Hi Mel, Thanks for a quick reply... just tried it and it tastes fine but SUPER dense. I have made no other substitutions. Each pan had about an inch of batter in each pan. Do you think I should double the recipe? I may try calling tomorrow... but think I will try the recipe one more time with less beating after each addition of milk. Joeleen:) Hello Joeleen - The recipe does instruct to beat 1-2 minutes after each addition of milk or yogurt. So, I think you were right on there. But, the texture should be a fine tender crumb. Over worked cake batter can yield a dense and rubbery texture. Your second time around, try shortening the mixing time like you suggested to a minute. Also, your cakes not rising makes me wonder if your oven was not hot enough prior to loading or your leavener was not fresh. An oven thermometer comes highly recommended. Dissolve a pinch of baking powder in 1 t. vinegar and it should fizz. I wish you success! Elisabeth

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