I only use King Arthur flour now - for all my breads and muffin recipes I sub your White Wheat flour and they come out wonderful. I haven't tried this recipe yet - it looks great, but I had a question about subbing something in. My daughter's favorite cake is White Chocolate Raspbery cake - the only drawback I have is that the recipe calls for a box white cake mix (since I don't use mixes for anything else, I can taste the "box"). Any suggestions for adding 6 squares of white chocolate to this recipe? In the original recipe it is melted with the butter.

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