Macsmom: I use your cake mix fix recipe all the time. I appreciate you sharing. However, I always have to go with French Vanilla rather than cheesecake pudding because I can't find it in anything other than sugar-free. But you're saying this is actually better than the regular? I've been searching everywhere for regular cheesecake. I can't wait to try it now. Just so you know, I get more requests for this cake than any other. Thanks!!! 
i wondered the same thing about the sugar free pudding.i have been wanting to try the white choc., but it only comes in sugar free. didnt know if it gave the cake a different taste or not?
The white chocolate is my favorite in cakes because it leaves no yellow or orange specks behind like vanilla can.
Several of us have banded together and come up with a ton of variations of the WASC recipe ("cake mix fix"). Nobody better steal my idea of publishing a "WASC Doctor" cookbook! LOL.
The link to the recipes is in my signature line...
The link to the Gourmet thread is
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6376833#6376833
If you want to start reading through the pages and then return where you left off, just save the link in the url. When you want to resume reading, copy/paste the link - unless you saved it to your computer's favs 
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I tried pudding in my cake for the first time the other week. I liked how dense it was but do you find that it raises the cake much higher? Should I be using 3 inch pans versus 2 inch pans. It raised 1/2 inch above my 2 inch pan (didn't flow over and was nice and even).
Check the link in my signature, it has a link to all the recipe threads (all in one place!) 
Many of those recipes call for pudding in the mixes as well -- small box of instant pudding sifted in with the dry ingredients.
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