I made the adjustments of reducing both the BS and BP as SCPscratch suggests from another thread. I used the sour cream instead of milk. I also added the sugar just before the hot coffee. Plus put only 2.5 cups batter in my 8" rounds and 1.25 cups batter in my 6" rounds, and all of that combined worked! I make quite a few doctored cake mixes so I'm glad when I do make a scratch cake that I'm able to figure it out and get then to turn out well and taste good too.
Thanks everyone for all your good advice!

Thanks everyone for all your good advice!







