Really delicious. I didn't have nutmeg or allspice, so I used extra cinnamon, cloves, and ginger, so they are nice and spicy. I'm serving them to 2nd graders and their parents tonight--I am sure every single one will be snapped up!

Reviewed On: Nov. 14, 2008

I was served this cake at a friend's house and demanded the recipe on the spot. *Heavenly* I then made it for my husband--instant favorite. I mixed up the pudding and let it thicken for a few minutes, then added the cake mix, then the eggs to the mixer. I did have to bake it about 20 minutes longer than directed, and it helped to give it time to 'set' before serving. When I microwave the now-room-temperature pieces before serving, the chips get all melty with the cake, and it is divine. I'm sure results will vary with the type of cake mix used. I did not use a pudding mix--I thought that might be too much. I will definitely make this cake again...birthdays, anniversary, Father's Day...

Reviewed On: Jun. 20, 2008

This did make a very delicious cookie. Mine were milder because I had to substitute light corn syrup for molasses, and I used half the cloves because of my picky eaters. I personally would have liked the full amount. My dough was very dry and crumbly, so I added more syrup, which was probably a mistake. My only complaint with these cookies is that even after freezing half the dough overnight and rolling it out just as soon as it was soft enough to roll, using a cookie sheet that was not hot, and working as quickly as possible (not great for an activity with the kids, which is what I originally intended), the cookies still spread enough to make the so-carefully-cut-out shapes all but indiscernible. Probably my fault, not the fault of the recipe. We dipped them in white chocolate sauce, and even my husband, who doesn't like cloves or white chocolate, thought they were divine. I agree with others--the recipe didn't make enough cookies for all the trouble.

Reviewed On: Dec. 9, 2007