This cake took me a very, VERY long time to make, but the reviews for it were amazing. I got compliments such as, "I daydream about that cake" and "This beats my grandma's!" This cake is wonderful. Tip: go with two layers only. You'll save on icing, and you'll be able to taste more of the cake, instead of just the cream cheese frosting. This will increase the baking time about ten to fifteen minutes, depending on your oven. Also, because of the whipped egg whites, the cake will not look done after baking, but if a toothpick comes out clean then the cake is done. Leave the cake on the counter and give it time to "deflate." The "meringue"-like egg whites will give the cake lots of moisture and will keep it from feeling heavy.

This recipe is great. They come out perfect everytime I make them, and people always ask me for the recipe. If you want a recipe that will easily wow your friends and family - this is it.

Okay. This recipe is good, but nothing great. Chewy, yes, but the top of the brownies tend to stick to your teeth. All-in-all, these are no better than brownies from a box.

This was a great cheescake. My boyfriend, who hates cheesecake, absolutely LOVES this recipe. It takes a LONG time to make, but it makes a TON. If you are craving cheesecake, and make this, be sure you have plenty of people to give it away to. A few tips: there is not enough butter for the crust. Be liberal with it. If not, your crust will come out crumbly and not good at all. Make sure your cream cheese is softened. But it out on the counter for 15-20 minutes. It will make blending it a lot easier.

Great recipe! First of all, I've made this several times and I have not had any problem with it overflowing. I used a standard size bundt pan, so there's no problem there. A BIG tip. Everyone I've made this for says its "good" the day of or the day after, but "AMAZING!" 2 or 3 days after you make it. Sounds strange, I know, but I'm just saying, if you are making this for a birthday or something, make it a day or 2 ahead, and keep it in an air tight container and you will have an amazing cake!

I'll give this 3 stars. I really didn't think it was anything special at all. It cooked fast enough for me. I used regular sandwich bread, and there were no soggy middles. It just didn't have the sweetness or flavor that I like about french toast.

Welll.. A few tips for beginners. I wouldn't say this is the best pie crust recipe I've ever used, but it worked well enough and got the job done. First of all, this looks like a giant crumbly mess in the bowl. Which is intimidating. Get it together, dump it out onto some Cling wrap, and roll into a ball like that. Keep it in the fridge for about 15 minutes. The cold helped mine with the moisture problem. Roll it out the best that you can. I found mine to work much better just putting the dough into the pan and spreading it out that way. It comes out beautifully, although in my case, it took some work.

Ahh. So good. =) A couple of suggestions: - Don't go with a pre-made crust. Crush some Nutter Butters, mix with butter, and use that for a crust. -Don't use the entire thing of cool whip. Using too much gives it no shape. It will get wobbly and runny very quickly. And I also too the remaining Nutter Butters and dipped them in chocolate and rolled them in crushed pieces of Reese's cups to decorate.

WOW. This is a great recipe. It's so filling in the best way. I also didn't have rye, so I substituted 1/4 cup ground flax seed, and 1/4 whole wheat flour. It needed more liquid, probably about 1/4 cup of water. And a little more sugar, probably another 2 tsp. Other than that, this recipe is delicious! Thank you for posting.

Wow! Great Recipe. I used Splenda in my recipe instead, and I beat the ingredients (minus the chocolate chips) then I folded the chips in. I rolled then into balls first, and then flattened the balls on the cookie sheets. The cookies don't move very much, so what you see is what you get. It turns out to be a beautiful cookie. To cut down on the grease, use natural peanut butter instead.

It has a great subtle lemon flavor to it, like lemonade. But I would recommend cooking the crust for longer. It also seems to be more crust than lemon, but sprinkled with powedered sugar, it was a great treat.

The cake batter tasted good, and it smelled great while baking but this just wasn't a good quality cake. It tasted more like a sweet cornbread, and was more yellow than white.