Last night for the first time , I make the WASC cake but I used yellow cake. I geased my pan (10" x3") like I always do. Put the wet strips around the pan, like I always do. I baked the cakes at 325 for for an hour, and had to add about 35 more min. The same happened with the 8 " X 3". I have never had a cake not come out flat? Should I have used the cones in the pans? Or is this recipe just for 2" cakes?
I only bake 2" cakes, and I use this recipe a lot. I've heard a lot of people have problems with 3" cakes. I would say definitely use bake even strips and either a heating core or flower nails in the center. I think the 3" height is probably the problem. This recipe definitely cooks slower than just a regular boxed mix, but it's a great recipe. I use it as a base for practically all the cakes I've done, just switching the flavors.