OK you guys I think I just figured out why the NEW SW Classic Yellow cake was coming out OK for me.
Today for the first time I actually READ the recipe (I usually make it from memory since I've made it so many times) Well, I noticed it calls for 2 1/4 cups of SIFTED cake flour NOT 2 1/4 cups cake flour sifted.
I have been measuring my flour out and then sifting it and I think that's why my cakes are not coming out gummy and wet like those of you who are having problems with this.
I ended up sifting and then measuring and there was about 1/3 cup extra left in the bowl.
I will continue to measure and then sift and add ALL the flour because I think it really needs this additional flour with all the additional liquid.
So to those of you having problems with the new recipe, do you measure and then sift or sift and then measure?
I really need to pay more attention to recipes don't I? But, in this case it worked out for me.