so I've tried the WASC recipe and the orange dreamsicle recipes, only problem I have is that it is sooo moist that its like sticky on top and bottom of the cake, what am I doing wrong?
I was wondering if I have to make modifications b/c I'm in a higher altitude? I have to make another cake tomorrow for my lil nephew, the dreamsicly one, and I don't want it sticky 
TYIA!! 
High altitude definitely makes a difference...
For scratch baking at the very basic level you need to:
Reduce leavening by 1/4 for each teaspoon
Reduce sugar by 2 tbs per each cup
Increase liquid by 2 tbs per each cup
For a WASC or doctored cake mix follow the high altitude directions on the box and proceed from there.
Where I live I am 6300 ft. It can be very difficult to bake at high altitudes. Even with adjustments I've found that some recipes simply don't come out right but those are usually scratch; you should be fine with the WASC once you adjust accordingly. Good luck!
whats leavening? and omg it matters by the difference in tbsp?
also another question is your changes say to increase the liquid and reduce the dry ingredients, won't it make it more sticky? I guess I'm gonna try reducing the liquid by 1/2 as it says in the other suggestion? but does that mean reducing the sour cream too?
Not sure about the high altitude, but I use the WASC recipe all the time. Mine are always sticky on the top, but when I level it, I have the most moist cake with a fantastic texture - it's not sticky on the inside. Have you leveled it yet? If so and you still have trouble, I would add 1/4 cup additional flour to the mix.
whats leavening? and omg it matters by the difference in tbsp?
also another question is your changes say to increase the liquid and reduce the dry ingredients, won't it make it more sticky? I guess I'm gonna try reducing the liquid by 1/2 as it says in the other suggestion? but does that mean reducing the sour cream too?
Leavening is baking soda or baking powder and yes, it definitely matters by the 1/4 tsp! Forget everything I posted about baking from scratch, including reducing the sugar and increasing the liquid.
When I make a doctored cake mix I do the following:
Add 1/4 cup of flour to the cake mix; add your cup of flour; measure your cup of sugar and then REMOVE 2 tablespoons of it before adding it to your cake mix; follow instructions on the package re: liquid EXCEPT add a tablespoon of liquid (if the liquid is oil and water, I add oil); follow instructions on package re: eggs and add 1 more (DH mixes call for 3 eggs, use 4); add the full 8 oz of sour cream.
A little stickiness is not that bad, though .
ok thanks everyone! lol I thought it was only my cakes that came out a lil sticky on top lol so what do you all do with the cupcakes with a lil stickiness? just leave it and frost them?
makes me feel soo much better though I thought I was doing something wrong lol
just baked the WASC cake (usually i am strickly a scratch baker) and it was sticky on the top, but like melmar02 stated, after you level it=no more sticky! i also covered mine with saran wrap (x2) and froze to harden up, then removed and defrosted, the sticky part came off with the saran wrap=no worries! but the sticky tops do taste delicious!!
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