White Chocolate WASC Cake
White chocolate lovers, be prepared to fall madly in love with this cake! Using the WASC (white almond sour cream) cake recipe as a base, and then adding high quality Ghirardelli white baking chocolate leaves you with a soft cake with a luxurious flavor! I highly recommend sneaking a bite while it is still warm from the oven... it just melts in your mouth!
To begin this recipe, pour 1 box of Duncan Hines Classic White cake mix (15.25, 16.5 or 18.25 oz) to a large mixing bowl.
Next, add 1 cup of all purpose flour to the bowl.
Add 5 1/4 ounces of granulated sugar to the bowl.
Next, add 3/4 teaspoon of salt to the bowl.
Lightly mix and fluff ingredients together using a wire whisk. Be sure to break up any clumps of cake mix. Set large bowl aside.
In a smaller bowl, add 4 large egg whites.
Add 2 tablespoons of vegetable oil to the bowl.
Add 1 cup of full fat sour cream to the bowl.
Add 1 teaspoon of vanilla extract.
And pour in 1 1/3 cups of water.
Use a wire whisk to whisk wet ingredients together.
Pour the wet ingredients into the large dry ingredients bowl.
Use an electric hand mixer to blend ingredients together until well blended (about 30 seconds to 1 minute 30 seconds). Be careful not to over mix the batter.
Next, break into pieces 8 ounces of Ghirardelli white baking chocolate. Place chocolate pieces in a microwave-safe bowl.
Place bowl in the microwave and melt in 30 second increments until chocolate is melted. Be sure to stir after every 30 seconds to keep chocolate from burning. Chocolate should be warm or slightly warm... not hot!
Pour chocolate into the cake batter.
Use a rubber spatula to stir the white chocolate into the batter. Be sure to mix chocolate in evenly and thoroughly.
For cupcakes, bake at 350 degrees until done.
For cakes, bake at 325 degrees until done.
And that's how you make this delicious white chocolate cake! I hope you have enjoyed this tutorial! God bless!!