Wonderfully rich tasting and light cake. Often serve this with raspberry sauce and whipped cream or ice cream. Never a crumb left.
this is a great morning treat! i used greek yogurt instead of the sour cream and it turned out great. I also put coconut on top. I cant wait to take it to work tomorrow.
Wow! There is nothing "light" about the flavor of this cake! It is very rich and decedent. We all loved it! I substituted applesauce for the oil to make it even lower in fat, but I did use 2 whole eggs. You could also use this as a dessert cake. It is that rich! I cut it into 8 slices and that was plenty, even for the kids. Thanks for sharing the recipe for this moist, flavorful cake, Redsie!
I made this for my husband since he loves coffee cakes and also loves chocolate. He practically inhaled this when I gave him some and came back for more. Will definitely 'make again'.
This sounded wonderful but I needed to reduce the sugar content. I used 1/4 cup of Slpenda Brown Sugar 1 Tbsp is mini chocolate chips in the topping. In the cake I lowered the sugar by using 1/4 cup of sugar and 3/4 cup of Splenda regular and reduced the coco to 1/4 cup, I also used fat free sour cream. The sweetness was perfect for me. The cake turned out very light as a feather, very fluffy and every bit as delicious as I had thought it would be. To make the coffee stronger I added some instant to the breakfast coffee.
This is a very light cake. I did stir some chocolate chips into the batter, but I'm also thinking a little cinnamon would be good added in, as well. Will definitely make, again. Thanks for posting!