These cookies are fast, easy, and good. Make sure to use quality cake mixes. The chocolate taste in cheaper brands isn't strong enough to come through.

Reviewed On: Feb. 3, 2008

This cheesecake is fantastic! It has a lightness that other "real" cheesecakes lack. The taste is delicate--use a good vanilla extract because the flavor comes through. To the folks whose cheesecake didn't set--follow the recipe exactly. Make sure your ingredients are the right temperature and that the water bath is filled with boiling water. Using cold water means extra cooking time and less heat to the bottom of the cake. (That's how you get a very brown top and a pudding bottom.)

Reviewed On: Feb. 3, 2008

This is the recipe you want for dense, moist, spice cake. I used it to make two small bundt cakes, placed the flat ends together to make a pumpkin, and iced it with an orange buttercream frosting. The cake took the stacking and heavy frosting without collapsing or shedding a bunch of crumbs. The pumpkin was real cute, too!

Reviewed On: Sep. 3, 2007