Reviewed: Nov. 11, 2005

This apple cake was very delicious. I used part brown sugar and omitted the chocolate chips. It was very moist and very yummy, and since I used whole wheat flour, it was much more nutritious than most cakes or sweet breads. Thank you, V Monte.

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2 users found this review helpful

Reviewer:

Rachel E.

Reviewed: Oct. 12, 2003

I made this cake in a 9x13 pan by baking it at 350 for 45 minutes. It was indeed tasty and moist. It had a funny, spongy texture, though. The only changes I made were to use apple cider instead of water and use half margarine/half butter instead of all butter. I did not frost it because it was sweet enough with the mini chocolate morsels I added.

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Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Apr. 20, 2001

My kids and guest's loved this cake. I added a powdered sugar and vanilla glaze to give it a little shine.

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6 users found this review helpful

Reviewer:

CRESENTWENCH

Reviewed: Mar. 18, 2001

Excellent recipe: moist as can be, and chocolatey. I used milk chocolate chips since I'm not a fan of semi sweet chocolate, and it came out terrific. This is a keeper.

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25 users found this review helpful