I made this for my MIL birthday and turned out to be delicious. Very simple and delicious! Also, it tastes great with raspberry filling.
Ingredients
1 box white cake mix (any brand of your choice)
1 small box white chocolate instant pudding
creme brulee coffee liquid creamer
egg whites ( as specified on the box) + 1 extra
vegetable oil (also as specified)
water
Instructions
Prepare cake mix as directed except add half water half coffee creamer in amount called for on the box and add the dry pudding mix to the dry cake mix.Bake at the time and temperature specified.
I made this as cupcakes with a strawberry infused buttercream icing. Fabulous! Everybody loved them. Thanks for sharing the recipe. Super easy and great-tasting!
Great recipe. Made as cupcakes for a baby shower over the weekend and they were a huge hit. I like that this recipe is easily substituted. Right now, I have one in the oven I made with a French vanilla cake mix, French vanilla pudding, and Italian sweet cream coffee creamer. I've also contemplated using a chocolate mix with Almond Joy creamer. There are a lot of possibilities and that could be my favorite thing about this recipe! Thanks for sharing!
I have made this cake and it is wonderful. I tried raspberry and strawberry filling with white chocolate ganache frosting, both are delish , I have covered with fondant no problems.
Thanks for sharing this great recipe.
@MIcakelady it turns out pretty dense for me. I pretty much only do fondant and have never had problems. I have carved it (nothing too crazy though) as well.
Love this recipe. Cake is awesome I have my second in the oven now. This time I will be making a creme brûlée buttercream. Made by substituting the creamer for the heavy cream I use in my buttercream
I think this sound like a really good cake. And i would luv to try it. :)
will deff be trying this one sounds great....love creme brulee
Sounds wonderful!! What would be the best icing for this?
What type of frosting are you using?
I am only able to find the sugar free white chocolate pudding. Do you thinkthat is an acceptable substitute?
Sound good, but how much coffee creamer and how much water???
This really does sound good. I think I'll give it a try and use Swiss Meringue Buttercream.
@ Ellie1985 - Use the amount of water shown on the cake mix but substitute 1/2 of it with the creamer.
Where do you get the Cream Brulee coffee creamer. I can't find it anywhere?
Refridgerator section by the milk. I'm trying this one out tonight.
made some cupcakes, very delicious.
what filling has everyone used with this. i made the cake and it was tasty.
This recipe is fantastic. Made this as a cake and cupcakes with strawberry buttercream and got rave reviews. Thanks for sharing!
I made this as cupcakes with a strawberry infused buttercream icing. Fabulous! Everybody loved them. Thanks for sharing the recipe. Super easy and great-tasting!
Great recipe. Made as cupcakes for a baby shower over the weekend and they were a huge hit. I like that this recipe is easily substituted. Right now, I have one in the oven I made with a French vanilla cake mix, French vanilla pudding, and Italian sweet cream coffee creamer. I've also contemplated using a chocolate mix with Almond Joy creamer. There are a lot of possibilities and that could be my favorite thing about this recipe! Thanks for sharing!
This is an awesome recipe!! Thank you for sharing!! I made this for my office with a brown sugar buttercream. It was gone within minutes!
How dense does this yummy sounding cake turn out? Has anyone carved or used fondant with it?
I too am curious if this will hold up well w/ fondant.
I have made this cake and it is wonderful. I tried raspberry and strawberry filling with white chocolate ganache frosting, both are delish , I have covered with fondant no problems. Thanks for sharing this great recipe.
@MIcakelady it turns out pretty dense for me. I pretty much only do fondant and have never had problems. I have carved it (nothing too crazy though) as well.
Love this recipe. Cake is awesome I have my second in the oven now. This time I will be making a creme brûlée buttercream. Made by substituting the creamer for the heavy cream I use in my buttercream