I have been using the WASC recipe for years, and have never had a dry cake before........I usually make 8 or 9 inch cakes, and last weekend I made an 11X15 sheet cake and it was dry. I cooked it at 325 and didn't use a flower nail. Do I need to cook it at a lower temp? the outside was very brown, almost to the point I really should have shaved some of it off, but it took forever to get the center done. any thoughts?
I would have used a nail for that size. In fact, I'm considering starting to use nails for 10 inch cakes.
I *NEVER* bake at 350 
Never more than 325 but usually at 300. Yes, it does take a bit longer but it won't get brown and will be moist, level and sooo tasty 
I do not use flower nails. No need to. It *might* help some, but really I have baked for over 30 yrs w/o using any and haven't had a problem. I don't seen any need to start now
It sounds to me more like your oven might be off temp. Have you had it checked? Do you use a thermometer inside? I really think most of the time when a cake is browned and dry it is due to oven problems rather than actual baking problems.
Quote by @%username% on %date%
%body%