I love, love, love this pink champagne recipe:
BUT, for a stacked cake I use SPS so I need the 2 layers to be 4" high. No trouble getting WASC variations that height (with the added sugar, flour, etc) but this one doesn't make as much batter. I don't need enough to double (or even 50% increase the recipe), any suggestions as to extending the recipe (maybe adding a bit of flour, sugar, liquid)? Thanks!
Do you have a kitchen scale? You could try dividing a cake mix in half. I've never done it myself but have heard others say it works.