Forgive me, I am sure this answer is somewhere, but I cant find it 
I am going to use Kakeladi's recipe, which is as follows. This says it is enough for 2 8 inch rounds pans. I am such a newbie, I need to know if it is okay to use 2 9 inch round pans instead, or if I really need to make 2 batches? Or is there a different WASC that would fill my 2 9" round pans?
Thanks 
Here again is the recipe; If you use zest it is just added to the dry ingredients. If you use fzn lemonade it is in place of the water.
Oh & no it's not dense and heavy but it's not a light and fluffy as a 'plain' mix would be.
Kakeladi's Original WASC cake recipe:
http://www.cakecentral.com/cake_recipe-7445-The-Original-WASC-cake-recipe.html
Yes you can you just won't get the same height. The recipe is for two 8" cake pans that are 2" high so instead of 2 - 2" layers they may only be 1.5" each (guessing here on the estimated height 
). This is of course assuming your pans are 2" in height to start with.
Your cake layers are going to be significantly smaller/shorter using the batter yield for an 8" round pan in a 9" round pan. (The resulting layer cake will not be 4" tall when filled/frosted.)
According to Wilton a (two inch deep), 8" round requires 3-1/2 cups of batter per pan while a 9" round pan requires 5-1/2 cups of batter per pan.
Everything you need to know to make, frost and assemble tiered/stacked/layer cakes:
http://www.cakecentral.com/cake-decorating-ftopict-605188.html
The above superthread has popular CC recipes for crusting American buttercreams and several types of fondant as well as WASC cake (with flavor variations) - and so much more.
There is:
baking help (how much batter per pan by size), hints and tips (flower nails, bake-even strips, lower oven temp., making your own pan grease, etc.)
smoothing and stacking help
illustrations of common cake support systems with complete directions
and more....
Get comfy, it's a long read.
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