This is the White Wedding Cake Recipe I used.

8 egg whites
1 cup butter (2 sticks), room temperature only
2 cups granulated sugar
3 cups cake flour-sifted
2 teaspoons baking powder-sifted
1 teaspoon salt-sifted
1 cup half and half
3 teaspoons vanilla extract

I also added a packet of vanilla pudding as well, per suggestion.

Now...the taste is really good. But the texture is a bit..."foamy"...kind of dense...I'm not sure I'm expaining it right. I'm just wondering what causes that??? Is it an ingredient or something I did or didn't do? Any experts out there with knowledge? I would really appreciate any comments.

Thank you.
Angie

..buy Duncan Hines white!!!!!! LOL No, seriously, I don't have a clue. I do enhanced mixes because they're so darn predictible! Hope you find your answer~

Once the cake is baked, there's really nothing you can do to fix it...

Sounds like that is a butter cake recipe, and they are typically dense..

Let your husband or co-workers eat that, and bake another one.. My husband's co-workers eats all my failures..and they don't even know the difference, since they have no clue how a cake should be..taste is all that matters to them..

Thank you...you both made me smile I love Duncan Hines, too!!!! And my husband and his friends will eat anything!!!!!!!!! LOL.

I'm going to try a few more recipes...and I think adding the pudding may have messed it up.

I don't know...all I know is that my kitchen was a mess and I am too tired from cleaning it to want to play with flour for a while.

Thanks again!
Angie

You are going to get a more dense cake whenever you make a white cake that has butter in it. The butter and the half and half will give you a more dense cake because of the fat ratio but also because of the type of fat. The pudding will also contribute to the dense texture. If you are looking for a better crumb for your white cake, you are looking for a recipe that uses cake flour and shortening as your fat. A recipe that also has buttermilk in it will make a better crumb, a less dense cake. You will get almost a grainy crumb with those ingredients, sort of reminiscent of the grain of a cooked fresh turkey, for lack of a better description. Butter in a white cake tends to give more of a cornbread type of crumb.
Hugs Squirrelly Cakes

Thank you Squirrelly for your response. You have definitely made me understand what's going on. This is definitely a chemistry lesson!

Thank you, again! You described it perfectly..there are no crumbs!!!! Well, back to work. The perfect white cake awaits.

Angie

Thank You Squillelly, I printed this out and put it in my notebook. On the subject, Are there situations where a dense cake needs to be used? i would like to know that. Thanks

Haha, for dense people like me?
Well, they are really good for use for heavier stacked cakes, because along with the boards and dowels and support, they support weight well and make for a great structure. They are easier to sculpt too and you get a lot less crumb. They slice cleaner. They are also good when there is a risk of soak-through like when you use a soaking syrup or a fairly runny filling like fresh strawberries. They are easier to torte too, you get a cleaner job. They are great when you want a cake that you serve with a hot sauce like a caramel or a pudding type sauce as the cake doesn't turn into a soggy mush.
Hugs Squirrelly

Squirlley, Sorry , I didn't thank you for your answer a few days ago. but now I have another question: what cakes do you consider dense. Poundcake is one,right?

Thank You Squirelly, this will help. Again, I will put this in my file. I have come to rely on this site so much. It is somewhat like taking a course over the net!!