Hi.. I've been reading this thread and in the mood to try one too. Could anyone post a pic of the cake?
TIA!

yeah.. my DD went down to Beillingham today, so I asked her to check at the local Safeway.. Yeah they had the white chocolate raspberry, so she picked me up 3 large bottles. have to make a birthday cake and am going to try this. If it gets rave reviews, off the Bellingham I go to stock up
Thanks for the post...

About two or three days ago I finally got my butt to ShopRite to go food shopping and had figured that they'd no long have the White Chocolate Raspberry, but I was wrong.... Picked up five bottles (I left two in case someone else wanted some ). Anyway I'm trying to find my ice cube trays so I can freeze them I did find two so at least I can put those in ziplocks and start freezing more. It would be so much easier if I could find my others. But I now can't wait to try the WASC with the coffee creamer.

These cake cremers are great!

I had a thought. Wouldn't this cake be pretty to color part of it with red food coloring or some raspberry filling and swirl it into the white cake. Haven't tired it but thought it might be pretty.

I made WASC. Substituted 1 1/2 c of the water called for using creamer instead. I made the full recipe. Didn't sink to bad definetly more dense. I used white chocolate rasp. and honestly could not tell too much difference in taste just texture. But i did use the white choco. rasp in buttercream frosting and I LOVED that It tasted really good and the creamer taste came out very strongly. I think I'll stick to using creamer in frosting only. Allthough maybe the vanilla or creme brulle creamers would impart more flavor to the cake? But in frosting it is a hit. I also made a white choco. ganache using the creamer instead of the cream and it tasted very yummy!

I must be the only one that isn't extremely fond of using the creamers in my WASC cakes. For one thing I thought it was TOOOO sweet and I already cut my sugar back by a third because I think the original is too sweet also. When I added the creamer to the icing, again too sweet for me! Read the label, it has sugar and corn syrup in it totaling 6 grams per 1 TBS. serving. It may not seem like a lot but it should be factored into the equation if you do not like things overly sweet!

I just made the WASC cake with the white chocolate raspberry coffee creamer and my cake fell. Does anyone have any idea why. Thanks.

Okay, I just made the WASC and subsituted 2/3 of water for the White Chocolate Raspberry.. I took a spoonful of the batter and loved it, and I don't usually like batter.
I made the normal receipe, got 2 10" and a dozen cupcakes.. I found that it took a bit longer to bake then normal.. but they're just as moist as ever, even the cupcakes which I find usually are a bit drier than the cake, but I just ate a cupcake and OMG this is definately my new favorite. I've made Chocolate Ganache for the filling and icing.
I tried another cupcake with ganache on top, and found that the ganache took away from the flavor of the cake. Still tasted great though.

I will definately be putting this on my list for brides to taste, I hope they love it as much as I do..

Thanks again for posting this... I will be off to Washington state (since I can't find it in Canada) to buy some more and freeze it. Will also be sending an email to the company, begging them to keep this as a regular flavor!!!

Hopefully everyone else that loved it will send them an email as well... the more emails they get the better chance it will stay on the market..

I have sent my email to the company. If we all do this maybe we can keep it on the shelves!!!