Hi Ladies and Gents-
This is my first post!! Yeah me! My name is Diane and I'm a CC addict. There- I've confessed. Now on to some important business... I have read so much about the WASC recipe that I just HAD to try it today for a cake decorating demonstration I'm doing this Wed. It tastes fabulous (almost like a sugar cookie??). Problem is, ALL my cakes sank to the point that I had to toss them. 
I'm curious if it could be the altitude (I live in Colorado- altitude is about 5000 ft). Does anybody out there in CC land know if there is an alternate recipe for high altitude? Typically I don't have to alter my box mixes (Yes... another confession. I operate inside the BOX 
) Thanks- you guys are great. LOVE this place!
I have the same exact problem with my WASC and it's been driving me crazy. I never considered the altitude (I'm at a high altitude too, but not as high as you). I've tried varying the oven temps and putting cores in all the cakes, but nothing has worked so far. I don't know how to alter a recipe for altitude, unfortunately. Sorry I can't be more help, but just know that you're not alone.
OK, so I went and did a little research and found this site that has some baking adjustments you can make for high altitude:
http://highaltitudebaking.com/adj_recipes.htm
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