Hi all.
Ive been looking for the "original" WASC recipe, but havent been able to find one. Would someone please point me in the direction of a good one, and substitutes where necissary because Im in Australia...
Also, what kind of yeild Ill get from it?
Thanks 
here is a link with a TON of variations!!
http://docs.google.com/Doc?id=ddhwqp45_49hm7wvmrf
The basic WASC yields enough batter for a 12 x 18 sheet cake and at least a 6 inch and 8 inch two tier cake. When you find the WASC recipe on this website, it lists how much it yields at the bottom of the recipe.
WOW! Thats alot of cake!
Ive never done big cakes (yet). The biggest cake Ive done is a 4 torte layer cake with buttercream filling!
You can halve the recipe. I just made the original chocolate version last night and it was the BOMB! It baked beautifully and it wasn't sticky and gummy on the top like the Rebecca Sutterby recipe. It had a perfect crumb and was VERY moist.
I used a DH Dark Chocolate Fudge cake mix and used one cup of strongly brewed coffee for the liquid. I also added 2 1/2 TBS dark cocoa powder and 2 1/2 TBS heavy cream to balance the extra dry ingredients. Awesome!
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