white chocolate vanilla cake

I have an EXCELLENT one that I got from Cake Mix Doctor.

Let me go grab my book...

Okay...

1 stick of butter, cut in pieces
1 package (6 ounces) white chocolate, finely chopped
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
3 large eggs
2 teaspoons pure vanilla extract

Grease and flour pans. Preheat oven to 350 degrees.

Place butter and white chocolate in a small saucepan over low heat. Cook, stirring, until both have melted, 3 to 4 minutes.

Place cake mix, milk, eggs, vanilla, and melted butter and white chocolate mixture in large mixing bowl. Blend with electric mixer on low speed for 1 minute, then scrape down sides with spatula. Beat for 2 more minutes on medium speed, scraping down sides if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing out with the rubber spatula. Place pans in oven side by side.

Bake cakes until they are light brown and spring back when lightly pressed with your finger, 27 to 30 minutes.


- From Anne Byrn's Cake Mix Doctor

No problem

It has a very good texture to it. Almost like a pound cake consistency, because of the white chocolate.

Thanks for sharing oneprimalscream...I am going to try it too! It sounds so yummy!

I just made a few because I am on a white choc. cake quest. the one I was led to by Karateka was the White Whisper Cake from Rose Birenbaums Cake Bible along with the White Chocolate Mousseline. I did make one from a mix using the super enhanced recipe. Didn't like it. I have tried converting to mixes but everytime the box is opened a scent like saccharin wafts in the air. UGH! The only mix that I find tolerable after being doctored are the chocolate ones. But nothing like a scratch cake. It takes a lot of experimenting. From what is on the site, most people seem to tinker with the mixes anyway.

O.K, I am going to give in and make the recipe that Primalscream sent only because of her likable and unusual name .... and curosity.

Just my two sense worth....If you want to doctor up a cake mix try this recipe. I have used it with rave reviews.

1 white cake mix
4 eggs
1/4 cup oil
1/2 cup water
white chocolate pudding mix
1 cup of sour cream

It makes a very moist cake. The batter is thick when you pour it in the pans, but it bakes up high and light. Give it a shot. It makes great wedding cakes. I use this recipe with a white chocolate BC with raspberry filling.

I made the Cake Doctors Lemony White Choc. Cake. The texture was good but not what I was looking for. Someone from another board was generous enough to share this with me and iI am going to give it a try today:

1 box of white mix without pudding
1 cup flour
1cup sugar
1 small box white chocolate instant pudding

Mix lightly until smooth and creamy

Melt in Microwave , stirring occasionally

6 oz. premium white chocolat
1/3 cup oil

stir into cake batter just until combined.
Pour int prepared pans and bake until done.

Let me know if you try this. I will get back to later on in the day to let you know too what my conclusions are.

This sounds good I think I would like to try this may I ask what type of frosting would you use on this.

Molly2

i am going to try the White chocolate Cream Cheese frosting from the Cake Bible. Here it is for for 4 -1/2 cups:

9 ounces of premium white choc.
12 ounces of cream cheese softened
6 ounces of unsalted butter softened
1-1/2 tablesspoons of freshly squeezed lemon juice

Break the choc. into squares and place in top of double boiler. (I always use micro.) remove it before it is fully melted and stir until it till smooth. Allow to cool. It should not reach beyond 160 degrees.

Beat the cream cheese with the flat beater until smotth and creamy. Gradually beat in the cooled choc. until smoothly incorporated. Beat in The butter and lemon juice. Rebeat at room temperature to ensure smoothness before frosting.

Do not overheat the choc. It should be 160 degrees and no higher. Beat constantly while adding the choc to prevent lumping. If it does lump then it has to be put through a sieve. The BC may separate lightly if room temp is very warm. Then set in in a bowl of ice water and whisk. BC becomes becomes spongy on standing. Rebeat to restore the smooth texture. Don't rebeat chilled BC until it comes down to room temp.

Shirley Corriher, famed food scientist, claims this will hold up in hot weather on a wedding cake by decreasing the butter to 2 ounces.

Store at room temp 1 day, 2 weeks in the reefer, 2 months frozen.

For a 3 tier cake to serve 150:
1-1/2 lbs. white choc.
2 lbs. cream cheese
1 lb. butter unsalted
2 ounces lemon juice (1/4 cup)

When the choc. is melted and stir 'till it melts

That sounds sooooooo good

Thanks

Molly2

White chocolate cream cheese???? ODG, how yummy and I will have to try that!!!

OH, Please tell me it's not to late!!! I didn't give the comleat recipe.

Doctored White Chocolate Cake:

1 box white cake mix without pudding
1 cup flour
1 cup sugar
1 small box white choc instant pudding

Mix lightly to combine and add

1 cup buttermild
3 eggs lightly beaten
1 cup sour cream

Mix until smooth and creamy

Melt in mico 6 ounces of premium white choc.
1/3 cup oil

Stir into cake batter just to combine.
pour into prepared pan and bake.

Forgive me if I mislead you and ruined your cakes.