This was very good. The batter was thick and hard to pour, but the result was excellent. The chips on the top apparently are not made to melt. Very pretty and excellent taste. On our list of favorites

This cake was the hit of the brunch I brought it to. The only change I made was adding more chocolate chips. I dusted it with a little powder sugar before serving which made for a nice presentation.

This cake was wonderful! I made it for Father's Day brunch and it was gone in minutes! I used margarine instead of butter and did not find the batter too thick. I had no semi-sweet chips, so I used white and milk chocolate chips. I will definitely make it again.

Moist even without extra 1/2c applesauce.

This cake is absolutely delicious. The batter is hard to work with, though. A few suggestions: Cut the sugar in half (in the batter. In the topping, I used 1/4 cup plus two tablespoons). You'll also save 22 calories per serving. If you're worried it won't be sweet enough, use nonfat vanilla yogurt instead of sour cream. I also used sour milk instead of sour cream. Again, it made the batter thinner (easier to work with), and it saves another 29 calories per serving. Finally, I cut half a cup of the flour. Mostly because, at that point, I didn't see how I could stir in any other dry ingredients. There's a little less batter, but it's easier to spread (be sure to cut a few minutes off the cooking time). And you just saved another 9 calories per serving. Not only is the cake slightly healthier this way, but with food prices going up, I see no reason to use more sugar or flour than needed. Most recipes are just fine if you cut the amount of sugar in half, and this is no exception. Another suggestion - if you stir half the topping into the batter, instead of trying to cut the batter in half, it's much easier to work with. I've also never experienced a problem with dryness - I suspect people who have this problem simply overcooked it, or left it out uncovered for too long.

This is definately a keeper. I found it to be moist, not dry like other reviewers mentioned. The batter is a little difficult to work with so I dropped it by spoonfuls into the baking dish and spread that around. Then I added the chip and sugar mixture and added the rest of the batter by small spoonful and very delicately spread it around. It worked well that way. The end product was well worth the extra work.

Very delish and moist. My kids LOVED this. I brought it to church and they were so surprised to find out that I made it. However, it did not cook in the center of a 9x13 pan. I had to leave the center of the pan at home. Also, spreading the batter was a true test of patience. It would be a good idea to drop globs of batter all over the pan then spread it from there. But it is worth it. I would love to hear how some people get it to cook in the center.

Very dry!!!! Not a lot of taste.

I was expecting better cake. Overall it was ok.

This recipe was really good. I used milk chocolate chips and I didn't use cinnamon. The cake is moist and very tasty to go with Sunday morning cofee. Thank you for this nice recipe.

I would recommend using miniature chocolate chips for this cake. I think it would just taste better. Otherwise, I absolutely loved the texture of the cake. It was light-tasting and not at all heavy. You would never guess there was sour cream in it. I think it's a great recipe to use for plain white cake too. I might try that some time.

I added the applesauce as suggested. I needed to bake an additional 5 minutes. I used mini chocolate chips. Great taste, easy to make. Will definitely make again

Batter was too think to attempt layers, so I spooned all the batter into the pan, and sprinkled all the topping on top. To make sure it would adhere, I used a piece of waxed paper to push the topping into the cake before baking. Work out well, and tasted great.

Awesome. The batter was a little difficult to work with ,however, well worth it.

i found it a bit sweet, so next time i would cut back on the sugar topping

I have made this cake twice now and they keep comin' back for more. And both times, I took the advice of other reviewers and added the half a cup of apple sauce, which makes the cake lovely and moist. I also divided the topping and swirled half of the mixture through the batter and the other half I put on top. This is definitely a keeper!!

My family was crazy about this cake! I used buttermilk instead of sour cream (which my daughter won't eat) and it was good, although a bit dry. I also did a little cocoa/powder sugar/milk glaze on top to honor a request from my daughter. It was a nice touch. I think I'll try the brown sugar in the topping next time. The overall chocolate/sugar taste was fabulous.

The flavor was wonderful, however I didn't think it looked all that pretty.