Reviewed: Jan. 20, 2012

This did require a longer baking time but it was beautifully tender and quite light for such a rich batter. i took off one star because i'd hoped for a stronger sour cream flavor but this was delicious.

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Reviewer:

juniper

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: Jan. 20, 2012

This cake was very good, I baked it in a bundt pan. It was very moist and I used mini chocolate chips. I did not have the problem of the chips falling to the bottom like some other reviewers. I baked for just around 30 minutes and it was baked all the way through. Of course I forgot the vanilla because it is not listed in the instructions but caught myself right before it was too late. DON'T FORGET THE VANILLA!!

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Reviewer:

alonamac

Reviewed: Jan. 5, 2012

Because I was taking it to a block party, I doubled the recipe. I also baked it in a bundt pan since others mentioned having trouble with the middle not getting fully baked. Even in the bundt pan, the middle was slightly under-cooked, but was still edible. Following another reviewer's example, I sub'd half the white sugar for brown, to give it more of a cookie flavor. That worked! The cake was VERY yummy, moist and went over very well at the gathering. I absolutely will try this again in the bundt pan without doubling the ingredients.

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Reviewer:

SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

Reviewed: Oct. 16, 2011

Really delicious when followed exactly to the letter. It was a tad sweet for me, I might add a touch of extra salt to the batter. I drizzled chocolate ganache over top ( but just a drizzle ) and the children adored it. I baked 35 minutes in a bundt pan.

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Reviewer:

CeraMom

Reviewed: Sep. 29, 2011

My cake turned out great, it was so moist and I added chocolate icing on top to make it even more heavenly.

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Reviewer:

Meag

Reviewed: Aug. 27, 2011

my hubby liked this cake but suggested next time I use mini chocolate chips and put in less. He doesn't really like chocolate. This cake was easy to make and turn out nicely.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jul. 2, 2011

I was so excited about this recipe. I chose to make this into cupcakes, and they were not nearly as moist as I thought they would be. With the butter and sour cream, I was expecting a moist, flavorful cupcake. But they were rather dry and crumbly. Cupcakes usually don't last that long around here, but these were still here days after I made them.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 29, 2011

Easy and delicious! I made this recipe as cupcakes and they came out great, you gotta watch them in the oven, though! I have made them once with larger chocolate chips and again with mini chocolate chips...my husband begged me to make them again with the larger! This is for sure a keeper, not much more complicated than a betty crocker box mix and tastes fantastic! With this one under my belt I'm feeling ready to try the sour cream choco cake recipe, wish me luck ;-)

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Reviewer:

jkretzer

Reviewed: Jun. 23, 2011

Wow, the recipe is so simple I was expecting to be a little disappointed. The only change I made was made them into cupcakes instead of cake. It only took about 15 minutes to cook. Absolutely delicious and moist. Sweet with a vanilla flavour plus the chocolate....mmmmmmmmm. We ate them plain this time but next time I am going to add a milk chocolate frosting. I can hardly wait!

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Reviewer:

Allison B

Cooking Level: Intermediate

Reviewed: Jun. 7, 2011

I made this in a bundt pan (my picture is one of the 3 listed), and dusted it with cinammon sugar - delicious! It was super easy to make too. Oh - the instructions forget to mention adding the vanilla - don't forget to do that. I added a touch of almond extract for a touch more flavor too. Yum!

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