I wish I could give this recipe 6 stars! Some of the best pancakes I've ever eaten. Very easy to make, great flavor, wonderful texture. I'm adding this recipe to our breakfast inventory.

Reviewed On: Nov. 21, 2009

The only change I made to the recipe was using oil because butter/shortening is really expensive here in China. The cake was soft, moist and tasty -- very easy to make! Great recipe.

Reviewed On: Nov. 21, 2009

I needed a cake but didn't have any eggs on hand. This one saved the day and was surprisingly good. Moist, light... after making this one, it made me wonder why I ever put eggs in a chocolate cake in the first place! The only thing I did was increase the cocoa because 6T isn't half enough; for a cake this big you need about 2/3 cup. Turned out great-- a real keeper!

Reviewed On: Nov. 18, 2009