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

http://www.cakecentral.com/forum/t/746365/best-white-cake-recipe

The *Original* WASC recipe as I posted it years ago :)

http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

@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. 

Thanks,

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!!