Hi. I use a white chocolate flavored syrup. If the recipe calls for 1 1/3 cups of water, I use 2/3 cup syrup and 2/3 cup water. Ends up delicious!
White Chocolate Cake
6 ounces white chocolate, coarsely chopped
1 box plain white cake mix (Duncan Hines)
2/3 cup water
1/2 cup vegetable oil
3 extra-large eggs
1 teaspoon pure Vanilla Extract
Preheat oven to 325 Degrees. Place rack in center of the oven. Generously grease two 9-inch cake pans with solid vegetable shortening then dust with flour; shake out the excess flour. Set aside pans.
Melt white chocolate in a small saucepan over low heat, stirring constantly, 3 to 4 minutes. Remove from heat and let cool slightly.
In a large bowl, place the cake mix, water, vegetable oil, and eggs. Pour in the slightly cooled white chocolate. Blend with a mixer, on low, for 1 minute; stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and mix for 2 minutes; scrape down more if needed. The batter should look well blended.
Divide the batter evenly between the prepared cake pans, smoothing it out with a rubber spatula. Place the pans on a cookie sheet, side by side in the oven.
Bake the cakes until they are golden brown and spring back slightly when lightly pressed with your finger, about 38 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. After 10 minutes, run a dinner knife around the edge of each layer and invert each onto a rack, then invert again on another rack so that the cakes are right side up. Allow to cool completely, at least 30 minutes or more.
hope u like
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