White Chocolate Raspberry Swirl Cake

1 box white cake mix

1 cup all-purpose flour

1 cup sugar

¾ teaspoon salt

1 cup water

¼ cup oil

6 ounces white chocolate bar, chopped

1 teaspoon vanilla extract

4 large egg whites (or 3 eggs)

1 cup sour cream

3 or 4 tablespoons crushed freeze dried raspberries

½ teaspoon raspberry emulsion or extract (optional)

Drop of red food coloring (optional)

Heat oven to 325 degrees. Prepare three 8-inch round OR two 9-inch round pans by lightly greasing and flouring and lining bottoms with parchment paper. 

Place cake mix, flour, sugar, and salt in a large mixing bowl and mix together. Melt the white chocolate with the oil in a glass dish in the microwave. Stir smooth. Add the water, oil and white chocolate mixture, vanilla, eggs, and sour cream to the dry ingredients. Beat on medium speed for 1 to 2 minutes, scraping sides of bowl occasionally. 

Pour 16 ounces (about 2 cups) of the batter into a separate bowl. Stir in the freeze dried raspberries, raspberry flavoring, and coloring.

Pour white chocolate cake batter evenly in pans. Add spoonfuls of raspberry batter into white cake batter. Using a knife or chopstick, gently swirl raspberry batter into the white cake batter.

Bake for about 25 to 35  minutes. Cool in pans 10 minutes before inverting onto wire cooling rack.