This cake started out as WASC but has morphed into a million different flavors, this is one of them. This is my signature white cake. Once again a very moist and sturdy cake, I stack it and carve it all the time.
I thought I was being creative when I named it White Velvet (because it has a tiny bit of white chocolate flavor, the same way Red Velvet has a tiny bit of cocoa flavor) but alas I was’nt, about a million other’s beat me to the punch…lol.
- 1 box white cake mix (I prefer Pillsbury)
- 1 cup flour
- 1 cup sugar
- 1 cup sourcream
- 1 4oz box white chocolate pudding
- 1-1/4 cups White Chocolate Mocha coffee creamer (Internation Delight)
- 1/3 cup oil
- 4 egg whites
- 1 tsp clear vanilla (you can use pure vanilla but it won’t be a pure white cake)
Sift dry ingrediants together mix in wet until combined, continue to mix on medium for 2 mins.
Bake at 325 degrees until toothpick comes out clean.
This recipe can be doubled.
It does’nt rise as high as other cakes so make sure to fill you pans 2/3 or a bit more.