Anyone have something simuliar to a nice soft , light crumb white cake that mimics sams club cake { walmart} I was at a convention had a fresh one and it was to doe for { The bomb} I stopped ordering from them and started making my own but since I tasted this one agian I am really wanting to make a cake taste like this . I know they order their mix but I am asking for something simuliar
Sam's cakes are made from a mix so why not make yours the same way?
The WASC cake recipe is very popular on CC.
Rebecca Sutterby's:
http://tinyurl.com/2cu8s4
kakeladi's Original:
(Doesn't use any oil/fat.)
http://www.cakecentral.com/cake-decorating-ftopict-599677-.html
For similar post, please also see:
http://www.cakecentral.com/cake-decorating-ftopict-622686-.html
HTH
oops went to Sams and they did'nt sell th mix to me ha,ha just boards and frostings ,, but nice try huh ,,, ps I treid the wasc last yr maybe it was the cake mix I used but it turned out very wet like more like a chewy texture ,, I am going to try it agian soon but I just can't remeber last yr if I used DH OR BC ,, I am sure it will be ok but I need to find out if b/c makes it like that or Dh { I would think dh is better b/c it dosent have pudding in the mix therefore less moist but ....... alot of people have mentioned they prefer bc HELP LOL ! I am going to try a BETTER WSC sooner or later but for now I don't have time to gamble with all these mixes and scratches money is tight I have too many cakes to make .
oh ok thank you that is what I have DH white I guess I will try it agian hope it turns out good , I really need a go to recipe I always flip flop around and try new things ,,, I am tired of this YA KNOW ! 
But I have to admit everything I have tried eveyone loves so we will see .!
maybe it was the cake mix I used but it turned out very wet like more like a chewy texture ,,
A "chewy" texture isn't the result of a specific brand of cake mix... Rather it's the result of overmixing which develops the gluten and makes the cake more "bread" like.
{ I would think dh is better b/c it dosent have pudding in the mix therefore less moist but .......
You have to keep in mind that "truth in advertising" is an ideal - not the standard.
The "hook" in the pudding added cake mixes is that the resulting cake is more moist than a cake mix without puddding.
But I haven't found that to be the case. I think DH is pretty moist, and the WASC with DH is very moist and toothsome.
{ I am going to try a BETTER WSC sooner or later but for now I don't have time to gamble with all these mixes and scratches money is tight I have too many cakes to make .
Either version of the WASC cake is pretty fool-proof. 
How do you measure your flour?
Did you aerate the flour before spooning it gently into your measuring cup and leveling with a knife drawn across the top of the cup... Or did you scoop and drag your measuring cup through the flour and shake to level?
Scoop and drag packs the flour in the cup, resulting in more than the recipe specified which results in a "floury" cake that can be "heavy".
Are you sifting your dry ingredients prior to mixing. (Trying to beat the lumps out of your batter can toughen the finished cake because of overmixing.
When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.
Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
When it comes to mixing, MORE is definitely not better. Using a higher speed or mixing longer than recommended will result in a heavy, and chewy/rubber cake. 
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6lpjww
http://tinyurl.com/6c745g
HTH
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