I know that most of you bakers can help me with this. I was told by someone (and subsequently forgot the info) that by adding some things to a basic cake mix, my cakes would rise better and more evenly. I sometimes have cakes that don't quite fill a cake pan and then I have huge gaps to fill in with icing. 
HELP! I only use Duncan Hines and/or Betty Crocker. Thanks for any help anyone can offer.
I have used the White Almond Sour Cream recipe from this website. It rises the full 2 inches. It starts with a cake mix and is has never failed as a crowd pleaser! There are different flavor versions as well.
Cheryl
If you want your cakes to rise the full two inches you will have to add more batter than one cake mix to some pans. In the Wilton yearbooks they have a guide that tells you how much batter per pan to use. Also it can be found on the Wilton website.
Cake mixes do not make a universal amount of batter either. Different brands and flavors give you different amounts.
As TexasSugar said, different flavors and different brands yeild different amounts of batter.
You have to learn how much batter you need in each size & shape pan.
Example: One BC cake mix will fill almost any Wilton character pan; one 10"x2" round; 8x2" square; or one 9x2" hex.
Using the WASC extender recipe yields enough batter as if you used 1 1/2 mixes. It can be used with any cake flavor.
If your cakes are not consistently coming out as tall as the pan you used, then you probably need more batter in that pan to begin with.
Here's the expanded flavors version of the WASC cake recipe:
http://tinyurl.com/2cu8s4
Made using DH white mix, the basic recipe yields a tad over 14 cups of batter.
Here are all four Wilton cake preparation and serving charts:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
Cakes rising higher than the pan:
http://forum.cakecentral.com/cake-decorating-ftopict-334013-.html
HTH
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