In comparing chocolate cake recipes on this site, I finally decided on this one because of the reviews and the lower calorie fat count. Now, I did make some changes to try to make this less of a guilty pleasure, and more of just a pleasure. I used half sugar and half Splenda, used 1/4 of a cup of oil and added one snack container of unsweetened applesauce (110g. For personal flavor I increased the cocoa to one cup, added a teaspoon of vanilla and a teaspoon of cinnamon. Finally I did as one other reviewer suggested and used a little balsamic instead of regular white vinegar. I used 3-8 inch round pans. The cake turned out chocolaty, moist, with a good texture just plain great. If you are looking to cut some fat and calories, these changes will help, and will not affect the taste at all. I hope this gives someone a few more variations on this fabulous recipe.

Reviewed On: Feb. 14, 2009

I usually wait a little to try and formulate an objective opinion, but no need with this one. LOVE IT! I had run out of store bought pancake syrup, but wanted to make pancakes for dinner. Now my husband says he prefers this and please don't buy syrup anymore. I made exactly as described, and WOW. Thank you so much!

Reviewed On: Aug. 13, 2008

This is another cookie that I have made for several years. I try not to make them too often or my waistline would suffer. I don't know what the last reviewer did differently, maybe not enough flour or too much sugar, but mine always comes out like a soft playdough. Very easy to roll out and shape. I have used different jams and jellies in the past, and all come out great. The only change I make is I use baking margarine. As always, my rule is to never melt the margarine when making cookies, that's what makes them spread.

Reviewed On: Sep. 13, 2007