For chocolate cake use chocolate cake mixes. Use 6 whole eggs instead of 8 egg whites. I would add some more chocolate. I made it using devils food mixes and I didn't think it was chocolatey enough. Maybe you could add 2 boxes of instant pudding (chocolate).
I use this recipe: http://www.cakecentral.com/cake_recipe-1977-0-Cake-Mix-extender.html
It is almost the same thing as the WASC. It uses one cake mix instead of two, and had less salt and no almond (but you can always add it).
For chocolate cake I go ahead and add about a 1/2 cup of cocoa powder to it. It is yummy!
For chocolate cake use chocolate cake mixes. Use 6 whole eggs instead of 8 egg whites. I would add some more chocolate. I made it using devils food mixes and I didn't think it was chocolatey enough. Maybe you could add 2 boxes of instant pudding (chocolate).
I was just about to try the chocolate version of the WASC! Since I'm new to this "doctoring", would you please explain the addition of pudding mixes? Do I have to modify the recipe at all by changing the amounts of water, oil, etc. or do I just add some pudding mix in with the regular ingredients? 
Thanks in advance for any advice.
I personally wouldn't add any pudding to the WASC cake, as the excess sugar could cause your cake layers to sink upon cooling.
Here's an expanded flavors WASC cake recipe:
http://tinyurl.com/2cu8s4
Here's a thread that explains the science of cake making & baking:
http://forum.cakecentral.com/cake-decorating-ftopict-370213-.html
HTH
Thank you Jan! I've already learned so much from CC members.
Oh yeah for chocolate, I wouldn't add the almond flavor.
SweetObession- I tried 2 boxes of pudding for the wasc recipe and it turned out ok. I did not change anything else. It didn't sink either. I just added it to my dry ingredients. But now that I read the extra sugar will sink, it-it will happen next time! Thanks JanH! LOL! 
I swear every time I read about cake problems, I have it happen on my next cake! Am I a cake hypochondriat???
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