Making a cake, can I substitute some flavored coffee creamer in place of water? (White chocolate mocha)??

Yes, but only substitute part of it. For example if you have 1 1/3 cups of water in a recipe, use 1 cup water and 1/3 cup liquid, flavored coffee creamer. Once upon a time our cake club was meeting and we were experimenting with this and we discovered (we think it's from the sugar content of the creamer) that completely substituting the water for the coffee creamer did NOT work. We had all kinds of problems (don't recall the specifics offhand, I'd have to find my notes on it) but I do remember that's the ratio we came up with. My suggestion is to make a cake and replace some of the creamer then take notes (and come back here and tell us all about it!)

Recipe only calls for 1/2 a cup of water, in chocolate, I replace with coffee but haven't tried anything other than that yet!

So maybe only a 1/4 of the 1/2?

Yes, try that!

Thanks!! You're always so helpful!

I never thought of using creamer, will it add flavor and moistness or just flavor?

It added extra flavor and moistness -- and density. That was one thing we didn't anticipate. Some suggested cutting the sugar and others suggested adding a touch more salt. But I think it depends on what recipe you're using because they're all different.

Thanks!