Hi, the other day I tried the wasc cake recipes off cc. The taste was a hit, it was just great. However I found it too soft kinda delicate. I had a hard time dividing it and would definately not been about to carve it or move it around too much. I used dh for the cake mix. Any suggestions? Is this normal, or something I did? I often see pictures of cakes that i really like and they use the wasc for the cake. I enjoyed the taste and would love to make it more often.
I just tried the WASC recipe this week-end for the first time with a BC white cake mix. I substituted liquid coffee creamer for the water and the cake was very sturdy. I could tort it then pick is up by the edges (with no hands underneath the cake) with no problem.
Since I'm a newbie at the recipe myself I don't know which of our experiences is more common.
I made this recently and used store-brand YELLOW cake mix because that's all I had. It was really good, lots of compliments.
It was quite dense, so I don't know if it is the brand or what that made the difference. Did you use regular sour cream, low fat or ???
Maybe that has something to do with it.
I have made the WASC a lot and it's always been perfect. Not too dense and not too fluffy. I've always used DH too so I don't know why yours is like that.
Maybe someone else could help???
I also always use DH for the WASC with no problems so far. 
Here's a cake troubleshooting chart:
http://tinyurl.com/3dmp96
(From Sarah Phillips of baking911.com.)
HTH
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