Ive used the original WASC cake recipe a few times now and have the same problem....the center falls. I am a high altitude baker and am wondering if this could be a contributing factor. Any sugestions????

is it falling in the oven or after you take it out? if you disturb it while it's baking (like opening the oven door regularly to check on it or moving it around) that could have something to do with it. also, are you sure it's completely baked? do you use a toothpick or cake tester to check? it might be underbaked slightly.

yes did the toothpick test to make sure it was done.
frustrated!!!

what size pans are you using? if you're using a larger one, use a flower nail in the center, that may help. also, wait until you're pretty sure it's close to being done before you even think about opening the oven door. wish i could help more!

High altitude baking tips:

http://www.ochef.com/327.htm

http://www.brettagold.com/worksamples/articles/highaltbake.pdf

http://www.swcoloradohome.com/articles/food/020114_b.asp

http://www.epicurious.com/articlesguides/howtocook/primers/altitudebaking

http://www.kingarthurflour.com/recipe/high-altitude-baking.html

Cake and Mix Recipes for high altitudes:

http://www.highaltitudebaking.com/recipes.htm

http://aces.nmsu.edu/pubs/_circulars/Circ293.html

Duncan Hines high altitude adjustments:

http://www.duncanhines.com/products/cakes/moist-deluxe-classic-white-cake-mix

HTH

I love the flavor of WASC, but no matter how I bake it, the center ALWAYS falls. And I'm not high altitute. I've seen a million posts on here, about this topic. Most people have the same problem. AND, the toothpick comes out clean, you used the baking pan strips, and still the center falls.