Does anyone know of a moist white chocolate cake that can be made with a mix? I swear by CMD but I have tried her version several times and I just don't like it. My cakes are never dry but the white chocolate cake turns out that way for some reason. Is there some way to adjust the moisture content that I don't know about or another recipe perhaps? Thanks in advance.

I made one recently that was really good. I took a Buttermilk White Chocolate recipe from Emeril and converted it to use a cake mix.

I used DH Classic White mix, 1 1/4 cup buttermilk, 1 stick softened butter, 4 eggs, 1 TBS meringue powder, 1 tsp vanilla. Melted 6 oz white chocolate in 1/2 cup Milnot, in place of the 1/2 cup heavy cream (in the microwave on medium setting), stirred to ensure all melted and mixed. I added the white chocolate toward the end of the mixing, making sure it was mixed in as well. Baked in a bundt pan at 325 for about 1 hour. Very good! Light and soft, but firm texture and the white chocolate taste is there, but not overpowering. I really like the balance of the buttermilk and white chocolate. This could be baked in layers just as well.

I have a recipe for a whtie chocolate raspberry cake, I am sure you can just eliminate the raspberry extract if you do not want that flavor.

1 6oz white chocolate, melted
1 package white cake mix
1/2 stick butter, softened
1 cup milk
3 eggs
1 tablespoon raspberry extract

HTH!

I don't make it that often anymore but I always used a recipe from the Pillsbury mixes I used:

1 box Pillsbury white mix
1 1/4 c. water
1/3 c. oil
1 t. vanilla
2 eggs
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted

Combine all except for white chocolate at low speed til moist, then beat for 2 minutes @ medium; gradually beat in melted white chocolate til well blended.

The others sound wonderful, too-I just have to try them both!!

Thank you guys! Hey tiff..is milnot like evaporated milk?

Oh-I also added 1 T. meringue powder to each Pillsbury mix used!

Yes, Milnot is an evaporated milk, but this one has no cholesterol and doesn't have that "pet milk" taste. I know we have only one store here that carries it - Schnucks out of St. Louis. I think Milnot is based in St. Louis. But it is good stuff if you can find it. Makes caramel, german chocolate and those kind of frostings so smooth and creamy! Emeril's recipe calls for heavy cream mixed with the white chocolate to melt. I used the Milnot to cut down on the fat (like that would matter when you're adding white chocolate )

Thanks! Nah! The more fat the better! But I'm not too sure we have that..maybe we do and I just have overlooked it. I'll check . Thanks to all of you for your help.

Hey..what does the meringue powder do? Make it more dense?

That's exactly what my Wiliton instructor mentioned-that the meringue powder helps you have nice, tall cakes. Always seems to work out nicely for me.

I made one a couple of weeks back completely on the fly and it was terrific, and EASY. I used the DH butter cake mix, replaced the water and oil with 2% milk, added a box of white chocolate pudding powder and about 1/2 cup or so of finely chopped Wilton white chocolate. Mixed it all up, cooked per box directions and loved it. Can't wait to make it again next week!

Good luck!

Hmm..I'm definitely going to add the meringue powder then.

Ever since I started using meringue powder in my cake mix, my cakes come out beautifully. They are always tall and I've not had any problems at all with mounds in the middle of my cakes or sinking. I'd never make another cake without the meringue powder again.

[/quote]

Is that 16oz. of white chocolate or 1 - 6oz 'bar' of chocolate??? 16 oz seems like an awful lot!!![/quote]

It looks like there is a space between the 1 and 6 so I take this as one 6-ounce bar.