Reviewed: Jul. 21, 2008

I love this cake - the only adjustment my family makes is the topping which is 1/4 c flour, 1/4 sugar 1 tbs cinnamon and 2 tbs butter softened - mis till crumbly then put on top of cake then add chips and walnuts! Great for a party and if you feel adventurous you can make it in a bundt pan and just reverse the order of the layer!

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Reviewer:

lycookies

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 3, 2008

I really enjoyed. Followed recipe exactly. It was sweet, but I like sweet things. Tasted good both warm and room temp.

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Reviewer:

LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

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Reviewed: Jan. 27, 2007

Too much sugar for the topping, otherwise it tasted good.

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Nancy

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Roselle, Illinois, USA

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Reviewed: May 4, 2006

Delicious! I made this cake recipe into muffins and they were great - moist and tasty.

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Reviewer:

Mary Daniel

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Reviewed: Mar. 29, 2006

Cake was certainly moist and a variation on standard chocolate cake but it didn't quite pack the flavour in for the calories it most likely has. Wouldn't recommend for a special occassion but good for lunchbox treat.

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susaboot

Cooking Level: Expert

Home Town: Perth, Western Australia, Australia

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Reviewed: Nov. 14, 2005

I love this recipe, it reminds me of my mom as she use to make this when my sister and I were growing up. She would always add way more chocolate chips! I only altered it slightly by using only 3/4 cups sugar in the cake and no sugar on top. Easy and good ;-)

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Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Oct. 11, 2005

This is a wonderful cake. Try it reheated and topped with icecream for a real treat. I also add 2 Tbls. of dark rum to the liquid and dates, but allow the cake to sit a couple of days to ripen. Thanks.

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