An excellent cake that is simple to make. As suggested by previous reviews, I used cherry pie filling. I also used 1/2 cup butter instead of oil. I mixed the butter and sugar first, added the dry ingredients and then the rest of the ingredients. The cake is very filling and some was still left over for the next day. The day old cake was better than that of the previous day because some of the moisture from the cherry pie filling and the whipping cream went into the cake. I'll definitely make this cake again - everyone loved it!

Reviewed On: Dec. 27, 2005

This cookie is very good. I substituted butter for margarine. Next time I make it I will definitely make 1/2 batch since it didn't fit in my kitchen aid mixer. This is a crunchy cookie. Next time I might use cake flour instead of all-purpose or lower the temperature of the oven to create a chewy cookie. Okay...a little addition to my review. I put half of the dough in the freezer without the chocolate chips. Later I unthawed the dough and added 1/2 the amount of chocolate chips that were called for in the recipe (1/2 cup for 1/4 the dough). I rolled the dough into golfball size balls and flattened it with a fork. I baked the cookies at 300F. The cookies were delicious. The next day they still tasted delicious and CHEWY!! Definitely a five star cookie!

Reviewed On: Jun. 1, 2003

A little too greasy, but that's the flavour!

Reviewed On: Jan. 29, 2001