Hi everyone - please help! I've just made the white chocolate cake from the Cake Bible and I'm not happy with it. It's dry (probably overcooked) and the crumbs are really fine, which makes for a sandpaper taste effect. Once 'melted' in your mouth has a great taste but I can't give this to a customer and don't want to play around and make it again for this order.

I have a cake order for Saturday and need a tried white chocolate cake recipe or doctored mix recipe that I can trust without trying it out first! The order is for a 10" round ....

I know you guys can help me! Thanks!

Try a DH boxed mix with the Enhanced Cake Formula.
I have great luck with those.

I tried a scratch white cake and had the same problem!

http://www.cakecentral.com/cake_recipe-1599-Enhanced-Cake-Formula.html

Good luck!

Thanks czyadgrl ... I've tried the extender but not the enhanced.

Anyone know if I can add white chocolate to a white mix or vanilla mix?

I make a White Chocolate Cake doctored from a mix (just took one out of the oven). I use DH white cake mix, 1 cup buttermilk, 1/3 cup oil, 4 eggs and 6 oz melted white chocolate in 1/4 cup milk. Mix the cake mix ingredients and add the cooled, melted white chocolate at the end. This is one I made up from a scratch recipe that Emeril has for Buttermilk white chocolate. It is moist and good. He says to melt your white chocolate with milk to keep it from scortching.

thanks Tiffysma!

One question .... what if I don't have buttermilk on hand? I really don't have time to go to the store tonight. Sorry I don't play with recipes too much, I find ones I like and stick to them. This white chocolate cake has me baffled though.

Here's now to make a buttermilk substitute

Buttermilk or Sour Milk 1 cup

Mix 1 tbsp white vinegar or lemon juice with 1 cup milk, let stand 5 minutes OR
1 cup whole milk, 1 3/4 tsp cream of tartar OR
1 cup water, 1/4 cup buttermilk powder OR
3/4 cup of plain yogurt and 1/4 cup of milk
1 cup plain yogurt (for baking) OR
1 cup sour cream (for baking)

EDITED TO ADD: I've used the milk with the addition of vinegar before with good results. Can't attest to any of the others. Oh, and I got the substitution suggestions from http://www.recipetips.com/kitchen-tips/t-1-200/Food-Substitutions.asp for anyone who's interested. It's a pretty handy site.

I'd probably use 1/2 cup sour cream and 1/2 cup regular milk.

Better Homes & Gardens cookbook sub says:

1 cup buttermilk = 1 Tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes

OR

1 cup plain yogurt