I am making a white cake for a shower and was wondering if I need to doctor it in anyway, it is a DH white cake mix. I have only ever decreased the oil so it was a bit denser for torting. It was from the wilton ball pan directions. Anyone have any good suggestions? Thank you.

You could add cheesecake or white chocolate flavored puddings with an extra egg, or maybe a little clear vanilla extract!

Just my 2 cents worth

HTH

I LOVE the "Durable Cake for 3D and Wedding Cakes" from the CC recipe section. I get tons of requests for it, too.. so it's not just me

It starts with a DH yellow or white mix, add some pudding, sour cream, egg whites... very yummy!

There are a few different things you can do. I just made one last night. I used the DH French vanilla mix (but you could use white), I added the white chocolate instant pudding mix, 8 oz of sour cream, 1/2 cup oil, 1/2 cup of milk, 1 tsp vanilla and 4 eggs. If you want it "whiter" though, you could use 3 egg whites and one egg. This comes out extremely moist. If you want a slightly taller and lighter cake, you can also add 1 Tbl of Just whites powder. (Meringue powder might do the same thing, but I've never tried that).

The cake was extremely moist!!!! You don't really taste white chocolate - I think it just adds something a little more to the flavor though. I ususally use the french vanilla pudding mix but that will make the cake very yellow instead of white. I baked it at 325 in the center of the oven until it was done.

The Betty Crocker Golden Vanilla mix is excellent too. (It is the only BC mix I like, and I think I like it more that the DH French Vanilla).
I get many raves about this recipe!!!

I always add whole milk and melted butter to my white mix with real vanilla. It does change the color some but it taste wonderful!

What I do for a consistent white cake that gets RAVE reviews is this:
I use a DH white cake mix and add 3 whole eggs, 1 cup sour cream, 1/2 cup oil, 1/4 cup water, and 1 tsp. almond extract. Bake it at 350. Pure Bliss! I have one in the oven right now and my house smells like heaven. I have found this cake to be consistently moist. It is sturdy enough for torting and tiering and, as I said, it tastes fantastic.

http://www.cakecentral.com/cake_recipe-1977-25-Cake-Mix-extender.html

This is the one I use and it is awesome!

Thanks everyone I really appreciate the help. I will post my pic when it is done.