitely make again!

I've been making this for years but without the choc topping, I always stir in 1 cup of mini choc chips before pouring into the pan. Very moist and sure to satisfy a chocoholic, I'm anxious to try the topping next time I make it..sounds good and rich.!

I have been making this recipe for years! Don't worry about what kind of sour cream you use though! Only difference from my recipe is that I use half a cup of strong coffee instead of water! Best and easiest cake ever!

I have made this recipe for years and it is delicious. ONLY, I have never put sourcream in it. I use a choc cake mix, sm. pkg of choc. inst. pudding(nofat, no sugar), and 1 bag of choc chips, 1 3/4 C of milk, 2 eggs and if the cake mix has NO oil I use 1/3 C. Mix it all together and put in a pam sprayed bundt pan 350 for 50-55 min. I never ice it as it is super just the way it is. Next time I will add the No Fat Sour Cream and see how that is. I bet it is super super moist! A students mom gave this to me 25 years ago and I have saved it ever since! It's an antique.