I have been trying to get this wedding cake done. I have used the Amazing Chocolate WASC cake recipe and also the Durable cake for 3D or Wedding on the WASC cake I make it with Strawberry and on the Durable cake I have made it with BC Triple Chocolate Fudge cake mix. I also used the WASC recipe from Edna's site with the Chocolate and none of them are turning out. I am using a 14" square pan and they are all coming out clean when I check them, but are taking longer to cook then it says. I am using the flower nail method, everything looks great and they are starting to pull away from the sides of the pan when I take them out of the oven but both chocolate cakes collapsed and the strawberry cake even though my screwer came out nice in clean was really heavy and doughy when cool. Please help this is for my daughters wedding and I need a chocolate and strawberry cake ASAP! The smaller 6' chocolate also collaped in the oven but the strawberry did fine. the 10" WASC came out fine and the 8" one did also.

I will try to help you out. Here is a recipe that I use for my WASC cake. Everyone really loves it!
1 box Duncan Hines White Cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups milk
4 eggs (the recipe calls for egg whites, but I like to use the whole egg)
1 cup sour cream
1 tsp. almond extract
1 tsp. vanilla extract

I bake it at 325. I use a heating core in the center of my larger pans to bake evenly.

For my chocolate cakes by scratch, I use the recipe on the back of the Hershey's cocoa, except I use 1 cup of brewed coffee instead of boiling water. It is almost exactly the same recipe at Ina Garten's on the Food Network. I usually don't have a problem with this chocolate cake collapsing.

If you want a foolproof chocolate cake, you can use Duncan Hines Devil's Food cake mix. I add a box of chocolate pudding to the mix and I add an extra egg to the ingredients. I also use milk instead of water.

I hope this helps!

Good luck to you!
Gina