Hi! I am a fan of the WASC and have made it several times in different flavors. But I seem to be having trouble with crumbly edges when I remove it from the pan. The top is fine, but it is usually the bottom edges of the pan. I grease with shortening and flour with either the cake mix or the mixed dry ingredients. I use baking strips and bake at 325F. Anyone have any suggestions?? Thanks for your help!! 
Are you letting the cake cool for a while in the pan before removing it? If it's still too hot, it might fall apart.
Thanks for all your tips!! I will go back to grease and flour (no cake mix). I usually let the cake cool for 10-15 minutes before removing the pan, which I thought was sufficient, but it does steam when it comes out of the pan. I have never made homemade pan grease???? No clue! I really have never tried the parchment, so I may give that a whirl!!
LorrieG: what kind of baking spray do you use? Like the Pam with Flour?
kakeladi: My oven usually runs on the warm side and I always have to adjust the time down. For your pan grease, do you use like a 1/4 c. of veg. oil, shortening, and flour and just mix it all together?
Thanks so much!!
Lorrieg -- Thanks so much for the pic and your response!! I will definitely try it! For some reason, I hate greasing and flouring!!
.......do you use like a 1/4 c. of veg. oil, shortening, and flour and just mix it all together? .......
Yep 
JUst whip it up....let it whip on high until it very light & fluffy. I usually kept mine in glass. Over time it will seperate, especially on the bottom. JUst stir it well. I prefered to keepmine in the frig. Nothing in it will spoil but I felt it kept longer and I didn't use as much each time if it was cold. If you live in a very humid area also add an equal amount of cornstarch.
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