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.
white cake mix
1 1/2 tsp
Jello white chocolate pudding mix (3.3 oz)
International Delight white chocolate coffee creamer
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.