Reviewed: Nov. 14, 2009

I added a tsp. of vanilla, replaced a cup of the sugar with Sugar Twin and added some cinnamon in the topping. I made a dozen regular size cupcakes and 24 mini-cupcakes. Only took about 20 minutes to bake. Very yummy!

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Grammycooks

Cooking Level: Intermediate

Living In: Leawood, Kansas, USA

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Reviewed: Oct. 29, 2009

Really good cake...and very moist. Followed it exactly except for the topping, I didn't have pecans so I substituted 1/4 c sliced almonds and 1/4 c. walnuts. Also changed the 2 tbs sugar for 2 tbs cinnamon-sugar spice. Yummy! I really like it with the sliced almonds and when I make it again I'll just add those. I used homemade apple sauce, which I think was sweetened, had me worried at first but luckily the cake wasn't too sweet. Lets see what others think once they have some.

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Gida

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

This turned out very well. I used splenda instead of the sugar and also added 1 t. of vanilla. Didn't have walnuts so used pecans. My husband is eating his second piece tonight as I type!

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2009

To start, I used margarine instead of butter allowing me to skip out on the salt called for in the recipe (margarine is salty). Didn't have any cocoa powder so I used instant espresso powder. Had some cinnamon sugar leftover from another recipe on here so I used that instead of the two separately. For topping I just chopped up some unsweetened baker's chocolate and sprinkled it on top. Made these into muffins/cupcakes instead of an actual cake. I love the warm flavours of this, as autumn is upon us!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 10, 2009

Great recipe. Took out the nuts and added milk chocolate chips instead of semi-sweet. Chips sunk to the bottom and made a chocolate crust. "Was" amazing!

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Jill H

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Reviewed: Jul. 22, 2009

Thanks for the great recipe. I made it exactly as written.....no need to change a thing. I will definately make this again.

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hungry1

Cooking Level: Expert

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Reviewed: Jul. 15, 2009

Really good! i made in advance to take camping and froze it about 2 weeks in advance. it was perfect and everyone loved how moist it was.

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PATTIMAC2000

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Vista, California, USA

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Reviewed: Apr. 27, 2009

This cake is so easy and everyone in my family loves it as we prefer cakes without a sweet frosting. I used applesauce that I made and froze and have made it several times. We have a friend who cannot eat nuts so I leave the nuts off of a third of the cake. We will be eating this again, as the apple tree is in full bloom and I see more applesauce in my future.

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KRAMLICH

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Reviewed: Mar. 30, 2009

This is similar to a favorite cake I used to make but since i can't find the cookbook with the recipe...this will take it's place. It's moist but not too heavy and very tasty. I took it to a friend's and it got good reviews!

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Sue

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Reviewed: Jan. 24, 2009

This is my family's favorite. It is "to die for" when warm!! I sprinkle cinnamon sugar over the top to add a little more yum!I also increased the cocoa to 3 Tbls and the cinnamon to 1 tsp.

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ColoradoCook

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

I forgot the cinnamon, and my son threw in some extra salt and flour but it still came out tasty!

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Familyof4Js

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Reviewed: Nov. 13, 2008

FABULOUS , i WILL BE MAKING MANY MORE TIMES.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Oct. 20, 2008

We made this cake for my stepdaughters birthday. She is a cake and chocolate "expert" and rated this the best cake she'd ever had. Thanks for a great recipe!

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Natasha

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Aug. 10, 2008

Not sure if the rating is too high because I made a lot of changes to the recipe & it still tasted good ;) Used 1/2 cup Crisco + 1 tablespoon water rather than butter/margarine, decreased sugar to 3/4 cup and added 6 packets of Splenda + 1/4 cup honey, 1.5 cups applesauce only 'cause I ran out, and substituted 1/4 cup AP flour for wheat flour (out of curiosity more than anything else). I made muffins, which I baked for around 20 minutes (forgot the exact time; don't quote me on it!), & with the regular-sized pans was able to make 18 of them. For the topping I simply sprinkled a few chocolate chips on top of each muffin. The cake was good, very spice-like and moist. It was a bit sweet, however, so next time I bake these I'll probably cut the Splenda amount some. I'd recommend it!

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K.F.

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Reviewed: Aug. 4, 2008

Being always a cook at spur of moment, I rarely plan. My butter wasnt given chance to soften so I just melted it and added to the sugar/egg mixture gradually making sure I dont cook the eggs. I subsituted Splenda for sugar. I only had one cup of applesauce so I used one cup of pureed pumpkin in addition. I didnt make any topping at all. It came out so great. It was gone by 10am break at my work. I most definitely will make this again and refer to my friends/families. I baked for only 25 min.

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djhens70

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2008

Scrumptious! Moist but not heavy. I left out the pecans. Also I was out of cocoa so added one square of melted unsweetened chocolate after creaming butter and sugar. Instead of adding granualated sugar before baking, I dusted with 10x sugar after it came out of the oven. We loved it,thanks for the recipe.

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countrycook

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Reviewed: May 5, 2008

This was tasty, but I was hoping for something a bit richer. I would give it a 3, but the hubby loved it, so I upped it to a 4. It is very moist.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Apr. 13, 2008

This is a great cake. Looks amazing and tastes amazing. My son really loved it! It just came out of the oven but I think it will be gone in 30 minutes. Thanks for the recipe! It is keeper!

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