I'm new to this site and am looking for the WASC recipe convo?
Here's a couple from the search feature: http://www.cakecentral.com/forum/t/37179/white-almond-sour-cream-cake#post_346469
The *Original* WASC recipe as I posted it years ago :)
@kakeladi You're reply to this was very timely. I use your WASC recipe for most of my cakes. I have a request for a white chocolate cake and everything I find uses a packet of white chocolate pudding (I don't like using pudding, and its not available in Canada anyway) or a white chocolate flavoured Toriani syrup or coffee creamer, neither of which I want to use.
I was hoping you could give me an idea of how much melted white chocolate I could add to the recipe (I was thinking 6-8oz) and if I needed to do anything else.
Wellllllll........ I never tried one but I would think at least 8oz should do it. My luck with using melted white choco wasn't very good. Usually it would 'freeze' up/lump when added to something that wasn't hot already. Not sure why you don't want to try the Toriani syrup as that probably would be my choice.
I don't get this request very often. Personally, I would have preferred a white cake, with a white chocolate buttercream. But the customer wants everything white chocolate. LOL.
I would melt and cool and probably add a bit of the batter to the chocolate before adding it back to the rest of the batter.
Thanks for your help. :)
I found it!! Turned out wonderful!! Thanks ladies!!