This is the exact same recipe that my grandmother gave to me that she has been using since I was a kid. Probably out of an old betty crocker cookbook or something. I make it a lot and everyone always loves it! The only differences that I make is that I alternate putting in the dry ingredients and the sour milk (or buttermilk) so that I don't over mix anything. (Put in 1/3 of the dry and mix til just barely incorporated, then 1/2 of the buttermilk and continue to repeat this until the dry is gone). I also omit the cloves cuz I am not a fan. Sometimes I skip the chocolate chips on top and put on a chocolate cream cheese or buttercream frosting. I also am allergic to nuts, so none of those. Also, when my grandmother makes it, she puts on half chocolate chips and half butterscotch chips. It's delicious this way!

Reviewed On: May 29, 2011

Just made this for cupcakes and it turned out very well, if not a little bit lacking in flavor. I used butter instead of shortening, so it didnt come out a super white color as it otherwise would. I also creamed the sugar and butter together before adding the dry ingredients and then added everything except the egg white and beat until just smooth. beating for a full 2 minutes would change the structure of the cake drastically, and may be why many people said this cake is too dense. i also folded in the egg whites as previously mentioned. the cakes turned out super light and fluffy when i put them in the oven for about 13 minutes. i might try adding some vanilla bean or more extract next time to amp up the flavor.

Reviewed On: Oct. 30, 2010

My boyfriend and I made this together and although we really enjoyed the dish, I was hoping for something a little spicier. We will make it again but add more chili to the marinade. We did pair the dish with a mixture of black beans and corn with some pre-mixed cajun spices added to it and some garlicky fried plantains which really complimented the meal. overall it was a great success.

Reviewed On: Oct. 3, 2010