I followed Butterfly Flutterby's advice when making this cake. I also used Duncan Hines Butter Cake Mix, and I added 1/2 cup sour cream, and 5 bananas instead of 3. I baked it in a dark bundt pan at 325 degrees for 45 minutes. This was so moist I thought it wasn't cooked, but it did have the crumb texture of a baked cake. This was soooo good. I plan to drizzle with a cream cheese frosting and a sprinkling of walnuts the next time I make this. I forot to add the baking soda and this still came out great. The batter almost filled my bundt pan, however, the cake didn't rise too much, so I was lucky. Thank you Carolyn, for a great recipe!

Reviewed On: Nov. 3, 2009

This is a great recipe. My mother's miso soup is not this good (don't tell her I said that!) and she has a complicated recipe using bonito to make dashi broth, etc. This was so easy, and tastes like miso soup from a Japanese restaurant. The fish stock granules can be found in most Asian markets, sometimes it is referred to as 'Hon Dashi'.

Reviewed On: Mar. 12, 2009

I made these cookies with the following substitutions: I used all butter, no margarine. I used mini chocolate chips instead of regular. I used quick cooking instead of rolled oats, and I also added cocoa nibs, insted of nuts, and it really enhanced the flavor. These were the best cookies I have ever made! My husband took them to work, and returned home with requests for the recipe. This is my new favorite cookie recipe.

Reviewed On: Nov. 7, 2008