Originally Posted by CindyD333
I've only had success with the WASC recipe when changing it up a little. I half the sugar and add 1/2 tsp baking powder to the recipe. That keeps it from being gummy.
I use baking strips and flower nails in the 8" pans, cooks very evenly but it does take quite a while, bake at 335. I don't wrap in plastic wrap, find that makes the tops too sticky.
I agree! My cakes would come out SO gummy with the WASC, but I liked the flavor. I ended up cutting the sugar waaaay down, 1/4c instead of 2c. And I also add baking powder, 1tsp. So much better.
And I use whatever mix is on sale at the moment. My wasc would turn out gummy no matter what mix I used.