Delicious. I had just put my baby down for a nap when I realized I didn't have enough white sugar so I used 1/4 cup white, 1/4 cup brown sugar and it tasted fine. I also added a couple dashes of nutmeg and reduced the oil from 1 cup to 1/2 cup because the oil where I live tastes funny (China) and I didn't want that to impact the overall taste of the cake. I made 2 9-inch round cakes and frosted it with cinnamon cream cheese frosting. It was very light and fluffy and rose very well (maybe thanks to the baking soda).

Reviewed On: Nov. 15, 2011

This recipe was great. I melted then cooled the butter a bit to make the batter a little bit wetter... I find that this helps the cookie retain its moisture. I cut the recipe in half and put the batter in a 9-inch round pie pan and cooked it for 20 minutes. It was perfectly round and flat on top, perfect for decorating. I added a little more flour because I live above 6,000 ft.

Reviewed On: Oct. 19, 2011

I followed this recipe exactly EXCEPT for the pepper, I cannot imagine using 2 tablespoons of pepper. I used 1 teaspoon and the sauce was great and had just the right amount of kick. I doubled the sauce and added carrots, potatoes, and an onion (half way through)... it turned out pretty good but I would cut the potatoes pretty thin.

Reviewed On: Feb. 18, 2011