Has anyone ever added white chocolate chips/chunks to the WASC? Do they fall to the bottom or do they mix nicely? Same question for melted white chocolate added to the mix? Thanks!
I have added white chocolate to a cake mix before, but I don't remember how much or if I could taste it in the cake. There are some recipes that use finely chopped white chocolate mixed into the batter at the very end. I think you would be able to taste it better this way, but I really don't know. Sorry I couldn't be any more help.
Maybe toss them in flour? I've never tried this method before but I've read about it here on CC. Now I'm envisioning a white chocolate macadamia cake made with those mixed baking packages they sell in stores.
I've never tried this before, but when I watch cooking shows they dust them in a little flour to keep them from falling to the bottom.
If you fold in the chips right before you pour them into your pans they will not sink. Never added melted chocolate can't help you there, but I have seen recipes on www.allrecipes.com where they add melted chocolate to the batter.
I haven't added melted chocolate to the WASC, but the recipe I use is really good. It's my favorite!
1 box Betty Crocker White Cake Mix
1 small box Jello Brand White Chocolate Instant Pudding
1 1/4 cups milk
1/2 cup canola oil
6 oz. melted white chocolate
Thank you all! I am hungary for some right now. I think I will try and post my results.
I've made the raspberry white chocolate cake recipe on here before (both with and without the raspberry extract) and OMG!!! It was good both ways. When I made it without the raspberry, i substituted with vanilla extract.