White Choc Cake Batter...help..please!!
Decorating By TiffTurtle Updated 20 Oct 2006 , 2:10pm by crafty01
i really want to make a white chocolate cake ...i have a white cake mix and was wondering if i could add a bag of melts white chocolate chips to the batter....would this work? and if it did could i still use my cake mix entender? (flour sugar, sour cream and egg)
Hi, I use the extender recipe that calls for a small box of instant pudding, and use the white chocolate pudding, then the sour cream, eggs and I use around 4-6 oz of white chocolate chunked up. This way, it melts all the way. I don't know if chips would melt all the way. I have used chocolate chips in cakes and they don't. So, it would depend on if you want a "chip" in it, or only the flavor (by using the bakers chocolate). Hope this helps a bit.
tiffysma....i was searching around to see what i could find and i found where you had posted that recipe back at the first part of Oct...ty so much for your help...imma be making one tomorrow and i cant wait to try it...and i have got white chocolate chips will work ok? on the bag it says white chips made with real cocoa butter
Yes, here's my recipe for White chocolate cake.
I make a White Chocolate Cake doctored from a mix. 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.
For WC butterceam, I just melt the white chocolate and add to my regular buttercream recipe (after it has cooled a bit). Again - a great tip from Emeril is to melt the white chocolate with a little milk to keep it from scortching.
As long as the white chocolate chips say that are made with real cocoa butter they will be fine.
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