I didnt have a jelly roll pan, so i scaled the recipe down to 24 servings and used an 11x13'' pan. I used real butter instead of margarine as I do in every recipe. I also used brown sugar instead of white in the topping. I made the mistake of going with other reviews and baking it for longer. It was too dry. I would recommend cooking for the 25 minutes. From there you will be able to tell if it needs to bake longer. I made the mistake of setting my timer for 35 minutes and not checking it. You want to pull it out of the oven when the center is still jiggly. Also, I think the crust needs a little more butter. It seemed very dry and floury after it was done. But overall, it is a very good recipe!

Fabulous! I upped the recipe by half so I could make a triple layer cake and it worked perfectly. (Baked all 3 at 350 for about 30 minutes) The only thing I changed was used half brown sugar, half white sugar, and added a 20 oz can of drained crushed pineapple because I LOVE pineapple in my carrot cake. This was a wonderful recipe.... the sweet icing was a nice compliment to the not too sweet cake.

Yummy!! I used devils food cake mix, 1/4 cup Kahlua and 1/4 cup baileys, and Andes mint baking chips. Other than that I followed the recipe exactly. I sprayed the pan with Bakers Joy and the cake came out of the pan perfectly. The bake time for this cake is perfect! Update: Now that I have eaten a little more of this cake, I will say that if you decide to change it up a bit and use the Andes mint baking chips, only use between 1/2 cup and 1 cup. If you use any more than that, the mint almost overpowers the chocolate. (I used about 1 1/2 cups) It would be much better with just a hint of mint.

This cake turned out pretty well except for it being a little too dry. I baked the three cakes together for 27 minutes and I think that was a little too long. Next time I will either lower my bake time to 20-22 minutes or slightly decrease the oven temp. I replaced 1 cup of the water with 1 cup of Kahlua and added 1 cup of chocolate chips. Yummy! I filled the layers with a Baileys and chocolate mousse. It was great!

I made this recipe almost exactly how it was written except I used 2 lbs. of boneless skinless chicken thighs instead of a whole chicken and I also added 1/2 lb. of cooked shrimp. It was good, but in my opinion the tomato taste was a bit overpowering. It had a really sweet taste to it which Im sure is from the tomatoes. Next time I will omit the tomato paste and 1 can of the diced tomatoes and replace it with some of the reserved chicken broth. Very good basic recipe though, and just enough spiciness!

I will start by saying that I am quite the dumplin snob! I grew up on my moms homemade chicken and dumplings which I believe are the best out there. I have tried to use her recipe and have failed many times (probably because she doesnt have an actual "recipe" for anything. She eyeballs everything) Anyway, my husband loves loves loves his dumplings, so I decided to give this recipe a try, and I am glad I did! I omitted the onions, used chicken broth and a little bit of milk instead of the water. I also used a little bit more then what it called for because I prefer a creamy gravy like sauce. I seasoned the chicken and sauce with salt, garlic and onion powder, and ALOT of fresh ground pepper. I also flattened out my biscuits with a rolling pin and cut into strips, and added them an hour before instead of 30 minutes, and they turned out perfect. One tip though is to break dumplins apart with a fork periodically while they are cooking or you will get a gooey doughy mess and no dumplings. One thing I will change next time is to add some dark meat chicken in. I like chicken breasts, but dumplins really need the flavor and moistness of the dark meat. Awesome, easy, and very easy to clean up recipe!