I used a chocolate fudge cake mix (it's what I had on hand, plus I like the combo of chocolate & coconut) I also use the fat end of a chopstick to poke the holes & made the holes about an 1" apart so I had lots of good sized holes to pour the coconut/Sweetened condensed milk combo into, so I didn't find that there was "too much" liquid like many reviewers found. You just want to pour very slowly and allow the mixture to settle into the holes. I topped with light cool whip (I don't care for the "greasy" taste that the full fat cool whip leaves me with) & toasted coconut. For me personally, maybe using a chocolate cake mix was a mistake, since I didn't really pick up the flavor of the coconut cream, but I am giving the 4 stars because it got lots of raves from people at the party, and it does make a VERY moist cake without it being mushy - I left the leftovers with the hosts and they made a point to tell me last night how AWESOME that cake was.

Reviewed On: May 22, 2009

Awesome! Just like the ones at the restaurant! I took the advice of the other reviews & added the garlic, onion & parsley into the mix as well as into the butter & put back into the oven after brushing with butter. Now my husband makes arguments every now how the cheddar bay biscuits would make the perfect side to whatever we are having that night!

Reviewed On: Apr. 6, 2008

After reading many the reviews I followed their advice in using chicken broth over water & making sure to season before starting. Wonderfully easy! Ended up using 6 chicken breast to ensure lots of leftovers, but only one can of dough. I think if I had used both cans of dough I would have had a dumpling explosion, I have a large oval slow cooker and that one can poofed up and completely covered the top of the chicken after an hour. Will for sure make again!

Reviewed On: Mar. 31, 2008