So sorry, but I had a horrid time with this ... #1) It's insanely sweet. #2) and perhaps I shouldn't give it a 2 rating because I did do as others suggested and baked in cake pans - maybe that was the problem, but: I let cake cool in pan 20", then turned the first one out - it was still warm and gooey and completely fell apart - that's when I saw the submitters note about making it a day ahead of time, but by then it was too late and I had to getterdone. I popped the other 2 into the freezer to chill - waited another 20 minutes, and then turned them out. Although perfectly cool to the touch, they immediately began to sink and crack, so presentation was soooo sad (grin). On the plus side, they DO taste exactly like soft chocolate chip cookies. But (as mentioned above) they are just SO sweet - nobody could finish even the smallest sliver...I'm so sorry - lovely concept. Having said all that, I *do* think this would be great to make ahead of time (since batter makes 3) and then decorate and serve *individually* like those cookie-cake bakeries you see in the mall. Final note: someone mentioned not to overcook ... perhaps I was too careful with that as well - with final layer, I went the full 20 minutes then pulled ... that was the best layer of the three.
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So sorry, but I had a horrid time with this ... #1) It's insanely sweet. #2) and perhaps I...