Scratch for me too. I am a pastry cook, not really a cake decorator (that part is a hobby mostly...still learning) so for me the cake part is the most important.
I gave in a few weeks ago and tried the WASC cake though for a white wedding cake, as the bride did not like my scratch whites at the tasting, and I do so few white cakes ever anyway.
She was happier, the cake went over well and did taste pretty good, but I would have preferred to have made her a yellow, chocolate or other flavored cake or dessert. I don't 'get' plain white cake anyway...so I suppose I am biased a bit. There are so many yummy flavors out there!