I made this for dinner tonight & it was great. I put 2 crushed garlic cloves in the pasta water while it cooked and the pasta absorbed that great garlic flavor (I made sure I took those garlic cloves out before tossing the pasta with the garlic butter sauce). I didn't have any parsley and used a little more cheese than called for. I also just tossed in pre-cooked colossal sized shrimp at the same time that I started to toss the pasta and garlic butter sauce. I'll be making this again. What a great, quick, and easy meal that tastes like you got it from a restaurant! Thanks Stacey!

Reviewed On: Jul. 13, 2009

I'm giving this 4 stars because it definitely needed more than 1TB. of sugar in my opinion but of course I'm a "cool whip" gal. I used about 4TB. and I had clear vanilla on hand so I used 1 1/2 tsp. of that. I didn't chill the beaters or bowl basically because I forgot but it still worked. I'll use this recipe from now on instead of buying whipped topping from the store.

Reviewed On: Jul. 13, 2009

Not a huge fan of this. I thought I would be but it just wasn't moist enough for me. I usually use Cherrybrook Kitchen's Chocolate Cake Mix and I love that it's moist and very chocolaty but this recipe just didn't deliver that same rich, chocolate goodness like I'd hoped. It could have been just me though. I'll try this recipe again in the future and repost.

Reviewed On: Jul. 6, 2009