Reviewed: Dec. 29, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kfeeney

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

I was expecting better cake. Overall it was ok.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mahsa

Cooking Level: Expert

Living In: Culver City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Autumn

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SunnyDays

Cooking Level: Intermediate

Home Town: Merrick, New York, USA

Living In: Palm Coast, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NSJ1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

candy741988

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2006

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelly K-K

Cooking Level: Expert

Home Town: Bradley, Illinois, USA

Living In: Bourbonnais, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2006

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KARINTRACY

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2006

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!!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Temachela

Cooking Level: Expert

Home Town: Perth, Western Australia, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2006

This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

WESTPORTIA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2006

I baked this in a bundt pan and found that I would need to double the recipe to get a full size bundt. However, baking it that way ended up making it a "cookie dough" coffee cake because the filling was kind of gooey. This was a bonus - it was very yummy!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KTWhite

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2005

This recipe is quite good with some modifications. I used brown sugar instead of white in the chocolate chip mixture and added chopped walnuts. The cake was very moist; not dry like others mentioned.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRAPHITE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2005

Great recipe! Everyone loved it! I added a little apple sauce as someone suggested and it was nice and moist!I will definately make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MADDIEJON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2005

I just made this recipe for the third time, and have to say that it is just DELICIOUS! I've never had the problem with dryness that others have mentioned, but this time I did try to cut the chocolate chips, sugar and cinnamon into the recipe before baking. I found that it eliminated the need to attempt to "spread" the thick batter over top of these ingredients. It's a very good recipe that I'll keep on making. :-)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CATIEKINS

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2005

Ok- The sugar and chocolate on the top was just sitting there and would fall off. The taste was ok but it was like eating a good cake with raw,crunchy sugar on the top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ummrania

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2004

this was great. easy to make. i took the advise of another reviewer and added applesauce (about1/2 cup) since some said it was too dry. mine came out really moist. i also substituted brown sugar for the white sugar for the topping and mini chips. we will definitely make this over and over. has to cook a lot longer too.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

RUAHS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2003

This is definitely different from any coffee cake that I've made. My family enjoyed it, but I thought it was just ok. I added a bit more sour cream to the batter and also a few tablespoons of butter to the topping mixture.

Was this review helpful? [ YES ]
1 user found this review helpful