Reviewed: Aug. 25, 2009

Wow!! Awesome base recipe, but made some changes and took this baby to the moon! Used fat-free sour cream mixed with a little water since I only had a scant 3/4 c left. Subbed in 1/2 c unsweetened cocoa powder for 1/2 cup of flour asked for and used only 1 egg. Baked in little cupcake papers filled to the brim for 15 minutes at 350... my my my! With a scoop of icecream on top while hot, this has made my night!

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Jacqueline Hanson

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Reviewed: Aug. 10, 2009

very easy and tasty. i didnt have choc chips so i subbed cocoa powder instead.

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monica

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Reviewed: Aug. 5, 2009

We liked this a lot! Made it exactly as written except used fat free sour cream and mixed all wet ingredients in standing mixer added dry ingredients smallest amount to largest. Came out fuffy and moist. YUM..

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 29, 2009

I didn't particularly like this recipe. It was dry on the edges and only moist in the center (the very center). And all the chocolate chips dropped to the bottom, so it looked like a layer cake rather than a chocolate chip cake. I ate a couple bars and threw the rest out.

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arlene

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Green Valley, California, USA

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Reviewed: May 24, 2009

I tried this recipe today, and I was awed with the great results! I used nonfat plain yogurt instead of sour cream, and I was scared that it wouldn't turn out as well. But, when it came out of the oven, it was amazing! Since I used the yogurt, I dropped a lot of calories as well. Awesome!

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CookieClara

Cooking Level: Intermediate

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Reviewed: May 6, 2009

This cake tasted great, but it was very crumbly, so much so that it made it difficult to frost. I paired it with the sour cream chocolate frosting also on this site.

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kristinhenry

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Reviewed: Mar. 29, 2009

Easy and Excellent...my family loved it!!! Said it tasted like a giant chocolate chip cookie.

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COUNTYRD3

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Reviewed: Feb. 9, 2009

I used the 9" pan and it took MUCH longer than the 30minutes, for us it was closer to an hour and by the time it was done, all my chocolate chips had sunk to the bottom of the cake and made a sticky mess. It was still good, however, next time we'll try less chocolate and the 11x7 pan. The cake, however, was wonderful, spongy and moist and not too sweet - which is what I was looking for!

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momofapeanut

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Reviewed: Jan. 26, 2009

This recipe was delicious! I made it with margarine and fat-free sour cream and it was still excellent. I recommend using high quality chocolate chips.

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Laura

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Reviewed: Dec. 30, 2008

YUM!!!!!! Chocolate chips sank to the bottom even though I stirred them into the flour mixture. But, still very good and easy! I baked in a 11x7 pyrex dish.

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Sep. 28, 2008

My mom has been making this cake evere since I can remember. I learned to make it myself when I was in elementary school. It's so easy. We always add cinnamon sugar to the middle layer and extra cinnamon sugar to the top.

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Jane

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 17, 2008

I was very disappointed. I was expecting a chocolate cake, like in the picture, but turned out white cake with chocolate chips. Then I used a bundt pan, thinking, like most cakes that it would turn out. But it fell apart when inverted, so much for "cake in hand".

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NICKERSON21

Cooking Level: Intermediate

Living In: Bergen, New York, USA

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Reviewed: Jun. 24, 2008

This came out really good... It's a dense cake so, although you want to, it's hard to eat a lot of it... I doubled the recipe to fit in a large bundt pan and cooked it about 50 minutes...

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JerzPixelPusher

Cooking Level: Intermediate

Living In: Brielle, New Jersey, USA

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Reviewed: Mar. 5, 2008

Great snack cake! I read the reviews first and used a 12x8 pan because I was afraid it wouldn't be done in the middle. I also mixed 1/2 cup choc chips in with the batter and sprinkled the remaining 1/2 cup on top so they wouldn't sink to the bottom. It came out a little thin (due to the larger pan) so I think I'll try the 9inch pan next time.

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MTRENT

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Reviewed: Dec. 29, 2007

this recipe is delicious! i make it at least 3 times a month. my family, and friends always request it. the cake is very moist, which i love. but i do add more than 1 cup of chocolate chips because i like it more chocolate-y.

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Maria

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Reviewed: Jul. 9, 2007

This was a tasty snack finger food cake, but must cook longer than specified time. I used a 9x9 inch pan as recipe stated and after 30 min it was still very, very liquidy in the center. So, cooked 30 minutes more, but lightly covered top with aluminum foil the second half hour so that it would not overly brown (or burn) the top. My choc chips did sink to the bottom and I only used 3/4 cup of them. Like other reviewers idea for using the mini choc chips --not so heavy. Also, I added 1/2 tsp cinnamon to the batter and loved the aroma as it was cooking! If you want a delicious pastry with chocolate chips you may want to try the chocolate chip cinnamon rolls on this website. They were fantastic and achieved a similar flavor.

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Judith C.

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Reviewed: Feb. 7, 2007

Fabulous! I doubled the recipe and made this cake in a bundt pan. It needed to be baked for almost an hour due to the amount of batter. After I took it out to cool, I made a mixture of confectioner's sugar and milk and drizzled it over top of the bundt while it was still warm. It drips down the side, then I top it with a sprinkling of extra chocolate chips. It makes for a beautiful presentation!!

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Candace

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Reviewed: Jan. 31, 2007

I have made this twice now, and it's definitely a keeper. I cut the sugar to 3/4 cup, because I prefer baked goods not too sweet. I found that 45 minutes was perfect for baking time. I've tried this with 1/3 cup whole wheat flour, and it works out well too. So easy to do.

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JINGSHI

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Reviewed: Jun. 17, 2006

it's good. my first from-scratch cake :)

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Natalie

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: North Salem, New York, USA

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Reviewed: Mar. 12, 2006

I really liked this recipe, very moist and yummy! I did modify it though! 1/4 c margarine 1/2 c sugar 1 egg 1 c fat free sour cream 1 tsp baking soda 2 tsps baking powder 3/4 c all purpose flour 3/4 c whole wheat flour 2 tsps vanilla 1 tsp cinnamon 1 c dark chocolate chips Did all the steps the same, added about 1/2 cup buttermilk since it was too thick and previous reviews had complained about dryness. baked in a large loaf pan for 55 minutes Was a huge hit for our coffee break! *** made it again using blueberries and substituting 1/2 sour cream with blueberry yogurt, needed to add milk since was batter was really thick, baked 35 minutes in a bundt pan, made lemon glaze really nice!

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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