Years ago, I made a wc from cake mix and it was heavy not to moist. I don't remember which brand it was, never tried another wc since. I'm thinking I mixed it too long or on too high a speed. Does anyone have this problem, if not what mixes are you using? I love PB because of the pudding in mix to me it's the moistest of the two other leading brands (that's my personal opinion of course) but I am willing to try the others.
I love DH never use anything else and have never had a problem
I think white cake is just not as moist as a yellow, or butter cake... I do not perfer the taste, I kinda tell my customers that as well.
I make my cakes from scratch for people, but I have made several of the white box cakes trieng to improve on mine... but I just do not like the taste, very bland and dry...
But like you said that is my opinion...
You said you don't like the taste of wc. I don't remember what the taste is. I don't know what flavors you use in your white cake, I want to add vanilla flavor and melted white chocolate. Have you ever tried it like that, if not do you think it would make a difference with you and your customers taste buds?
I don't like wc either. If a customer says white I try to talk them into French Vanilla. It is very similar to white cake in the color, but it tastes much better. IMHO. 
I used to hate white cake, until I made up my own doctored recipe and now it is my favorite of my cakes! It is moist and yummy! I use 1 white cake mix, usually DH or BC. 4 egg whites, 1/2 C butter, 1 small pkg white chocolate flavored jello pudding mix, 1 tsp almond extract, 1 C milk. mix it up and bake as directed on the box. I swear this is the yummiest cake ever. I have also altered the recipe to make lemon or orange cake as well and it comes out yummy that way too. Just add 1/2 C fresh squeezed lemon or orange juice in place of 1/2 of the milk and 2 T lemon or orange zest.
Thanks everyone! With the french vanilla do you still add v. extract? How much do you think the fv will alter the taste of the wc? I would like to try your recipe too EB, but I use PB and they already have 1 c of pudding in the mix. I would use melted wc instead. It's good to know that it could be doctored. Question: Are you following the box directions? Are the egg whites, milk and butter substitutes for whole eggs, water and oil?
I would like to try your recipe too EB, but I use PB and they already have 1 c of pudding in the mix. I would use melted wc instead. It's good to know that it could be doctored. Question: Are you following the box directions? Are the egg whites, milk and butter substitutes for whole eggs, water and oil?
No I don't follow the box directions I just use the mix and the ingredients listed. I think most cake mixes have you put in just egg whites for white cakes, but I don't usually buy PB, however I have used DH or BC with pudding in the mix and still added the pudding and had it come out fine. The one I usually use is DH, White Butter Cake Mix, but I have used the regular BC too. I don't usually buy PB because it's more expensive here and I don't like it as much. Plus I almost always doctor my mixes with a pudding mix anyways, so don't need the extra pudding in the mix. I have never tried adding white chocoalte, but it sounds yummy.
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