to DH Classic White cake mix to make it more moist? I've made this according to the directions on the box and it comes out dry and cracking every time. 
I have a box of Wh Ch pudding mix I can add but what else can I add that will still keep it looking white? Another egg white? More oil? Water? 
I make it according to the box but overpour on my oil a smidge and add an extra egg, I also add a flavor enhancer to my white.... HTH 
You should try the White Almond Sour Cream recipe in the recipe section. I got rave reviews from it. It's really moist! I also played with the recipe using a yellow mix and I find that even better tasting than the white.
Also, the cracking is a result of a high oven temperature...lower it a bit, to maybe 325, and cook it longer.
HTH
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