Reviewed: Sep. 30, 2007

This recipe was really good. I used milk chocolate chips and I didn't use cinnamon. The cake is moist and very tasty to go with Sunday morning cofee. Thank you for this nice recipe.

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Reviewer:

Autumn

Cooking Level: Intermediate

Reviewed: May 1, 2007

I would recommend using miniature chocolate chips for this cake. I think it would just taste better. Otherwise, I absolutely loved the texture of the cake. It was light-tasting and not at all heavy. You would never guess there was sour cream in it. I think it's a great recipe to use for plain white cake too. I might try that some time.

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Reviewer:

kate

Cooking Level: Intermediate

Reviewed: Mar. 19, 2007

I added the applesauce as suggested. I needed to bake an additional 5 minutes. I used mini chocolate chips. Great taste, easy to make. Will definitely make again

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Reviewer:

SunnyDays

Cooking Level: Intermediate

Home Town: Merrick, New York, USA

Living In: Palm Coast, Florida, USA

Reviewed: Mar. 10, 2007

Batter was too think to attempt layers, so I spooned all the batter into the pan, and sprinkled all the topping on top. To make sure it would adhere, I used a piece of waxed paper to push the topping into the cake before baking. Work out well, and tasted great.

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Reviewer:

Kelly

Reviewed: Jan. 29, 2007

Awesome. The batter was a little difficult to work with ,however, well worth it.

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Reviewer:

NSJ1

Cooking Level: Intermediate

Living In: Salmon Arm, British Columbia, Canada

Reviewed: Nov. 22, 2006

i found it a bit sweet, so next time i would cut back on the sugar topping

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Reviewer:

candy741988

Reviewed: Oct. 15, 2006

My family was crazy about this cake! I used buttermilk instead of sour cream (which my daughter won't eat) and it was good, although a bit dry. I also did a little cocoa/powder sugar/milk glaze on top to honor a request from my daughter. It was a nice touch. I think I'll try the brown sugar in the topping next time. The overall chocolate/sugar taste was fabulous.

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Reviewer:

Kelly K-K

Cooking Level: Expert

Home Town: Bradley, Illinois, USA

Living In: Bourbonnais, Illinois, USA

Reviewed: Oct. 15, 2006

The flavor was wonderful, however I didn't think it looked all that pretty.

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Reviewer:

KARINTRACY

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 4, 2006

I have made this cake twice now and they keep comin' back for more. And both times, I took the advice of other reviewers and added the half a cup of apple sauce, which makes the cake lovely and moist. I also divided the topping and swirled half of the mixture through the batter and the other half I put on top. This is definitely a keeper!!

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Reviewer:

Temachela

Cooking Level: Expert

Home Town: Perth, Western Australia, Australia

Reviewed: Feb. 19, 2006

This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again.

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