No muss, no fuss! It IS a very sweet cookie, though...(so of course it was a hit with the kids! But I do have to say adults liked them just as much!) Made it for a 4th of July party, and tried it with 2 different cake mixes: devil's food cake mix, and a white cake mix. I added semi-sweet chocolate chips and walnuts to the devil's food version, and the result was a "brownie-like" cookie (used a 1 1/2" dough scooper and baked for 9 mins. on a Silpat, removing immediately to cool. Yielded 30 - 34 soft, chewy cookies). For the white cake mix version, I used 3 egg whites instead of the 2 eggs (wanted the cookies to turn out looking white instead of yellow), and next time would use less than 1/2 cup veg oil (1/2 c was too oily); then dipped them in red and blue sugar sprinkles to fit the occasion. These are great, especially if you're short on time (or too lazy to bake from scratch!) I had a batch ready to go into the oven in the time it took to pre-heat it!

Reviewed On: Jul. 5, 2007

I've been using this recipe for years! Friends comment that the cookies not only look pretty----they taste good, too! The only change I make is to add an additional teaspoon of vanilla for more flavor.

Reviewed On: Dec. 29, 2006

GREAT-tasting and moist (it got the finicky hubby's stamp of approval)...AND WAY TOO EASY (if there is such a thing)! HOWEVER, please note: the 1st time I made this I took the advice of other reviewers, reducing the veg oil to 2/3C and the water to 3/4C and ended up with a CRUMBLY MESS! (I even used a bread knife and a "sawing motion" as others suggested, and it still fell apart). This time I followed the ORIGINAL recipe and the cake held together! (Imagine that!) (It IS very moist, tho, so the bread knife/sawing method helps). Made sure to mix batter thoroughly---crumbling all the cake mix clumps as I stirred---and once I filled the bundt pan with the batter, gave it a good couple of raps on the counter to get rid of the air bubbles. I used butter-flavored non-stick cooking spray, and suggest you wait 'til cake cools completely before removing it from pan. I also toasted the well-chopped pecans as another reviewer suggested (spread out on cookie sheet for 5 mins. at 350 degrees). Toasting them makes a difference! Thank you for sharing, Debbie...SO generous of you! And lastly...STOCK UP WHEN THESE INGREDIENTS GO ON SALE AT THE MARKET!!! ;-)

Reviewed On: Aug. 2, 2004