This cake is very easy to make and very yummy. The addition of sour cream adds a different layer of flavour.
I made three small changes: I used half brown/half white sugars in the actual cake recipe, I used a bag of Hershey's chocolate/peanut butter chips and a half bag of Hershey's semi sweet chunks and I used pecans instead of walnuts. I made no other changes or substitutions. This was very easy to assemble, the directions absolutely outlined the steps clearly which was great because I made this dessert with my two boys. Just over 45 minutes was just right for me. It's cooling now but I'll update my review once my family as a chance to taste-test it. As it sits, it is a very pretty dessert. It looks like a chocolate chip cookie in cake form! NOTE: 45 minutes was WAY too long! DO NOT overbake, it becomes dry as heck. Because of my mistake, this turned out less than great. We ended up cutting away the edges and eating the middle, which was pretty freaking tasty. I was more upset that half of this got tossed as I hate waste. I'll make this again because it's really freaking good but I'll cut back on the baking time. - 11 Aug 2011 (Review from Allrecipes USA and Canada)
This cake was so addictive. I followed the recipe exactly, but looking back I think I will take the suggestions of using mini morsels. The regular morsels seemed to weigh the cake down. Overall though, really moist and delicious cake! - 24 Aug 2007 (Review from Allrecipes USA and Canada)
A little too much chocolate for me. I reduced to 1 1/2 cups in the cake and about 1/2 cup in the topping. Using mini morsels is good here too. Makes for a little lighter version. More cake. - 02 Feb 2006 (Review from Allrecipes USA and Canada)