So today my family got to eat the wasc cake I made for the first time. Most everyone said it was pretty good .. they did not rave on about it ... but I did hear a few people mention that it was not as moist as my regular cakes .. which by the way are just pillsbury or betty crocker boxed cake mixes ... I am not sure if I may have overcooked it because the top was simply not browning up like my other ones do and so maybe I left it in there a little longer then I should have ... I dont know ... Maybe I am just a boxed cake mix person??
I've found it also depends on the pan. I've made them where they were considerably browner than I would have liked and other times light golden brown.
mine doesnt brown much at all. i take the cake out as soon as the toothpick comes out clean. that way its not overbaked.
Same for me! Everyone that eats this cake definitely raves on it but not if it's a little overdone. It never does really brown up on the top as much as you would think. Try the toothpick thing or a cake tester. Good luck and definitely try it again!! 
I used the wasc recipe a few times and have had the same problem. I love the fact that it is a nice dense cake, but have a real problem with it being dry. I do get it out of the oven as soon as a toothpick comes out clean but it still semms dry. And my other problem is the outside edges are hard even if I refrigerate it warm overnight. If I take it out sooner its not done in the middle. Would love to know whats going wrong, I've heard so many good reviews on this recipe.
well I did use the toothpick to test it out and see if it was done, and the majority of the cake was done but in the center of my pan was still gooey so I left it in there and maybe the other parts were drying out as the center was baking ... not real sure but my family did not seem that impressed with it and since I don't bake cakes for anyone else I probably won't get the chance to make it again .....
Well, I usually bake the WASC in sheet pans using bake-even strips and using several flower nails.
I only fill my pans according to Wilton guidelines:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
I bake for the recommended amount of time and then start checking with a toothpick.
I agree that the top doesn't brown as much as most cakes.
However, if your edges are dry, the cake is probably overbaked... The most common WASC cake issue is the top sticking to the cakeboards because they're so moist.
HTH
well I do not think that my edges were dry, at least they did not feel that way to me .. the cake felt pretty moist to the touch but once it was iced and everyone ate it there were a few comments that it was more dry then my regular cakes I make ... I did refridgerate it overnight but I always do that with my cakes ... when I baked extra cakes because I had leftover batter they were left in the pans longer then normal and when I pulled them out they were sticking to the bottom of the pans and then stuck to my counter top as well .... but I wrapped them up in saran wrap and aluminum foil .. hopefully they will be good in a few weeks still and can re-use them, even for practice!
okay i have a stupid question what is a WASC cake?
Is there something posted on CC with all these abbreviations? Sometimes I read posts and I have no idea what is being discussed. Like this one, I also had no idea what WASC meant until now.
It would be good to have a reference of the acronyms used here.
Alex
Don't feel bad or worry...Box mix cakes are ALWAYS more moist than scratch...(it's stuff they put in the ingredients that we don't even know what it is, preservatives,etc). It's completely normal. And there's not anything you can do except find some good scratch recipes that are moist (but they will never be as moist as the box).
Is there something posted on CC with all these abbreviations? Sometimes I read posts and I have no idea what is being discussed. Like this one, I also had no idea what WASC meant until now.
It would be good to have a reference of the acronyms used here.
Alex
Here's a list: http://www.cakecentral.com/cake-decorating-ftopict-2926.html
I've only made it once and I too thought it was not as moist as my regular white cake. I thought it was just me because everyone was always raving about it. I was gearing up to try it again because I figured maybe I overbaked it. Maybe I did 
well ... maybe it is moist for a scratch cake mix and maybe that is why everyone is raving about it .. but my family is pretty much only used to boxed cake mixes which someone else noted that those are alwasy moister due to added ingredients ... so no harm done 
yes thanks so much for the list now i'm a little less confused.
no you are right it does contain boxed cake mixes but I think maybe adding the other stuff might have downplayed what the boxed cake manufacturers put in to begin with .. but I am just taking a gander here ....
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