Have you noticed all of the BC and P cake mixes have pudding in the mix? The WASC recipes always said don't use those but it's all they have on the shelves (Michigan)and I don't really care for DH. What are you doing; still adding another box of pudding? I tried and it seemed gummy and heavy for lack of a better description.
Thanks
Colleen
Which WASC recipe variation are you using.
Rebecca Sutterby's recipe uses BC or PB cake mix (which contain pudding):
http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630
Additionally, kakeladi's Original WASC uses BC cake mix (which also contains pudding):
http://www.food.com/recipe/kakeladis-original-wasc-white-almond-sour-cream-cake-309528
That being said, I use DH cake mixes exclusively (without adding any pudding mix) and the recipes provided always come out perfectly. 
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
http://tinyurl.com/yay22w
HTH
you know what, i use both bc and dh mixes when asked for a vanillia cake (wasc) but i prefer to bake from scratch. last week i made a wasc cake and forgot to add the pudding, guess what? really not alot of difference to me! it was a more mild cake, but texture was fine. so to pudding or not, i think that is personal preference!
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