Hi I have made the WASC many times and everyone loves it so I decided to see if the chocolate version was just as good but when I baked a chocolate cake and some cupcakes they came out all rubery and had no real flavour and did not rise at all. Do you think it could of been the cake mix I used? I just used a mud cake mix. I did put in 8 eggs instead of 6 but I dont know if this would of caused them to not have flavour and not rise??/ Any help would be great!!

Using more eggs than called for probably caused your recipe to fail. (Especially if the eggs were bigger than grade "large".)

Eggs add leavening (and fat) to a recipe.

Role of eggs in baking:

http://www.joyofbaking.com/eggs.html

Too much sugar and/or fat or leavening will cause a cake to rise and then fall upon cooling:

http://tinyurl.com/2p5bdu

Improper mixing can cause a cake to be rubbery.

http://www.bettycrocker.com/Products/SuperMoist-Cakes/SuperMoist-faq.htm

HTH

I've tried the chocolate version of the WASC too and was not impressed. The consistency was OK but it was lacking flavor...

Here is what I do for a chocolate version of WASC and it gets raves!! Sift together in a large bowl:

1 DH Devil's Food mix (or Dark Choco. Fudge)
3/4 cup AP flour
3/4 cup sugar
1/4 cup hershey cocoa
1 tsp. baking powder
3/4 tsp. popcorn salt

In mixer bowl put 3 large eggs, 2 TBS. canola oil, 1 tsp. vanilla, 1 cup sour cream and 1 1/3 cup water.

Place on mixer and stir until combined. Add dry ingredients, stir until combined. Turn mixer up to the next notch (1) and let go for 2 minutes. DO NOT overmix!! Fill pans 1/2 to 2/3 full, tap on counter to pop air bubbles and bake at 325. This recipe never fails me and it tastes great.