Ok, I have been using the following WASC recipe (kakeladi's) for cupcakes and petit fours:

*original* WASC- kakeladi version w/ whole eggs
2 box cake mix
2 cup flour*
2 cup granulated sugar
generous dash of salt
2 cup sour cream*
2 cup water *
6 whole eggs
2 tablespoons flavoring*

Now, I found this recipe that is supposed to be good for cakes:

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large eggs

For those who use the WASC recipe for wedding cakes, can you tell me if you use oil or not? And what about the difference in eggs? When I use the original WASC for cupcakes it is delicious, and the texture is moist and fluffy. However I don't know how this recipe works for large layers. I want to use it for a cake for this weekend, but wanted to get some input first.

I use the original on BIG cakes and I think it tastes fine, and have had people tell me how wonderful they thing it is! I don't know about the oil....All I can say is the regular works great for me HTH

I have used the recipe with oil & I love it. I use white cake with egg whites & yellow with whole eggs. Think I might try the original w/o oil though!!

I have used kakeladi's recipe about 5 or 6 times and had great results every time. It is really good.
Before I used it the first time I thought I had read the recipe wrong because I didn't see oil on it! I pm'd kakeladi just to be sure!

I go with kakeladies also and never had a problem and it tastes really good. The sour cream just gives it something.

I use the original "kakeladi's" http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe And I love it!!! Always kinda wondered about the oil, figured the fat must come from the sour cream, I've never had any complaints, just the opposite actually, so why mess with perfection?

I use the one with the oil. It's really stable with a firm but moist texture. I stacked my ocean cake, happy holiday's and phoenix cake with it and they were stable and tasty. It freezes well too. And doesn't really give me crumbs when I frost. I don't even crumb coat anymore.

I've been using the one with oil for around 5 years and I just love this cake. I use it for all of my wedding cake. I've stacked it as many as 6 high with no problem. When making white cake I only use egg whites....

I recently started making all my chocolate cakes with a chocolate wasc recipe on here. While it tastes amazing its just WAY too moist! It just completely falls apart, sticks in the pan, etc. That recipe has oil in it so im wondering if i cut out the oil maybe that would help? What do you think? Anyone else have this problem?

I used the chocolate recipe for my daughter's bday cake. But that was a wondermold. It unmolded fine and I torted it 3 times. But it was really nice and moist. I could see how a different application may cause an issue....darn....guess I'm going to HAVE to make a chocolate stacked cake to see what happens. You know...in the name of science and all.

Alrighty, wel lI'm going to make up my first set of layers with the original, no oil recipe. Seems like either one would be fine, but I'll go with the one with less ingredients on this one. Like I said, it's always been delicious for cupcakes!