I use this recipe for a more "homemade" tasting cake, and never used to have problems with it before I moved south.

1 box cake mix
1 cup sugar
1 cup flour
3 eggs
1/3 cup oil
1/2 tsp salt
1 cup water

Can anyone tell me why it keeps falling? It usually takes me nearly 2 hrs to bake a 10x15x3 at 325. I usually open the oven to check on it at the 1 1/2 hr mark. I don't know if it's the new oven (it's gas, just like my last one), or the move to the humid south. Is it too much liquid?? Can anyone help me? I really like the taste of this cake, Thanks!

My single batch WASC recipe:

1 boxes DH cake mix
1 box instant pudding mix to compliment cake flavor
1 cup all-purpose flour
1 cup granulated sugar
3/4 teas. salt
3 eggs
1 1/3 cups water
4 Tbls. vegetable oil
1 cup (8 oz) sour cream
2 teaspoons of complimentary extract(s)

I bake at 325 degrees.

I don't have any problems with it. I think your recipe may a bit short on liquid. I'd also suggest checking the temp on your oven--nearly 2 hrs. seems much to long for a 10x3.

HTH
Rae

I use the WASC recipe often. However, my recipe is slightly different than yours. To one box of mix, I add 1-1/3 cups water and 2 tablespoons oil. I also usually add a tablespoon or two more flour.

In any event, you really should get an oven thermometer and check your new oven. That's a pretty big variable!

Start by getting your oven calibrated. Call the manufacturer to find out who, in your area, services that brand and have them come out to test it. I live in the south (Texas) and don't have problems with cakes at all, and it gets pretty humid here in the summer. I'm guessing it's an oven problem.

Thanks, all. I had the oven tested (by a service man) when we first moved here, thinking it was the oven. But it tested fine. I just baked a straight cake mix cake (same size pan, 10 x 15 x 3 - took 3 mixes) and it baked perfectly. It must be my recipe when doing WASC. I thought it was too much liquid, but BlakesCakes said too little?? But looking at Rae's recipe, looks like I have more liquid, since she uses pudding and I don't.

I've found that using a flower nail even with the 10" helps too.

Actually, I usually use the flower nail, but this time, I used (for the first time) one of those heating core things. Could that have caused it to fall? I thought they were supposed to help it cook evenly so that didn't happen!

Whenever I enhance a cake mix, I always add an additional 1 tsp of baking powder. Before I did that, I would have the occasional cake sink, but now I am 100 %. I am not sure if it is a heat thing (I live in TX).

I did find this especially helpful in cakes where I add additional sugar sources like strawberrys.
HTH
Stephanie

What is bothering me is that you have added 2 cups of additional dry ingredients and no extra liquid ingredients to the mix. You make no mention of sour cream or an extra egg or a little more water. It sounds like a pretty heavy mixture. I am wondering if something was left out. Don't know....

I use a similar extender recipe but in addition use 4 instead of 3 eggs, 1 1/3 cup liquid instead of 1 cup, 1 box instant pudding mix & 1 cup sour cream. You can also add a tsp. flavoring.

Dang! I didn't say the sour cream. I use 1 cup water, 1 cup sour cream, 3 eggs, and 1/3 cup oil. MY BAD. No wonder y'all thought it was too dry! i'm an idiot. I always thought it was too wet, that's why it keeps falling....