I love the White Chocolate WASC by patticakesnc but it wasn’t quite “white chocolate” enough for me. With a few changes, this is perfect! I often fill it with fruit-flavored buttercream (specifically raspberry or strawberry). This recipe stacks well and can be carved as well.
Amount Ingredient 2 boxes white cake mix 2 c AP flour 2 c sugar 1 1/2 tsp salt 1 box Jello white chocolate pudding mix (3.3 oz) 6 eggs 2 c sour cream 4 T oil 1 c International Delight white chocolate coffee creamer 2 c water 2 tsp chocolate flavoring syrup (I use Torani in the coffee aisle)
Sift together dry ingredients. Slowly add wet ingredients in an electric mixer. Pour in prepared pans (1/2 full) and bake at 325 until toothpick inserted in the center comes out clean.
Yields 2 – 10″ rounds and 2 – 6″ rounds.