I've made this recipe a few times, using all purpose flour and following the suggestion to use 2 less teaspoon flour and adding 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour. It was pretty good. Then the other day, I decided to try doing the same thing using cake flour, and it was the best cake I've ever made. I don't think I'm ever going to look for another yellow cake recipe again. Thanks!

Didn't try the frosting, but the cookie is great! It tastes great by itself, and the dough is easy to work with. Bakes beautifully. This is definately my new cut-out cookie recipe :)

Excellent recipe! My friend and I baked cookies all day, and we made about 7 different kinds of all really yummy and pretty cookies but I think this one was the best! It's really easy to make, and many people liked this one the most. They described it as an "everyday cookie", and I'd have to agree, because I could probably make this and eat this everyday. I was worried about it being able to keep its round shape but it's no problem if you keep the dough in the fridge long enough.

It gets really soft and is really hard to work with, but if you can pull it off, it is so worth it and created the best tasting truffles out of lots of different truffle recipes I tried on this site. I froze it overnight, and managed to form them into balls using cocoa powder. I dipped them in melted chocolate and let them harden, and it was so delicious, especially because the inside was sooo soft and yummy! Also one other thing I'd suggest is that you add and completely melt the instant coffee granules before adding raspberry preserves and chocolate, because otherwise it could leave small granules in the chocolate and you probably don't want that.

Halfway into baking, I realized that I had used some specialty flour for making bread instead of all-purpose flour. I don't know how it changed the recipe, but it was still very very good. :)

This is excellent... the topping was so delicious.

It's pretty good, not too sweet so that's a plus. But it seemed a little bit dry...

Very good... I made some variations (using different jam, crushed almonds, etc etc) and they were delicious. Very easy to make. I left out the glaze though, and that was probably a good thing. Oh, and also, (at least for mine) it tastes better the day after, when it gets softer.

Following some advice, I used a graham cracker crust, and the recipe filling for one pie. I made two, one with a layer of cream cheese + powdered sugar + vanilla extract. First of all, I left it in the fridge for only 5 hours or so, but it had already turned so rubbery and all I tasted was jello. The one with the cream cheese turned out even worse... something(I think was the crust) tasted really salty in contrast to the extremely sweet everything else, so I wouldn't suggest the cream cheese thing. Good thing there was some Cool Whip to top it off, or else it would've been a total failure....

It was pretty good... I used 2 eggs and 1 egg white instead of 5 egg whites. I've had better white cake though, so I'll keep searching for another recipe.

Very good... I used butter instead of margarine. It's way too sweet for me though, so I'll probably use a lot less sugar next time.

Very easy to make, and very delicious. I added an 8 oz container of whipped topping to the custard, without the heavy cream. The one big problem I had with this recipe was that it took forever for the center to bake and become dry, so that the cream puffs became sort of brown. It still tasted fine though. The first time I made big cream puffs, but the second time I made about 60 small ones which were very pretty and delicious. I got many great compliments from family and friends :) Thank you for the recipe!

Very easy to make, and yummy. My brother, who never likes anything sweet, liked it very much. It made me happy to finally see him enjoy a dessert that I made :) But I think I would use only half the can of the chocolate frosting next time, because the chocolate can be way too sweet.

This recipe actually worked better for me than other reviewers because ... the dough was left in the fridge for over a week. Taking out little bits at a time, I still had to work very quickly because the dough melted like crazy after being out of the fridge for about 5 minutes. It tasted okay, I think the great frosting (Sugar Cookie Frosting on this site) made up for it, and it was a big hit at the school potluck. :) I don't think I'll make it again though...

This was excellent frosting. Delicious, easy to work with, just perfect, when I made them with The Best Rolled Sugar Cookies on this site. Thanks!

Tasted pretty good, but the consistency was kind of hard to work with... It was too thick at first but after I added a little bit of milk, it got really runny, and so forth. I'll try it again, but hopefully I won't mess up next time :)

I used this frosting to make a wedding cake that I entered in a dessert contest at my school, and I won. :) It tasted good, and it worked nicely to cover the cake and also to make borders and decorations. I used 1/2 cup butter and 1/2 cup shortening instead of one whole cup of shortening. Also, I think 1 1/2 tsp of almond ex. was too much, and I reduced it to 1 tsp in the second batch. Thank you for this recipe! :D

This is so good! I can't wait to try using different pudding flavors next time :)

Great cake! I added 1/2 cup more of milk and used more vanilla rather than almond. I decided to add 1/2 tsp more of vanilla and some more sugar after I tasted the batter. Turned out very moist and yummy. I think I might make this one again :)

After going through the reviews, I decided to add some more milk and sugar to prevent whatever that could've happened to the cake, but it was still dry even after I added oil into it the second time. I didn't like the taste too much either. Well, my mom liked it because it wasn't too sweet so I guess it's not too bad :) we'll just have to eat it with a ton of frosting and strawberries.