These were delicious! I made 2 minor adjustments. 1. I used 1.5 cups of pumpkin and 2. I only used 3/4 cup of white sugar. Otherwise, fantastic!

This is a fantastic pound cake! I did make one substitution in that I used an extra stick of butter instead of the shortening. It does make a lot of batter, so if you really wanted to, you could make three 8" layer cakes, maybe even four. It's also a very dense cake, so a small slice is filling, but it's so delicious! I topped mine with homemade whipped cream frosting and put some strawberries in the center. So good!

This is a fantastic recipe though terribly sweet. The dough is incredibly workable. I did have to roll it out a few times because you need a lot of powder sugar on your rolling surface (or else it will stick like it did for me a few times). Definitely add the colorant to the melted marshmallows before you add in the powder sugar. It will be a lot easier than kneeding it in. Great recipe!!!

Fantastic! I made these this evening and I just had one... amazing! I did use the zest of an entire orange, so probably 2 tbsps of zest and I substituted Applesauce for the oil (to make them a bit healthier). I will definitely make these again!

Initially I made this for a friend who is allergic to gluten, but it's a decadent dessert. It is so rich, one slice is enough. It's almost like a dark chocolate fudge. My co-workers loved it! I used 3 eggs and 3 egg whites instead of 6 eggs. I used Ghiradelli chocolate chips because Nestle Chips are exposed to wheat (bad for Gluten allergists). I added a buttercream frosting in small swirls on top and then topped the swirls with a mini Reese cup for a little something extra. Mine stuck to the pan and the dipping in boiling water trick didn't work. I would recommend putting parchment paper at the bottom of the pan for easier removal. Definitely would make this again!!!

These are super peanut buttery, but taste amazing. I dbl'd the recipe using 1 cup white sugar and 1 cup brown sugar. I also added 2 tsp of vanilla extract for a little extra flavor. They took a little longer than 8 minutes in the oven, about 5 more minutes, but it could be my oven. Thanks for this great recipe!

This recipe is fantastic. I've made it several times in the past couple of months for my husband. One of his co-workers said it was better than his mother makes! Scrumptious!

I promised someone at work for months that I would make him a carrot cake. I never really liked carrot cake myself because the first time I tried it, it was really dry, but after taking a bite of this, I have changed my mind about carrot cake! I substituted unsweetened applesauce for all of the vegetable oil in order to make it lower in fat and calories. I also thinned the frosting with a little milk and drizzled it on the cake so that there wouldn't be as much frosting on it. This was a "smash hit" according to one of my co-workers which means it's amazing! This is a great recipe and I will be sure to make this again and again!