OK, I am an Aussie, and after hearing SO many great things about the WASC, I had to try it when someone asked if I do almond cake. Luckily, I thought I would experiment with a small batch of WASC first.
SO, I used half a quantity of original WASC recipe (IE: half a cake mix, half everything else) and all was going good in the oven.
I tested it with a skewer, and thought maybe another 10 minutes. It was nice and level on top, and browning nicely. Went to give my baby a bottle and put to bed (10 minutes), came back and cake had literally cracked like a big cross on the top and uncooked batter was bubbling away gently in the new crevice!!!
WHAT DID I DO WRONG??? Any ideas?? It actually tastes really good and I want to use this recipe, but I need to know what happened!!!
Can anyone help me?? Im desperate!
OK, from another thread, I worked out that I am using a 13.4 ounce cake mix, and the betty crocker (which I cant get here in Australia) is 18.25oz...what do I do to balance out the weight???
Add additional AU cake mix until you get the equivalent weight of the American cake mix. 
HTH
Related post, please also see:
http://www.cakecentral.com/cake-decorating-ftopict-645600.html
I would say it was, since the WASC is one of the most dependable recipes I've ever come across.
Here's a thread that has both Rebecca Sutterby's and kakeladi's Original WASC cake recipes:
http://www.cakecentral.com/cake-decorating-ftopict-605188.html
HTH
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