I made the chocolate WASC cake and for some reason the side kind of collapsed. I have made the recipe before and havent had any issues. I made two cakes in a 6inch round pan, one of them i used bake even strips and the other i didnt and both cakes look like this..
has this ever happend to you??
Im sorry, cant comment, just to give you a bump really,
All I can think of, is that your oven went violently haywire sometime about halfway through the baking. Like the temp spiked dramatically, and caused the uncooked batter to bubble and rise real fast, and break through the already baked edges and firm top. I don't know. Very odd.
when I first opened the thread, the photo came into view...I thought(briefly) it was a turd!
I don't know but my first guess would be that the pan was too full and the oven temp was a bit high(a bit high for an overfull pan, that is)...it looks like it had risen nicely...multiple times...then the center was forced out onto itself ....
that would be my uneducated guess...
You could send a PM to macsmom shes kind of a guru at WASC recipes.
Or you can post a comment on this thread where she answers questions about WASC related topics.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614554&postdays=0&postorder=asc&&start=0
Im scared of it!!!! 
Which version of WASC did you use?
It looks to me like there was too much liquid & the pan was too full. Never fill a pan more than 1/2 to 2/3rds up the side. Or measure it (yes, with a ruler) to 1 to 1 1/4" deep. Then lower the temp in your oven.......300 to 325.
I had a similar thing happen when I overfilled the pans and also doubled a recipe that didn't work (darn science!). Needless to say I was cleaning the bottom of my oven at 2 am.
I've had this happen when I use DH - never a problem with BC. Weird, huh?
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