By morgainegeiser on May 11, 2010
Photo by Crafty Lady 13
Photo by Crafty Lady 13
"This is from German grandmom's recipe book, my family has been making it for years and it's quick and simple."
Serving Size: 1 (90 g)
Servings Per Recipe: 16
"My Grandmother is German, and I can't say I've ever had this cake ... I feel so cheated not to have had the opportunity to try this years and years ago. I've made this twice in the last week. I absolutely love it! Goes great with French Vanilla Ice Cream. No additional chocolate needed :) This will be my go to cake from now on! Will never make a box cake again!"
"Absolutely wonderful recipe. Easy to make and ingredients that I always have on hand. The batter for this cake is very thick. The first layer is easy enough to spread, but I would recommend for the second layer to drop spoonfuls evenly over the first layer to make it easier to spread. This was so good that I made it twice in one week. I took one to work and it was gone before lunch. I took the second one to a Stampin' Up workshop and everyone there loved it too. I had at least a dozen people ask me for the recipe. Made for April 2011 Aus/NZ Swap."
"This was delightful and very easy to make. Its texture is more of a coffee cake (and it goes perfectly with a cup of coffee). I made this exactly as posted, except I ended up not using all of the remaining sugar/cinnamon mixture on the top of the cake (I was afraid it would be too sweet). It was perfect for me. I hope you share more recipes from your grandmom's recipe book, because this one was a winner! Thanks for sharing. Made for Spring PAC 2011."
"This cake is to die for...my family absolutely loved it...now I have to make it once a week for my boyfriend! Great one thanks so much for sharing!!!"
"Very easy and delicious! The cake texture was so light - something I didn't expect because the wet and dry ingredients were mixed all at once rather than separately. I'd certainly make this again! Thanks morgainegeiser."
"This went so fast at my house I didn't get to take any pictures! lol I did sub homemade yogurt for the sour cream and I believe because I did this - the batter was runny. I think if I used sour cream it would have been thicker and prevented the chocolate chips from falling to the bottom. My family thoroughly enjoyed this cake though. I used mini chips instead of regular size. Made for the August 2010 Aussie/NZ recipe swap."
"What a yummy cake! I used milk chocolate chunks (small) because I didn't have the chips. I will make this again, it was so easy to make and the results were wonderful! Thank so much for sharing! Made for Swizzle Chicks and ZWT6."
"Great cake! Almost like a coffee cake! I could certainly see serving this for breakfast or brunch. And the cake is tender, with a spicy-sweet ribbon running through (cinnamon and chocolate!) the middle. I may make this, to take on vacation, as it will make breakfast easier for at least a couple of days! Thanks for sharing, morgainegeiser! Made for ZWT."
"Talk about being moist, and chocolatey!!! Yummy to the extreme!!! I love how the chocolate chips held their form but then just melted in your mouth as you take a mouthful!!!"