Hi, I am a faithful use of the WASC, my problem though is that I think it lacks a little moisture. I am doing a cake this weekend and they asked that I make sure it is moist. Is there anything I can add to the WASC to make it more moist? Would a pudding mix and egg throw off the makeup of the cake or would this help some? Please let me know all of your suggestions. Thanks in advance!
Hi:
I tried the original WASC cake and thought it was just okay. The next time I tried it I made the White Chocolate almond sour cream cake. It was much better, because I added an extra egg & 1 box of white chocolate pudding mix. It was really delicious and extremely moist. Try it and let me know what you think. 
Here's the expanded flavors version of WASC recipe which I use:
http://tinyurl.com/2cu8s4
The original flavor made using DH white cake mixes always comes out very moist. 
Some members have even said the WASC is too moist....
I usually bake at 325 F, using bake even strips and inverted flour nails for pans 10" and up.
Wilton cake preparation and servings charts:
(Gives batter requirements by pan size and recommended baking temps. and times.)
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
Adding instant pudding to WASC can unbalance the formula resulting in a cake that falls upon cooling. 
Cake troubleshooting chart:
http://tinyurl.com/2p5bdu
HTH
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