White Cake

Moist white cake.


  • 1 1/2 box of white cake
  • 4 TBS Cook & Serve vanilla pudding
  • 1 1/2 cup water
  • 2 egg whites
  • 2 whole eggs
  • 2 TBS oil
  • 4 oz sour cream
  • 1 TBS flavoring


  1. Mix all ingredients appx a minute, scrape bowl and continue to mix until well blended. Bake at 350 degrees.

Comments (9)


Duncan Hines is having a boat load of trouble with their box mixes so I'd avoid that brand and I would also avoid other brands that already have pudding in the mix so as not to double the amount of pudding in this recipe. I always use instant pudding in my cake mixes and am surprised that this one uses cook and serve. Learn something new every day!


Duncan Hines is the only cake mix I use. Everyone LOVES it. No problems. But, then again, I don't use the ones with pudding in it. The white and fudge chocolate are my fav.


There is nothing wrong with cake mix!!!!! Its not like they use fake flour to make it. The company who makes the cake mixes use the best ingredients. I used to work for at the Betty Crocker Company and really it is no different. All they do is get the ingredients together and package them up. Its the same as when people take all the ingredients for a chocolate cake and jar them up and give it as a gift in a nice container, what is so lame about that???? Its our over dated flour, baking soda, baking powder and bad eggs that are worse. The cake mixes are safer. At Bettty Crocker everything is about Quality Control and using the best ingedients. Yes, cakes from scratch are awesome but not everybody is a great baker like you or have the time. I myself am a great baker but I started out with cake boxes as I am sure you did too!


I kind of thought it was cheating and a bit deceitful too when I first heard about mixes until i tried it. Most recipes call for some sort of flour in addition so its not fully "cheating". Most people want really moist cakes and I have heard of customers complain when they get scratch cakes due to the different textures they arent used to. Boxed cakes are always moist and fluffy. All theyve done really is mixed flour with flavours and baking soda i suppose. we still add the oil and eggs as well as milk just as from scratch so not so much different.....LOL


Sometimes People dont have time or ingredients in their pantry to make a scratch mix, I know when i make cakes and cupcakes for our school id rather use packet jobs over scratch, 1 i can have them prepared in half the time, and 2 less mess to clean up. I still make scratch mixes all the time, but sometimes it just isnt feasible to do so! Thanks for the recipe, i will try an aussie version of this and let you know how i go. :)


Nothing wrong with boxed mixes, they are consistent and very flavorful all of the time. Far too many times bakers boast about their wedding cakes "made from scratch" and 7 times out of ten, people complain that the "cake at the wedding was awful. " At least my cakes are consistent and actually good! However, I am just the opposite in fondant. Fondant made from scratch is by far superior than the plastic tubbed, yucky flavored fondant on your typical cake. I tell people you have to taste the fondant, after they gingerly peel it off the cake. Once they taste it, they are hooked. I will never use the plastic tasting fondant on my cakes. I hope I didn't offend anyone, just my opinion.

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