I am working towards my fourth time trying to bake a chocolate version of wasc cake. I am pretty much using the same measurements except for using 6 eggs instead of 8 egg whites. Each time the cake has either been well done everywhere except for the middle, replaced in 325 degree oven for extra 10 min then 5 mins. until the center is not WET anymore (total cooking time-1 hour 10 mins. sometimes+) The cake is very "compacted"/dry- I guess you can say. It is nowhere near as light and fluffy as the yellow and white versions of WASC. What can I be doing wrong? Could it be the mix I am using- 2x betty crocker (which took the longest to cook) and once DH mix? I am in need of a chocolate cake this weekend and I am feeling very defeated right now........Just in case there is questions about the recipe used here it is:

2 box chocolate cake mix (DH and BC devil's food)
2c. flour, 2c. sugar, 1 1/2 tsp salt, 2 2/3 water, 1/4 c canola oil, 2c. sour cream, 6 eggs, and 2 tsp. vanilla.
Again I wanting the same fluffly light texture of the yellow and white wasc. Help!

I make this one and haven't had any issues. And it tastes great. The coffee really brings out the chocolate flavour.

http://cakecentral.com/recipe/amazing-chocolate-wasc-cake

it LOOKs as if you have everything right. What size are you making? it sounds like a larger cake. if you have any flower nails you can grease and flour them like you would your pan, put them in the middle of your pan flat side down and then pour your batter in. it's kind of like having a heating core.

also, have you checked your oven temp? I would think also that a chocolate wasc would need a little more heat than the 325 degrees.

depending on how big your cake is ...i have ALWAYS had to leave my cake in at least 15 mins longer than normal times

Before I found this website I found Edna's Design me a Cake website and had been making the wasc for the past 2 years without knowing it was the one on here. Anyway I made my own chocolate version of it and it works great for me ...cooks amazing in any pan I use and for cupcakes.

2 boxes chocolate fudge DH
2 cups flour
2 cups sugar
1 tsp salt
still the 8 egg whites
4 tblsp oil
2 cups sour cream
2 2/3 cups water
4 square bakers chocolate , melted

I also cook at 325 , like I said I have never had an issue at all with this recipe

Thanks everyone for responding. I am making a 9 x 13 oval pan. I have tried a flower nail in my cake pan, but to only find that the bottom of the cake was hard/very overcooked. I am scared to try that again. The fourth cake is in the oven. I used the link above. I post how it comes out!

This time the cake came out moist. I had to check it twice after the specified time so that the center could cook, but it had the familiar texture I was looking for.