Q: I can't wait to try your wonderful Mocha Java Cakes from the November 2008 issue.  I have two questions:  How far in advance can these be made?  Can they be frozen? Stella G.

Q: The beautiful white Sugar-and-Spice Cake on the cover of the December 2008 issue, was just the thing I wanted to take to the Church Christmas dinner. I used the correct cake mix, oven set correctly, measured everything exactly, correct pan size as directed.

The recipe stated a (18.25-oz.) package white cake mix…and to beat together with first 6 ingredients.  I timed the beating as directed.  The batter was so stiff I had to dip it by spoonful into pans.  Anyway, it rose to top of pans and I thought everything was going great.  Took the pans out of oven onto racks to cool.  All three layers fell like a deflated balloon. 

What could have gone wrong?  Should I have prepared the cake mix as directed on the box THEN beat together with the next 6 ingredients?

I used fat free sour cream.  Could that have been the culprit? 

Please help.  I want to try again but with good success.  Thanks! Donna, Farmington, MO

It's never too early to shop for the food lover in your life (or that friend or family member who seems to be the host or hostess with the mostess).  That said, check out the new Crock-Pot Trio Cook & Serve slow cooker.  It's a slam dunk!