"The great taste of a Lemon Drop turned into a light and airy cupcake."

"This is my mother's lasagna, which she based off of my Great Aunt Millie's recipe. We make it every year on my birthday and on all major holidays. It is the best lasagna you'll taste outside of Italy."

"This morning I decided to experiment in the kitchen and wound up making one of my favorite breakfast foods into a cake."

"This cake isn't bad, but it is just a devil's food cake wrapped in a Mexican label. I could not taste the cinnamon at all. The frosting was awful and I had to toss it away. I ended up having to use store bought frosting. Never baking this again."

"I just made this cake and thank god i tried the frosting before putting it on the cake. It was horrible and it didn't look a think like the picture. I ended up tossing it out and using canned frosting (I dosed the vanilla with some cinnamon and it tastes really good). I haven't tried the cake yet, but it smells good."

"i made this cake today except i substituted the white cake mix for banana cake mix (not Betty Crocker, according to the site there isn't a Betty Crocker banana cake mix). I kept everything else the same, and it came out really good. Next time I might try it with the white cake mix, but i really liked it this way. My one complaint is that it doesn't rise very well."

"I baked this cake for Thanksgiving last week, and I got nothing but rave reviews--one relative even asked me to make it again for Christmas! The one thing that really threw me was that the batter was really thick; I was worried that it wouldn't rise or would be hard inside (i made a red velvet cake once and biting into a hockey puck would have been easier). I kept seeing Rachel in that episode of Friends where she tries to make the trifle and ends up with a weird beef custard thing and having people tell me it tasted like feet. I was so glad when I opened the oven to check on it and found that it had risen really well (it was so tall!). When I first put the frosting on the cake it was a little runny, but it didn't take long for it to firm up, and unlike one of the other reviewers, i had more than enough to cover the entire cake, however, i was afraid that this would not be the case (next time, i'm going to put more in the middle instead of 3 layers of frosting on top)."

"I have just finished making this cake (haven't eaten it yet), and I just wanted to say that when making the frosting, you have to add a little more champagne than the recipe says because without it my frosting was one big powdery mess. once i added the extra champagne (extra? can any champagne at all be considered extra?), it tasted pretty good (i admit to scraping some of the icing off of the spoon)."