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...

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.

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.

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.

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!!

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.

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

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!

YUMMY! It makes a nice dense cake - not crumbly at all. I used a 9 inch square cake pan and it was perfect.

This cake was good. Next time, I will put 3/4 cup of chocolate chip instead of 1.

I didn't especially like this cake, but others did. It could have used an icing. I sprinkled with cinnamon sugar, and it needed to be dusted with powdered sugar. The chocolate chips sunk to the bottom of the cake. I doubled the recipe and cooked in a 9x11. Made it for a b-day of a coworker, and all the guys at the factory ate it up. It was a little dry and needed a bit more sweetness.

I think this would've been really good, but it never cooked in the middle. I cooked it for 35 min. and it was still liquid in the middle. I would've left it in longer but it was getting pretty dark on top. The edges were good, though...

Great. Moist. Spongy. Not too sweet, but perfect amount of chocolate. Don't forget to add the vanilla to the wet mixture. I used low fat sour cream and it worked out wonderfully. Will definitely make again.

Very good snack cake! I'm surprised at all the comments on needing more baking time. Mine turned out perfectly in 30 minutes at 350 degrees. I did make some modifications, though. I doubled the recipe, used butter flavored crisco instead of butter, and used a 13x9" pan.

Not what I was looking for at all. I thought this was too dry. I followed the directions exactly BUT I baked in a bundt pan and added time to the baking time. I will not make this again.

I am a baker and make everything from scratch. I had an abundance of sour cream so I thought I would make this and since it had such rave reviews I thought it would be worth my while. The batter tasted just like regular white cake batter and when it was all said and done, it was not anything special at all! I doubt I'll make this again...

FIRST, I WANT TO SAY THE CAKE WAS DELICIOUS, WHEN IT FINALLY WAS DONE. I FOLLOWED THE DIRECTIONS TO THE LETTER AND AFTER 35 MIN. IN THE OVEN I TOOK IT OUT BECAUSE A CAKE TESTER CAME OUT CLEAN. HOWEVER WHEN I HAD ALLOWED THE CAKE TO COOL ENOUGH TO TAKE OUT OF THE PAN, IT FELL IN THE MIDDLE. I HAD TO PUT IT BACK IN THE OVEN ON THE PLATE THAT I HAD TURNED IT ON TO. I HAD TO BAKE IT FOR ABOUT ANOTHER 20 MINUTES TO BRING IT TO A COMPLETE BAKED CONSISTENCY. I NOTE OTHER REVIEWERS ALSO HAD TO GO LONGER. I THINK THE ORIG. RECIPE SHOULD BE CHANGED IN THE TIME OF BAKING. WE DID ENJOY THE FINISHED PRODUCT AND I WOULD MAKE IT AGAIN BUT I AM GOING TO MAKE A NOTE ON THE RECIPE TO COOK IT LONGER THAN 30 - 35 MIN.

I thought this was GREAT! It tastes really good warmed up a bit in the microwave. Not too sweet - i didn't put as many chocolate chips as called for..my kids LOVE it too! WILL make over and over! Quick easy and GREAT!