Aunt Glynn's Chewy Cake

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This is SO DELISH!!! I made some changes though. I doubled the recipe and used walnuts and raisins instead of pecans. Since my son loves chocolate, I did half the batter with chocolate chips and the other half with raisins. The cake came out so moist and chewy! What a hit with the family! Even folks who don't eat coconut asked for seconds! : Thanks again for another winner!

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Delicious!! Only one thing though, I think it would be better without the pecans since I'm not a very big nut fan. And about the self- rising flour, I ignored that and used regular non-bleached flour and it was delicious anyway. All the people that tasted the ones I made said they loved it and wanted the recipe. Thanks Paula!!

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OMGG! This was a HIT with the kids and friends..I made it the same evening i saw it on TV..THANK YOU Paula

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I used Splenda brown sugar, smart balance butter and I used milk chocolate chips. The recipe came out more like thick cookies (rock hard after cooled. 8x8 pan probably would have been better with less time in the oven.

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This cake was ok I did a lot of things different though.
I used 4 eggs
Used 1 1/2 cups of chocolate
And I melted the chocolate
As well as adding some milk, not a lot though
I didnt think it would be that good
But it was ok!

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Personally, I think this cake was a little chewy for me...to the point that it almost seemed underbaked, which it wasn't. The first time I made them, I overcooked them because the doneness test (toothpick was not coming out clean. They came out more doughy than chewy and I think I preferred them more doughy. I have other brown-sugar brownie recipes that I would prefer to make.

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i so like this but did she make some another one like this

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The recipe is awesome. I live in high altitude (about 6,500 ft. so I added about a tablespoon of water after ingredients were combined. Otherwise I followed the recipe precisely.

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I used this recipe as a last minute dessert for dinner. Since just my husband and I were eating, I cut each of the ingredients in half (for the eggs, I used one whole egg and one egg white and baked it in an 8 x 8 dish. I did not have self-rising flour, so I substituted 1 cup all-purpose flour mixed with 1 1/2 tsp baking powder and 1/4 tsp salt. Also, I did not have coconut, so I omitted that. Finally, at my husband's request, I used white chocolate chips instead of semisweet. The verdict? The amount was perfect, and the taste was delicious. However, the dessert crumbled when I cut a piece out of the pan. I gave the recipe five stars because the taste was so wonderful and the "crumbles" problem was my own fault (maybe I need 2 eggs to bind more? Any thoughts are welcome. I will try this recipe exactly as it is written once I get all of the right ingredients!

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Everyone who has ever tasted one of these, LOVES them. A must-eat for sure.