I first had this light cheesecake at a family reunion. I requested the recipe and made it a few times. Always pre-chill a glass bowl and beaters so the milk will thicken quickly. Be sure to soften the cream cheese before folding it into the jello and milk mixtures, or you may deflate the air while you're trying to smooth out any lumps.

Reviewed On: Oct. 1, 2009

This beats every doctored chocolate cake I've baked. I used Tropical Source choc chips from Whole Foods and they stayed gooey even in the cooled cake. Freezing not recommended as the chips may re-solidify. I preheat the oven to 355° since you lose alot of heat when you open the door. When cake goes in I decrease the oven to 345° and bake until done. Toothpick method doesn't work since choc chips stay gooey. I also sift the cake mix to aerate and remove lumps. Then I beat all wet ingredients well before blending in the dry ingredients on LOW for 2 minutes. It was a lot of batter, but it didn't overflow. I also took a spoonful of cake mix to dust the choc chips to help suspend them in the thick batter. It certainly doesn't need icing. Can't wait to bake it again.

Reviewed On: Feb. 20, 2006

You need to try these now! These cakey chocolaty cookies are best eaten the first 2 days. So, I would recommend halving the recipe (they make a lot) if you are baking these for yourself. The 3rd day they became dry and crumbly so get out the milk.

Reviewed On: Jul. 30, 2005