Hi, Carolyn. I am wondering, did you perhaps get a new mixer? Because I have to agree with the Softasilk folks, that the batter is being overbeaten, to the point of souffleing in the oven and then falling back. Greasy bottoms are another indication that the matrix of flour, fat, and liquid is falling out of suspension, most likely from overagitation. The good news is, this is very easy to fix. I know it will be hard (and against your habit), but try to beat the batter for half the time you think it needs, and give it that version a test bake. I am willing to bet you will see a return to the results you are more used to. Susan

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