I love Rebecca Sutterby's WASC cake recipe but I've been having a few problems with it rising. I'm filling my cake pans about 1/2 to 3/4 full and they are not completely rising. The flavor of the cake is delicious but I'm ending up with cake layers that are too short. Does anyone else find they have to overfill their pans with this recipe??

I normally use the batter amounts recommended by Wilton and haven't found the cake layers to turn out "short."

HTH