I have never made WASC, but I read about how wonderful it is all the time, so I want to give it a try with some cupcakes for St. Patrick's Day. My question is about the size of the recipe. According to the recipe, if I make a half batch, which consists of a full cake mix, plus all the added ingredients, it will be enough batter to make 2 8" rounds. This is the same amount that a regular cake mix will make. Wouldn't the extra flour and sugar make more batter? Sorry if this sounds like dumb question!
The recipe actually makes quite a bit.It fills my 5 quart bowl right full...According to the recipe it will make...
14 inch round + one 6 inch round
or one 16 inch round
or one 12 inch round +one 10 inch round
or a 12x18 sheet cake
or a 12 inch round + one 8 inch round + one 6 inch round
Half a recipe makes....
two 8 inch rounds
or two 6 inch rounds + 6 cupcakes
Using DH cake mix, a 1/2 recipe of the WASC cake recipe will yield a tad over 7 cups of batter.
A cake mix will yield between 4 to 5-1/2 cups of batter.
An undoctored cake mix yields enough batter to fill two 8" cake pans if the cake pans are 1-1/2" tall.
In order to fill decorator cake pans (2" tall) more batter is required (3-1/2 cups per pan).
HTH
Using DH cake mix, a 1/2 recipe of the WASC cake recipe will yield a tad over 7 cups of batter.
A cake mix will yield between 4 to 5-1/2 cups of batter.
An undoctored cake mix yields enough batter to fill two 8" cake pans if the cake pans are 1-1/2" tall.
In order to fill decorator cake pans (2" tall) more batter is required (3-1/2 cups per pan).
HTH
What JanH said about the size of the pans.
These pans are not only usually shorter but they are usually the ones that you are able to nest inside one another so therefore do not have straight sides. You can find these types of cake pans at your local grocery store and such.
Here's a pic of one:
http://www.nothingbuthardware.com/635254.html (these are the kind I had before I started decorating cakes 
)
I believe this recipe was from Rebecca Sutterby (Sugarshack) but I could be wrong!
Ha Ha....I knew it wasn't quite right!! Thanks for clarifying that SHogg!! 
Thanks for the nice comments too!! 
.......thought I read hear that when making a WASC you have to fill the pans a little fuller than normal. Is this true?........
Haven't heard that one before. All cake pans should be filled about 2/3rds full anytime. It's soooooooo much easier than trying to measure out cups of batter! - how messy!!
.......thought I read hear that when making a WASC you have to fill the pans a little fuller than normal. Is this true?........
Haven't heard that one before.
I've never read/hear that either.
....... All cake pans should be filled about 2/3rds full anytime. It's soooooooo much easier than trying to measure out cups of batter! - how messy!!
I fill 2" pan 2/3 full, 3" pans 1/2 full.
Was wondering how you know how much batter any given recipe yields if you don't measure it (at least once) before filling the pans. If you don't really know how much batter you have, how do you determine if you have enough, or how much more you need.
I measure one cup of batter (by weight) the first time I make a new recipe and then can calculate (and notate) how many cups the recipe yields. Then I know if I have the amount required for the pans I'm using and don't have to quick make up another batch. Or conversely, I'm not making an extra batch "just in case" which wasn't necessary.
Would also think that knowing exactly what the batter yield is would make filling the pans more precise, especially if you use a variety of pan sizes.
JMHO
.........how you know how much batter any given recipe yields if you don't measure it (at least once) before filling the pans. .........
Partly you learn it over time
Measure using water. Fill you pan to the level you need then measure it into cups. Make notes -= mark your pan - whatever so you remember.
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