Haven't  made a stacked cake in a couple of years...daughter  in laws  parents anniversary  party is this weekend, she needs a stacked cake to feed 40 people, and reminds me , they like cake! Would you make 10&6  or 10 & 8 ? Making the WASC with a white chocolate  filling, and just buttercream frosting....she wants more of the modern stacked look...with the frosting kind of the naked look...

Thank you

Or would 8 and 6 pans be better?

Well a 10 & 6 will get you about 60 servings (as long as you aren't cutting huge slices but closer to typical wedding cake slices).  So that would be plenty for 40 people who like cake.  I also think a 10 & 6 would give you a nice stacked look.  So my vote is for a 10 & 6.

I also vote for the 10, 6 look.  You will have extra batter when using the *original* WASC recipe - enough for about 6 cupcakes or another 6" layer. 

Thank you, I only have 1 10" pan how long can the batter sit. Or should I half the recipe?

  Best if used with a few hours but It actually could sit overnight (refirg'd) if necessary.