I posted this elsewhere with no luck...trying here.
Having only used box cake mix before, I don't know about this extender recipe result. Recipe was from this site, claims to make a moist, like-scratch cake, but it seems to me quite dry. Is this typical? Are scratch cakes dryer than box cakes? Also, it seemed to take forever to cook. Did a 9x13 (and some cupcakes) and I forgot my flower nail. So maybe the dryness was overcooking? No...cause I took the mini-cupcakes out after only 10 minutes of cooking, they were done, but still crumbly and dry. Any thoughts? Thinking that next time, I may just make 2 box mixes and just have some leftover for cupcakes for the family.
Not sure what the recipe is that you used. I use the pound cake recipe on the side of the DH box mixes and they always come out really moist.
i have gotten rave review on the cake extender, maybe u left the cake in the oven to long....i have use marble, butter, chocolate, and white cake mixes and each one have been a succes.
I dont know which extender recipe you used, but mine always is very moist.
I used the very basic extender and I added it to yellow cake mix: http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
Maybe I did cook it too long, but when I tested the mini-cupcakes, they were somewhat dry and crumbly (after only 10 min.). Question: did you make the box mix as per box instruction and then add in the new ingredients. Maybe that's my mistake: I added all dry ingredients (box mix, plus dry extender ingredients) then my wet ingredients to that. Could that be it?
Obviously it's some user-error, since everyone else has had good results. Oh well...it's a freebie for a bunch of college students my hubby works with...they'll eat anything free. And my 14 mth old sucked down 3 of the mini-cupcakes for dinner when she wouldn't eat anything else, so at least they didn't go to waste 
I just used the extender with a strawberry cake. I was making a 6" so I had lots of left over for cupcakes and an additional 8" layer for my cake class. We busted into those cupcakes that night and I thought they were a little dry. I was surprised just as you were. The 6" got wrapped in plastic wrap when it was still just barely warm and sat on the counter over night. When I went to assemble my cake I made a simple syrup to brush on to add some moisture. I leveled the cakes and tasted the scraps. They were NOT dry at all. I think cake really IS moister the next day. I was hesitant to even add the simple syrup b/c I didn't want mushy cake. I opted to just brush it on very lightly. I'll find out tomorrow if the cake was ok from my SIL who purchased it for a coworker's birthday. She told me she'd give me some HONEST feedback.
Here are all four Wilton cake preparation and serving charts:
(Tells how much batter needed by pan size, also how long to bake at what temp. Serving guides gives party and wedding servings by pan size.)
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
The WASC cake is an enhanced cake mix recipe which always comes out very moist.
Here's the expanded flavors recipe:
http://tinyurl.com/2cu8s4
Here's a cake troubleshooting chart:
http://tinyurl.com/2p5bdu
HTH
as for as cupcakes, they really do not cok as good to me, so i use another recipe for my cupcakes
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