First time making them & came out great! I used my hand mixer w/dough hooks to mix everything until all the flour-ie buttery mix was mixed. DON'T DUMP ALL THE MILK IN! Dump maybe half at the beginning, that way you don't have to worry about them being heavy or too wet. I read the reviewer's advices as to get a good biscuit. I didn't even knead them 15-20 times, I did it for 10 & they came out heavy but light & fluffy on the inside. Big piece of advice is that if you DO use margarine (like I did) cut the salt to 1/4 or 1/2 tsp. That was my only problem, they came out salty. I'll keep this recipe close to my heart & update to see if the amount of saltyness can be fixed with more added sugar. John Pickett YOUR BISCUITS ARE AWESOME!

Reviewed On: Apr. 22, 2012

I took the precaution of mixing everything as much as possible to make it light and fluffy. Mine didn't cave in, however I made sure not to make loud noises or throw things too hard to rattle the oven. The cake didn't brown on the top but it's ok. I added vanilla (about 1/2tsp) because I couldn't believe this didn't have it. It came out beautiful but just not flavorful enough so I made homemade butterscotch sauce to top it & it desperatedly needs it. I would make it again but to enhance the deliciousness/richness of a sauce, not to display it.

Reviewed On: Mar. 26, 2012

The batter was much too thick to split evenly by cups to make layers even though I added a splash of milk after it was all mixed. I think next time I'll add 1/4 cup of boiling water to make the cake moist & help it cook faster. It's what I do with my chocolate cake & it is the best. Other than that, the cake tastes great and because it's thick, it is easy to put it to cool in a wire rack without it breaking. I just wish I hadn't ruined it by adding that Duncan Hynes canned frosting. Next time, we'll eat plain cake than add anything from a can that's not whipped cream.

Reviewed On: Mar. 21, 2012