This cake is for chocolate lovers. I substitute 6T of cocoa and 2 T of vegetable oil for the baking chocolate. Just add the cocoa to the dry ingredients and and the extra 2 T of vegetable oil to the other 1/3 cup. It works out great and costs less.
Wonderful and addictive! It really fills the need for "something chocolate-y" when you need it! Easy and quick to make and I love that the chocolate chips on top not only bribe my kids doing whatever I ask of them (!) and that they make it easy to pack up in lunches without a sticky icing. Stayed moist for 3 days - as long as it lasted in my house. My whole family give it 5 stars! : )
You have to love recipes like this one. It freezes well...and the chocolate chip topping makes it easy to pack in lunches and carry along to picnics. I originally got the recipe from Taste of Home and have made it many times. Thanks for posting! : )
This was a nice easy cake. It had a great texture - moist and fluffy, but with some body to it. I picked it because I wasnted to use up some Baker's Unsweetened Chocolate that had been in my cupboard for ages, and a package of open chocolate chips that had been around for a while too. The flavor was not that intense in my cake, but I'm sure it would improve if I used fresher and better-quality ingredients! By the way - I left it in the pyrex pan to cool instead of putting it on a wire rack, and it seemed to do fine - I just cut it into squares in the pan. Thanks for the recipe!
Outstanding! I love this! It's like a cakey brownie and is very addictive. Luckily it only makes an 8x8in pan, so you can't pig out too badly! Great recipe for a weeknight dessert, really fast and easy to mix up, no mixer required!