laura - I'm not sure which version of the WASC I made (it's on this site). Anyhow, I made only 1/2 the recipe as the full-sized one makes too much batter (like 14+ cups). I was using the Wilton Performance pan (9" x 13" x 2" deep), and it calls for 7 cups of batter in the pan instructions. So I made 1/2 the recipe, measured the batter in my 8-cup measuring cup. It came to 7 cups approx (close, maybe a dribble more than 7 cups). I poured that into the pan, and it looked a bit shy to me. I went ahead with it anyway as I had no more batter made. I used the baking strips and two flower nails in the pan to allow for even heat distribution. Well, when the cake was done, it was virtually 100% level (no shaving needed at all). However, it didn't even come to the top of the 2" deep pan. The cake, fully risen, was about 1 1/2" high. If I had to do it over again, I would definitely add more batter to the pan before baking to ensure that I got at least a 2" high cake, which is what I was aiming for.
So whether it was a pan issue, a baking issue, a batter issue, I don't know. But that's what happened to me. It might be worth double checking the batter amounts??
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