I'm making a white cake out of the box for a baby shower, I'd like to know what I can add to make it a little better.I read on here the other day about someone using white chocolate pudding in the mix but I couldn't find any at the store the closest I could find was cheesecake or vanilla but I want the cake to be white. Anyone have any ideas using normal grocery items and what works best!

Thanks for any help!

hey, I know some people here have used caramel coffee-mate in the mix and that is s'posed to be very good .

I have used french vanilla pudding which made the cake denser.I have also used a few drops of butter rim loran oil.

did you searchthe cake mix recipe section ??

I have never tried the pudding trick. I'm not sure how to do it. I usually add extra vanilla or almond extract.

hey zonamom,
Wish I could remember who to credit for this one You can switch out the cake mixes and different pudding mixes to get different flavors. Kinda like a create-your-own cake They all have been delicious, I've tried MANY combinations and they are really good. (The cheesecake pudding addition is good!)
Here's the copy of the recipe...

Mine are very moist but when the bride and groom go to cut or the cake cutter in fact they crumble, so I am looking for recipes that you have tried or suggestions to this problem.
Well, I went on www.duncanhines.com and tried the create a recipe. Used the folllowing:
1 Duncan Hines Deluxe White Cake Mix
1 Jello Instant Pudding Mix - 4 serving size
4 large egg whites
I added 1/2 tsp. vanilla extract
1 cup sour cream
1/2 cup water
1/3 cup oil
Mix on low for 30 seconds, then on medium for 2 minutes. Then bake in greased and floured pan as per the box directions.
I tripled this for a larger sheet cake and I have to say, as much as I am not a big cake mix fan, it was darn good. It does sink a bit after it comes out of the oven, but it has a great texture and is nice and moist. So I would do it again. If you haven't tried out this site, it is pretty good. Probably would give it an A in my search for the best white cake. That would be A out of a rating that might possibly come up with an possible A+. Still, pretty darn impressive.

This is the recipe I use for my white cakes. It's awesome!! Moist, yummy and stays white.


http://www.cakecentral.com/cake_recipe-2322-20-White-Almond-Sour-Cream-Cake.html


Hope that helps, ~Denise

Thanks a bunch. I think I'll go ahead and try it with the cheesecake pudding...

The recipe that I use with cake mixes is:
1 box cake mix (any flavor)
4 eggs
1/2 Cup Oil
1 Cup Water
1 box instant pudding mix (any flavor) (4 serving size)

Makes a very moist cake every time as long as your oven is not too hot.

I just would like to add.... if the box calls for oil, use oil but some call for butter, so check your box and use what they ask for. And also, I use milk instead of the water, I find the taste to be a little richer that way. HTH.

[center]hey, I know some people here have used caramel coffee-mate in the mix and that is s'posed to be very good [/center

How much do you use??? Sounds good.

You replace some for any of the wet ingredients, either water of milk. And use as much as you want as long as the total wet ingredient is what the recipe calls for. HTH

For the creamer; if the mix calls for 1 1/4 cup of water I use 1/4 cup of creamer. It gives the cake a really good with out being too sweet. You'll need to play with it to get the taste you want. Good luck.

Thanks!!