We're sorry to hear this recipe isn't working well for you, Greg! It does sound like somehow your batter is becoming a bit too wet. Are you using our Unbleached All-Purpose flour, or another brand of flour? Our flour is higher in protein than other brands of AP flour, which means it will develop more structure and also absorb more liquid . Using a lower protein flour could contribute to the issues you're experiencing. You could try using bread flour, or perhaps substitute half White Whole Wheat Flour for some of the white flour. For more help troubleshooting this recipe, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST (hours extended to 7pm during the holidays). You can call us at 855-371-BAKE (2253), and we're also available via CHAT. 

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