Does anyone have a scratch recipe that they dont mind sharing for a 11 x 15 sheetcake...yellow cake recipe thats not DRY???

Usually, if your cakes are dry you're either overbaking or not measuring the flour correctly.

How are you mixing/baking the recipe? Here's what I do.

One of the basic techniques in scratch baking is measuring flour accurately.
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

Also, when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake. Overmixing will also cause a cake to sink.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

Bake at 325F, using both inverted flower nails and bake-even strips. Can use Wilton cake making charts as guideline:
(Gives batter requirements by pan sizes and more.)

http://www.wilton.com/cakes/making-cakes/

Here's a link to the Yellow cake baking scratch off:
(With links to the recipes tested.)

http://www.cakecentral.com/cake-decorating-ftopict-633981.html

HTH