these turn out better if you leave out the water. trust me. I've tried both ways several times

Reviewed On: May 1, 2012

i compared the ingredients to this cake to Martha Stewart's recipe. they're both very similar. but i went with this one over Martha's because this one calls for 2 T more butter and 2 T less milk and i would for sure rather a buttery richer cake. This cake does however call for baking powder than Martha's. hers only calls for 3/4 t baking powder. so i did somewhat follow that modification. well, I used 1 teaspoon baking powder. too much baking powder will make cakes bitter. Overall this cake turned out delicious. It was dense yet still moist. Definitely not a fluffy cotteny cake. This is more wedding cake style, which i prefer. And i agree with jillian, it tastes like a sugar cookie-cake

Reviewed On: Apr. 7, 2012

Totally agree with Jenip. These cookies can be soft if you just bake them for 7-8 minutes at 350. Or they can be crispy if you decide to bake them for longer than 8 min. However, I think these cookies were only designed to be soft. Ingredient ratio is great, but it only works for soft cookies. Yes, The cookies will be crisp if you bake them long. Only problem is that they will also be dry. So if u like crisp cookies, dont use this recipe. If you like soft chewy cookies, this recipe is perfect, but only if you underbake.

Reviewed On: Jan. 30, 2012