Can you use an extended cake mix recipe and add pudding for extra moisture too? I don't want to throw off the balance of moist ingredients to dry etc.
Rebecca Sutterby's WASC and all its flavor variations are quite moist:
This recipe made with DH white cake mixes yields a tad over 14 cups of batter.
I wouldn't add instant pudding, as the extra sugar can make the cake gummy or create other problems in the finished cake:
If you use my *original* WASC recipe you don't have to add pudding - it makes THE best, moist cake just following the recipe. Also it doesn't make a whole bunch of batterthat's big enough for large wedding cakes at one time. It's the perfect size for b'day or 'everyday' size cakes