You "Guys" are waaayyyy too nice! Thank you very much! Guess I wasn't prepared for compliments on something I thought was pretty pedestrian....AT BEST! I THINK it was a Betty-Crocker mix?!?! (Red box) Frosting was out of the plastic jar! Cream-cheese White I think?! (also B-C) Renaissance-Man?!?! Hmmmmmm...I could get used to that! I DO have lots of interests. Check out the PAINT forum here! (a "Renaissance-Man" project!) My entry-door sidelite casing was pretty scratched-up from Callie. I'm using FPE-stuff to level it back out. Couple pics there too! Lots of PITA detail sanding....sittin' on entry floor, etc. Oh my achin' back! Faron

teresa, I use fat free, but can't remember if I used it in this recipe. Chocolate sour cream cake 1 cup all-purpose flour 1 cup sugar 3 tablespoons baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 egg Instructions 1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. 2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish. 3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectionate sugar.

Thanks everyone! FOAS, the only thing I can say is that I did "dock" some of the rolled out circles, and I did forget to dock others. I didn't get any big air bubbles on any of the dough circles, and did press down a bit when I was stacking them. Rob, you can tell it's not a perfect restaurant-made cake by the different color layers! lolam The photo in my original post on Jan. 30, taken at the restaurant that served this dessert, has perfectly even-colored layers. All in all, it was not difficult, just time consuming and if you follow directions, I'd call it fool proof! If you have an upcoming special occasion and you want a stunning dessert, this might be the ticket! The best "additional" thing I did to the original recipe was to add some drizzles to a couple of the layers (on top of the filling) before I put on another layer of the cake. Smiles, Sooz

Some of the more popular cake mixes were downsized in 2012. However, home bakers, and professional cake decorators, have been 'extending' cake mixes for many years. I learned about cake 'extenders' through MBN's publications, about 30 years ago (when I was new to cake decorating), so, of course, I'm sure the practice goes beyond that. Then back in the 90s, cake mixes were resurrected, so to speak, by the author of 'The Cake Mix Doctor,' whose cookbooks, and line of cake mixes, are being actively hawked on her website today. Incidentally, her cake mixes weigh 18.25 ounces and eschew the use of vanillin, and other fake stuff; I'll probably never try them, or any other mixes on the market, for that matter -- blame it on sensitive taste buds. Regardless, I won't repudiate her product. Sister has built a successful business, and I'm all for that ☺ Sol