Still looking for an answer to the above question ~ also, all of the WASC versions I've been using from here are working out great... but the white chocolate one, I didn't know how to add the melted white chocolate so it clumped in the cake batter & also, when baked, seemed to fall in the middle.
These turned out really light and airy & I'm not sure if I'm doing all this right... I wanted a dense strong cake for decorating that was still moist and yummy.
Help, if anyone reads this! Thanks :)