Reviewed: Mar. 13, 2011

this cake has great textures and with the dates and nuts is fairly good for you, too. The topping is crunchy, the middle is smooth and the bottom for mine was slightly chewy. It looks nice, too, without alot of work.

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Reviewer:

darmstro67

Cooking Level: Intermediate

Home Town: Caledonia, Nova Scotia, Canada

Living In: Elora, Ontario, Canada

Reviewed: Jul. 21, 2008

I love this cake - the only adjustment my family makes is the topping which is 1/4 c flour, 1/4 sugar 1 tbs cinnamon and 2 tbs butter softened - mis till crumbly then put on top of cake then add chips and walnuts! Great for a party and if you feel adventurous you can make it in a bundt pan and just reverse the order of the layer!

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Reviewer:

lycookies

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 3, 2008

I really enjoyed. Followed recipe exactly. It was sweet, but I like sweet things. Tasted good both warm and room temp.

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Reviewer:

LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

Reviewed: Jan. 27, 2007

Too much sugar for the topping, otherwise it tasted good.

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1 user found this review helpful

Reviewer:

Nancy

Cooking Level: Expert

Living In: Roselle, Illinois, USA

Reviewed: May 4, 2006

Delicious! I made this cake recipe into muffins and they were great - moist and tasty.

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Reviewer:

Mary Daniel

Reviewed: Mar. 29, 2006

Cake was certainly moist and a variation on standard chocolate cake but it didn't quite pack the flavour in for the calories it most likely has. Wouldn't recommend for a special occassion but good for lunchbox treat.

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Reviewer:

susaboot

Cooking Level: Expert

Home Town: Perth, Western Australia, Australia

Reviewed: Nov. 14, 2005

I love this recipe, it reminds me of my mom as she use to make this when my sister and I were growing up. She would always add way more chocolate chips! I only altered it slightly by using only 3/4 cups sugar in the cake and no sugar on top. Easy and good ;-)

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Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Reviewed: Oct. 11, 2005

This is a wonderful cake. Try it reheated and topped with icecream for a real treat. I also add 2 Tbls. of dark rum to the liquid and dates, but allow the cake to sit a couple of days to ripen. Thanks.

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3 users found this review helpful