My sister is the source of this cake, but mom loved it as well. It is one of those cakes that you dream about after you’ve made it. It is gone too soon, and you always envy the person who got the last slice.
If you decide to carve the cake into a shape (you totally can, it lends itself well to being manhandled), the resulting cakepops are amazing. And while I’m only giving you the base white cake, you can add any kind of extract. Filling and frosting are up to you, but I’ve also added the buttercream my sister swears by.
Dreamy White Cake
- 1 box White Cake Mix
- 1 box Pudding (I use Cheesecake)
- 1/2 box of Dream Whip
- 4 Egg Whites
- 1 cup of Sour Cream
- 1/3 cup Oil
- 1 cup Water
Pre-heat oven to 350. Grease your cake pans really, really well. Mix all ingredients together until well combined (about 3 minutes). Fill the pans, and cook them from 25-30 minutes for 9 inch round pans OR 35-40 minutes for 9×13. Do not over-bake!!! Top with Buttercream Icing.
Buttercream Icing
- 1/2 cup Butter
- 1/2 cup Vegetable Shortening
- 1 teaspoon Vanilla
- 4 cups Powdered Sugar
- 2 Tablespoons Milk
Cream butter and shortening, add vanilla. Gradually add sugar, alternating with milk. Beat until fluffy.
