Reviewed: Nov. 17, 2009

this was good, didn't need to cook as long as stated maybe 30-35 minutes, the crumb topping didn't even matter in my opinion maybe i should've doubled it but it just bakes right into it and you don't even notice it i think it should be added later not as soon as you put it in the oven, it is pretty good but definitely only need about 1/2 cup in topping or none at all, and 1 cup in cake mix

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Lyss8928

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Aug. 23, 2009

I don't usually rate recipes, but this one is amazing, made just as stated and turned out moist and delicious.

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JWHITESIDES

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Reviewed: Aug. 10, 2009

Really good and even better the next day. The dough is soooo good too -- tastes somewhere in the middle of cake mix and cookie dough.

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casey

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Reviewed: Jul. 28, 2009

Mmmmmm...this smells so good while it is baking! Everyone made their way to the kitchen during baking time to ask what the yummy smell was! I did not wait for it to cool before cutting...I just couldn't do it. It's delicious warm with a sprinkling of powdered sugar. Next time I'll do like others and double the topping...minus the nuts. I left those out. Really good! Will definitely make again!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

Really, really good and super easy!! I've made this recipe several times and it is one of those recipes that you keep coming back to.

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Verena

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

This is a great recipe. I have made it three times since October and everyone loves it. The first time I followed the recipe exactly. The second time I replaced the sour cream and half the butter(not in the crumb topping) with applesauce and used whole wheat flour. I also doubled the crumb topping which really makes the cake delicious. The small adjustments were to help me feel better about eating 2/3rds of it!

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UHLECKSAS82

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Reviewed: Oct. 9, 2008

This is an awesome recipe! I took some earlier advise and doubled the topping but left the chocolate chips at 2 cups. I think it cuts back on the chocolate just enough. Overall very easy to make and yummy!

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Jenny Pieske

Cooking Level: Expert

Living In: Belfast, Maine, USA

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Reviewed: May 26, 2008

We liked this but boy is it ever sweet and chocolately. And that was even with cutting the chocolate on the topping down to once cup. I took other's recommendations and used mini morsels for in the cake, but used regular ones for on top. I used the 1-1/2 cups mini morsels for inside the cake, which seemed just right. I think we might have liked it better with just a crumble top and no chocolate mixed in the topping, and that's coming from someone who is a major choco-holic. Overall, very good, but makes a lot and is very sweet.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 12, 2008

Yum!! This DOES taste like a cookie in cake form! I had about a quarter of a bag of Mini chocolate chips, so just used that up. (Didn't measure). I should've doubled the topping, but was still great with the regular amount. Was done faster than expected - about 35 minutes. Kids went absolutely wild for this, so will be making again.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 2, 2008

I made this crumbcake for a church gathering and it was very well received. As per the suggestions of other "raters," I basically doubled the ingredients used the crumb topping (excluding the chocolate chips - 2 cups for the crumb topping is plenty). I also simply used a whole bag of chocolate chips for the cake portion of the recipe (it only resulted in maybe an additional 1/2 cup of chips being used). Everyone loved it. Many guests asked for the recipe which gave me the opportunity to brag about the "allrecipes.com" web site. Delicious crumbcake that was very easy to make. I wouldn’t hesitate to make this again.

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Lori

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Reviewed: Jan. 29, 2008

I would use mini chocolate chips next time. The recipe was good but it tasted like a huge chocolate chip cookie!

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Mrs. Morrison

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 27, 2008

This turned out well. It makes a large 13 x 9 pan of coffee cake so it would be good for a larger group or to bring into the office.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 18, 2008

Very good! I halved the recipe to fit a 8x8 but kept the original amount of topping. I used mini morsels and decreased the amount for both the topping and the cake. I slowly poured in the choc. chips and mixed them in until it looked like a good amount. Because I halved the recipe, I baked it at 350 for about 36 mins. It came out perfect.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 26, 2007

I made this with mini morsels- 1 1/2 C for the topping & 3/4 C for the cake. The cake was kind of dry & just ok. I won't make again. Sorry.

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Jennifer B.

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

Very good. Followed recipe exactly and it turned out very good. Would not change a thing.

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Nov. 17, 2007

This tastes great!! I didn't put all the chips in the topping. It calls for 2 many. I also followed someone else’s suggestion and made extra topping. It worked well.

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Kim

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

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Reviewed: Nov. 17, 2007

This was good but I didn't think it was spectacular or anything. My husband liked it more than I did. I used mini chocolate chips as other reviewers suggested and I agree with previous reviews that the amount of choclate chips is a little excessive. You could probably get away with 1 1/3 cups of choclate chips in the topping and still have more than enough. I also agree that it's better the next day. I will make this again though. It's a nice change from a regular cake.

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MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 5, 2007

I made this to take to a family get together. Everyone loved it. It was really good served with vanilla ice cream

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Patricia

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Salisbury, North Carolina, USA

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Reviewed: Oct. 29, 2007

It was okay, but didn't receive outstanding reviews from the tasters. It's very moist and rich, but just not outstanding.

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muttluvr76

Cooking Level: Intermediate

Home Town: Westville, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Oct. 29, 2007

This cake is very good! I had to make half the topping walnut free due to allergies and it still is good!! I will be making this again! I followed the recipe to a T !

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