This cake was easy to make, smelled amazing, and tasted great too! I did make a couple of changes. I substituted the vegetable oil for butter. Since I didn't have unsweetened cocoa power I used Swiss Miss No Sugar Added (6 packets to be exact). And finally, I added one bar (about 1 teaspoon) of shredded unsweetened chocolate pieces. The cake turned out to be very moist, sticky, and chocolatey.

Reviewed On: Oct. 30, 2009

I'm not sure how real sugar cookies are supposed to taste, but these tasted REALLY good especially out of the oven. It was easy to cut the cookies and none broke, but I froze the dough for about 4 hours though. And I baked them for about 8 minutes instead. Also, the sprinkles and cream that we used to decorate the cookie stayed on without problem. I would definitely recommend this recipe. I gave this recipe 4 stars because it wasn't the best tasting one.

Reviewed On: Dec. 21, 2006