I need a recipe for a wonderful chocolate cake and a wonderful white cake. I want them to both be moist. I will be making cupcakes with these and will be putting a white chocolate buttercream icing on them and then fondany decorations on top using my Cricut Cake. Any suggestions?
1 package Pillsbury Devils Food Cake (ONLY Pillsbury or you will not get the same result.)
1 large package Jello Chocolate Pudding (5.9 oz)
1 cup sour cream
1 cup vegetable oil
1/2 cup warm strong coffee (I use 1 tbsp Nescafe instant coffee per cup of water - excellent chocolatey taste)
1 teaspoon vanilla
a swirl of salt
Mix on 4 (kitchenaid mixer) for 2 minutes. Rises incredibly well, so fill cups about 2/3 full - I usually do one as a tester to see how much to use per cup. Bake at 350. My customers go absolutely ape over this cake. Watch not to burn, I don't time my cakes, I go by smell - you smell cake, check the centers with a toothpick. : )
Perfect vanilla cake - everyone on here loves it and so do I -
The Original White Almond Sour Cream Cake - Search on recipes(A word of advice - for the best results, always stick with pillsbury - I have tested others and it is not the same)
1 pillsbury yellow cake mix
1 cup flour, sugar, water, sour cream
1 tbsp of flavoring - I fill it most of the way with vanilla, then add almond and a touch of butter flavoring. The almond really makes it awesome.
Mix on 4 for 2 minutes. 350 til you smell cake! : ) (These don't get very brown on top to be done)
For a yummy white cake, I use the tip from "Hello Cupcake"--sub 1c of buttermilk for the water listed on the white cake box and then add an extra egg. If you want it to stay white, use only egg whites. I used this for a wedding cake and it went over very well.
You can do the same thing for chocolate cakes as well.
For chocolate cake, I sometimes substitute very strong coffee for the water on the box mix. It doesn't make the cake taste like coffee but it boosts the moisture and enriches the choco flavor.