Reviewed: Oct. 15, 2012

This was delicious! Moist-flavorful-light-but still sweet! I cooked at 350 for 40 minutes and it came out perfect. Used milk chocolate chips instead of bittersweet (because that was all I had) which made it a bit sweeter than regular. Topped it off with a buttercream frosting. Amazing flavor, and just a little different from the usual. Definitely a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SoccerStud

Cooking Level: Beginning

Reviewed: Jan. 29, 2011

I love this cake!! I did make most of the changes suggested by others. I cut the cocoa down to 2 tsps, used brown sugar and added vanilla. I think next time though I will add more nuts to it. Not overly sweet, but enough to satisfy your sweet tooth.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Nanny Candi

Reviewed: Jul. 13, 2010

This is a great recipe, but I have made some changes. I use brown sugar in stead of white. I add almond extract, and almonds in place if the walnuts. For special occasions, I serve with a caramel sauce. Always a crowd pleaser!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

heathers_kitchen

Reviewed: Jan. 4, 2010

Be careful not to overbake as it will come out a bit dry. I overfilled my tin and it took quite a while to bake and the edges came out dry which made it hard to slice nicely. My husband loves date loaf and chocolate so I thought I'd combine the two for him. He liked it but said the chocolate overpowered the dates and he couldn't taste them which he thought was a waste of dates. Would I bake this again? Yes, probably. Also, this cake is much better the next day.

Was this review helpful? [ YES ]
13 users found this review helpful