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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Reviewed: Feb. 12, 2006

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

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DITTOBEAN

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Reviewed: Aug. 14, 2005

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

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WINIE76

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Reviewed: Jun. 16, 2005

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.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Apr. 8, 2005

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...

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IVYCAT7

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Reviewed: Feb. 21, 2005

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.

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BLAH8

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2005

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.

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AMB3589

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Reviewed: Feb. 5, 2005

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.

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 4, 2004

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...

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DONNALYNN2

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Reviewed: Apr. 5, 2004

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.

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PEGGY6026NO

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Reviewed: Mar. 15, 2004

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!

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Kellie

Living In: Thornton, Colorado, USA

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Reviewed: Mar. 5, 2004

This was a decent cake, though I probably won't make again. Nothing special. I too ended up baking it longer than specified. Also topped with cinnamon sugar. By no means bad, just not fantastic. Thanks!

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WHITEYBEAR

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 1, 2004

This recipe is absolutely scrumptious. Everyone just loved it. I had a little trouble getting the middle of the cake done well. Nevertheless, it was a hit!

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ProudMominTexas

Cooking Level: Intermediate

Living In: Victoria, Texas, USA

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Reviewed: Feb. 25, 2004

I loved this cake. I cut down on the chocolate chips and added some cinnamon in the cake and it was soooo good.

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ALILSWEETY

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Reviewed: Feb. 21, 2004

Very quick and easy recipe! I used 3/4 cups of sugar and low fat sour cream and it was very moist.

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NICOLELS

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Reviewed: Feb. 17, 2004

This is a moist and flavorful cake. The kids had fun helping to mix everything, then decorating chocolate frosted top with extra choc chips and sprinkles. We turned it into a double-layer heart-shaped cake for Valentine's Day, so we cut the bake time to about 18 minutes. Next time I will use mini-chips, too. The regular-sized chips add too much sweetness to a single bite of cake!

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quickcook

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Reviewed: Feb. 9, 2004

nothing special - in fact, not so great

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Jan. 25, 2004

YUMMY! This was a perfect cake to make with my 2 1/2 year old daughter. It was easy since we didn't have to ice it. And it was WONDERFUL! I would even love it without the chocolate chips. It was very moist and yummy. I sprinkled the top with sugar and cinnamon. We couldn't stop at one piece. Our family ate the entire cake in 2 days. Oh boy.. definitely will be making this one again. Thanks!

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EMMA_LOU

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Reviewed: Jan. 23, 2004

I made all sorts of substitutions (used egg beaters, Splenda, reduced calorie margarine and fat free sour cream) and it was STILL wonderful. A tad spongy but the flavor was very good. Will definitely make again.

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KIUNEY

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Reviewed: Dec. 26, 2003

I made this cake to serve with coffee after our Christmas Eve meal. It was great! It was the perfect ending to a big meal - not too sugary sweet. I got lots of compliments. It's not a "pretty" cake, so I pre-sliced it into rectangles & served it with a dollop of freshly made, barely sweetened whipped cream. I will definitely be making this cake again & again.

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Ellie

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