My Reviews (14)

Sour Cream Chocolate Walnut Cake

This is a favourite with my friends and family. If you like you can bake it in four mini-loaf tins. Reduce the cooking time by 15 minutes.
Reviews (14)

05 Sep 2016
Reviewed by: Baker's Dozen
This cake was just what I was looking for. I did make some minor adjustments to make a little healthier - I used 1 1/4 cup all-purpose flour and 1/4 cup white whole wheat flour; I used 1/4 cup butter and 1/4 cup applesauce; 3/4 cup organic sugar in place of white sugar. I only put the streusel on the top, using pecans, cinnamon and brown sugar. I baked it for 40 minutes in the 8 x 8 pan. Came out very moist and delicious, and the chocolate chips didn't sink to the bottom!
(Review from Allrecipes USA and Canada)
14 Feb 2016
Reviewed by: peggy
This is GOOD!!! Very moist . i used butter flavored CRISCO instead of real butterI ... excellent... i added 1/2 teaspoon salt because I have never seen a cake recipe that did not call for salt. although I read all other reviews and no one mentioned ." salt??? ," I added alittle more sour cream as batter was very thick ..I swathed top of cake with butter, while still hot trying yo duplicate ENTENMANNS Sour Cream Chip and Nut Loaf that they do not make anymore,,,Remember that sort of crunchy moist topping. ? five stars and excellent recipe.
(Review from Allrecipes USA and Canada)
24 Jul 2014
Reviewed by: tudorgirl
By the time the inside was done (I had to bake it an extra 10 minutes) the outside was overcooke. I also wasn't crazy about the "streusel" topping. If I were to make it again I would use a different topping that used flour and butter. I would also add brown sugar for a little more sweetness.
(Review from Allrecipes USA and Canada)
02 Aug 2014
Reviewed by: Sandra Guirao
Best cake ever!! Instead of mixing the chocolate chips with the batter, i added them over the cake before bake it. Otherwise, all the chips go to the bottom!
(Review from Allrecipes USA and Canada)


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