Years ago I made a white cake from a mix; I don't remember which brand it was BC, DH or PB. It was horrible! It wasn't light, fluffy and moist like I am used to with a yellow mix. My cake mix of preference is PB (1 cup of pudding in the mix) What is it about white mixes? For those of you who make wc from a mix, is there a specific brand that gives lighter, fluffier, moister results? I heard somewhere that it could be the pudding. Like I said I don't remember which brand I used when I tried before. Come to think of it, this was when I first became interested in cd and I was trying different recipes. Now, I want to make a white chocolate cake with raspberry filling and wcbc icing. I have a recipe, but I may not have enough time to test mixes. Does anyone have any suggestions on what to alter in a bc recipe to incorporate melted wc? Should I add during creaming when I am adding my flavors, then alternate sugar and liquids until right consistancy?
Hi yummy,
This is from "The Cake Mix Doctor" book.
8 TBS (1 stick) butter, cut in pieces.
1 package (6 ounces) white chocolate, finely chopped
1 package cake mix
1 cup whole milk
3 large eggs (I would use 4 large egg whites)
2 tsp vanilla extract
Place the butter & white chocolate in a small saucepan over low heat.
Cook, stirring until both have melted, 3 to 4 minutes
Place the cake mix,milk, eggs, vanilla, & white chocolate mixture in a
large bowl. Mix on low for 1 minute, scrap sides and beat on medium speed for 2 minutes.
HTH.
Jo-Ann
P.S. She did say this will take on a pound cake consistency.
White Cake Mix, 4 egg whites, 1 white chocolate flavor pudding mix, 1 C milk, 1/2 C butter(softened), 1 tsp almond extract. Mix for 2 minutes, put batter in greased pans and bake as directed on the box.
This is the yummiest cake ever!
sure, you could use vanilla just as easily, I just really like the flavor of the almond extract in it. I'm sure any extract would work. I have used lemon extract before and that is yummy. I bet you could use a rasberry liquer too, that would be good!
Thanks everyone! I'm a little confused by to two recipes posted. Are you mixing the mix as instructed on box then adding egg whites and milk or is the milk a substitute for water in box ingredients? Why egg whites opposed to whole eggs?
The ingredients are in place of what is listed on the box. So you don't use the ingredients listed on the box at all, just the mix and what is listed here. You only use egg whites because if you add the whole eggs you will have a yellow cake and not a white cake. That is pretty much the difference between the two. White cake mixes have you add just egg whites even if you just go by the box instructions.
For my white cakes I use Duncan Hines white cake mix, all the ingredients on the box, Plus one small box of white chocolate pudding mix AND one whole egg. I don't remember where I got this recipe but I always get Rave reviews over it.
I do the same thing with other flavors also-find a complimentary pudding flavor and add an additional egg , this is on top of what the box calls for.
Just another one to try =)
Let us know what you try and how you like it.
Leily
Euphoriabakery, I'm going to try your recipe this weekend, it looks great! I live at a high altitude, do you think I'd need to adjust it?? That's the part that always messes me up here! Can't wait to move next month - at least my baking is bound to improve!! 
Thanks!
Y.
Just a side note:
I know everyone wants a fluffy moist cake, but I was concerned about everyone using white chocolate pudding mix in their cakes. I have a child who is severely allergic to chocolate and white cake has always been safe for him. I think your recipes sound wonderful and I am sure that I will trying one soon - just be sure that you tell your customers that there is chocolate in the cake!
According to the book at 350 degrees for 27 - 30 minutes. I always cook mine at 325 so a little longer if you do that another 5 - 10 minutes maybe.
I use a toothpick to test doneness(is that word). Just till it comes out "almost" clean otherwise if you wait until the toothpick comes out completly clean I find the cake too dry.
When I use a box cake, I always use and get compliments on the DH French Vanilla. I use it for my 'base" for many flavors. I tried BC once and did not like that mix.
In place of what is called for on the box, I'll use 1/3c of butter, 1 1/3c of milk/cream/half&half (whatever I have on hand), 1 1/2 tsp of extract(almond or vanilla) and about 4 egg whites. (if it's white cake - 3 eggs for any other)
I've used the white mix to make a lemon cake by adding in lemon zest and extract. Same with orange.
I've made it strawberry by mixing in about a cup of pureed strawberries and extract - a lady told me she had dreams about that cake.
I use the betty crocker white and then the cake extender recipe located on this site and it's fabulous!!! I have recieved sooo many compliments on its flavor and texture and how MOIST it was. People at work have tried it for me w/no frosting and they loved it's moistness (sp??) IT's awesome. I believe you can use the extender with any flavor cake mix??!! good luck
I never have any luck with PB. It never bakes up for me. I prefer BC supermoist myself. Never have a problem with it!!
If you can get your hands on a BC white sourcream cake it is AWESOME.
If you use whole eggs instead of just whites it will yield a n offwhite cake instead of white white but not as dark as yellow. It will be kinda of like the french vanilla in color.
I also like BC natural vanilla or French vanilla.
I use white chocolate or cheesecake pudding mix in my white mixes.
I like the Pillsbury cake mixe with a spoonful of meringue powder to make it rise higher.
Especially their strawberry one... never seen people eat cake so fast. My last cake, I planned for a large serving for each guest plus about 5 extra.... the cake disappeared in 5 minutes, luckily I had an extra cake I had made for practice that was all iced and ready to be eaten.. they ate almost half of that one too.
I only use BC but I add sour cream about a tlb. or so and pudding moist every time.
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