Posted 12/26/2007 10:27:31 AM
Pretty damn good recipe. My only complaint is that the directions are different on the box than online. Is it a 15x10x1 pan or a 13x9x2?!?! After reading some of the negative reviews I almost skipped trying this one out but then I gave Crocker the benefit of the doubt and decided to ignore the reviews and just follow the instructions on the box very carefully. I used the 15x10x1 pan as instructed and can't imagine that it would have worked very well in a deeper, shorter pan (13x9x2), which I saw many reviewers saying they used- so note to people that didn't like the outcome: Use the 15x10x1" pan and I bet it will work out much better! We were a bit confused on how the cookie was supposed to drop and form the bottom layer but once it was done cooking it made more sense. (Would have been nice for the recipe to assure that the cookie will go to the bottom eventually) Although, it didn't form an even flat bottom as the photo above seems to display- even dropping small balls quite close together, it formed more of a partial cookie bottom/and cookie chunks throughout the cake- still yummy though! Lastly, I noticed that when you do this special recipe it omits the vegatable oil that is normally used when cooking the Yellow Supermoist Cake. Maybe this is a reason for the bit of dryness?? Ours wasn't "dry" but it definitely wasn't the usual "supermoist" you get when you just cook the cake recipe on it's own. Anyway, if you have some spare time this is a good one but it did take quite a while to prepare. Also, it only took about 30 - 35 minutes on 350 in my gas oven. Had I left in it for some of the longer times mentioned here by other reviewers, it would have burned. I attribute this also to the length and depth of the pan. Hence why I suggest using the 15x10x1" pan, it will cook faster and more evenly. Good luck to those who attempt this recipe! Great if you want to try something new and stray away from the usual basic desserts.