After trying every altered cake mix, including the WASC variations, I have not found one that is acceptable as far as texture is concerned. Most fell, texture too soft and crumbly. Recipes were followed to the letter, however all were made with the new revised mixes, that is the 15.25 ounce vs the old 18 ounce. Going to go back to my old standby: Pillsbury with pudding in the mix. Hopefully their revised mix won't fail me.
AI've read on here where people just buy an extra cake mix and use that to add to the smaller amount of the new cake box getting it back to the 18 oz size than go from there with the WASC recipe.
I have seen that, too, however others have said no additional mix added worked, too. Just didn't meet my expectations. Guess I'm just not going to blow through more mixes. As daughter told me "if it ain't broke, don't fix it"
AI must be the exception in the great discussion about the change in cake mix weight. I use Duncan Hines for several altered cake recipes and haven't had any problems at all with my cakes. I always have added a little extra batter in each pan so that if I need to trim, I have enough to do so without reducing the size of each layer. I honestly haven't noticed any difference in cake flavor, texture or stability for stacking. More and more customers are requesting the flavors that I use altered cake mixes for, except for my carrot cake, pound cake, chocolate cake, and my "Death by Chocolate" cakes. I have what I call a Bridal Vanilla using Duncan Hines white cake mix with whole eggs and not eggs whites, and Creme Bouquet and it is a big hit.
I'm sorry for everyone that has had problems with the new weight mixes and hope that y'all find a solution soon!