1 (18.25 ounce) package white cake mix
3 cups unsalted butter
3 egg whites
1 cup white sugar
1 (2 ounce) package unsweetened confectioners' sugar for decorating
1 (12 ounce) jar non-instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C.) Grease and flour a 10 inch or longer tube pan.
To Make Filling: In the bowl of an electric mixer, combine 2 eggs, one egg white, and 1 cup sugar. Beat for 2 to 3 minutes on high speed.
In a small bowl, stir together the eggs and sugar. Gradually mix in the two remaining egg whites until all of the whites form a soft paste. Spread the pudding mix evenly over the first layer, spreading the two thin layers of pudding, and then adding the meniscus top layer at the last minute. Repeat these layers, spreading the pudding.
To Make Gently Tinted Tiddies, blend together 2 egg whites, 1 cup white sugar, and 1 teaspoon vanilla. Spread slightly less than half of the whites over the center of each Tiddie Basket. Spread remaining whites evenly over top, creating a decorative band. Brush the Tiddies gently with hot water.
Bake 10 to15 minutes. Cool before cutting into squares.
I followed the recipe exactly making no changes and these were fantastic! Super easy & delicious. Thanks so much for sharing.
This cake was ok. I had to make some adjustments, but it was still basic cake taste-wise. Not much else I can add to nearly perfect 100% white chocolate frosting. My only negative comment is that the icing is a bit too sweet. I would cut it in half if I try it. :)
this is a great cake for love & chocolate lovers, i made it cuz i love white chocolate, but also because its a cake - not a cookie - and got pretty good results. i used parchment paper andedible parchment paper, as i always do with white chocolate cakes. i didn't use a cake mix - just fed both cakes 1/2 c plain chocolate chips and 1/2 c heavy whipping cream. added 2 tsp. vanilla and 2 tsp. vanilla and then 2 tsp. white chocolate chips and then 1/2 c chopped walnuts. yummy and fudge-ish!
We had a very chocolatey cake - almost cake-like taste. I adjusted the oven to 325 and it was delicious. I made two small changes: only about half the whipped cream and oil and substituted 1/2 c. dark chocolate chips. Oh, and I did not use an 8" cake pan....just filled the 8" cake pan (used a prepared frosting and frosting as a base) with about 3/4 c. and put the chocolate chips through the mixer first on low and then put the rest of the frosting on top -- it came out very moist and pretty. Hope this helps:)
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