Reviewed: Apr. 29, 2012

This cake is good, but would change just a few thigs: Use olive oil instead of butter, 1/2 cup not whole. Use mini chips instead of regular size, and add different kinds. 3 eggs not 5, taste too eggie. Not 2 cups sour cream use 1. That's just how I will make it next time, but the original is great and easy, I baked mine in rounds and iced litely.

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Reviewer:

gretta

Reviewed: Mar. 19, 2012

This cake turned out to be amazing. I made it for my bro's birthday and he absolutely loved it. No one was content with just one piece. I topped it with a pre-made chocolate glaze that I bought at the store, which turned out great. The cake is great cold, but I think better when it's been out of the fridge for a few minutes, because it allows the glaze to soften and you can really taste the chocolate chips. Yum!!!

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Reviewer:

ShellyF

Reviewed: Mar. 18, 2012

I have now made this twice in the past 3 weeks - and have received rave reviews. This is definitely a chocolate lovers dessert. I frosted it with Chocolate Fudge Buttercream Frosting (also on Allrecipes), which is our favorite chocolate frosting. They are perfect together.

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Reviewer:

Jay51

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Mar. 14, 2012

*****Amazing!

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Reviewer:

VSmith

Reviewed: Mar. 2, 2012

Awesome! Delicious, moist, yummy!

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Reviewer:

Mellie B.

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Feb. 20, 2012

My whole family loves this Bundt cake. Also, after ready reviews I used Duncan Hines Amazing Glazes and raspberries in the middle and around the edges. It is picture perfect!!

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Reviewer:

Reviewed: Feb. 19, 2012

Delicious, rich satisfying.

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Reviewer:

Amy

Reviewed: Feb. 19, 2012

So easy & super delish! Followed recipe to the T. 1 recipe made a bundt cake plus a dozen cupcakes. Topped with a vanilla glaze. Will definitely make this again. Endless ways to vary this. Might be great with dried cherries :-)

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