I have a request for a white chocolate cake. I have the scratch recipe from here on CC, but not everyone says it's great, so I'm hesitant to try it because I'm not a scratch baker. What do you all think about using a white box mix, doing one of the extender or Cake Mix Doctor recipes w/sour cream, vanilla, etc, and adding quality melted white chocolate?? Will this work??
thanks!!
I use white cake mix, a packet of white chocolate pudding mix & approx 1 Cup of melted white chocolate.
I know someplace on the threads in regards to the White Almond Sour Cream Cake someone did a white chocolate variation and it was supposed to be awesome. Unfortunately I cannot think of who did this or where it can be found, other than to say do a search of the forums on the WASC cake and white chocolate, perhaps something will come up.
I know someplace on the threads in regards to the White Almond Sour Cream Cake someone did a white chocolate variation and it was supposed to be awesome. Unfortunately I cannot think of who did this or where it can be found, other than to say do a search of the forums on the WASC cake and white chocolate, perhaps something will come up.
This is what I do. But, I only use vanilla extract, no almond. I would also add a couple of pkg. of white chocolate pudding mix. It just makes it soo moist and YUMMY!!
Beth in KY
Wow,
This filler sounds really really good. I have a pan that holds 2 cake mixes. Would 1 filler work for both boxes, or how much should I use.
Jen
The best way to figure that out is to get a big 2 quart container and fill it with water. Start pouring into the pan to the point where you would fill up with batter and measure how much water is in the pan. Then make a note of it. That's how many cups of batter you will need. When you make your cake batter, measure that too and that will tell you how much batter that recipe makes, which will determine how many batters you need. For example, if I have a cake pan which holds 10 cups of batter (a two-mix pan), then I would need EITHER two straight mixes (one mix = about 5 Cups batter) OR if I'm using a mix with an extender that makes 7 Cups of batter I'd need at least two of these with some left over. [Gosh I hope that made sense!] 
I know someplace on the threads in regards to the White Almond Sour Cream Cake someone did a white chocolate variation and it was supposed to be awesome. Unfortunately I cannot think of who did this or where it can be found, other than to say do a search of the forums on the WASC cake and white chocolate, perhaps something will come up.
This is what I do. But, I only use vanilla extract, no almond. I would also add a couple of pkg. of white chocolate pudding mix. It just makes it soo moist and YUMMY!!
Beth in KY
Ah!! I knew I heard it someplace before! 
I got this link from someone here on cc..and they luved it. goodluck http://allrecipes.com/Recipe/White-Chocolate-Cake/Detail.aspx
Quote by @%username% on %date%
%body%