I baked the White chocolate poundcake recipe from the CCMD book with 3/4 c. milk and 4 eggs. I used a DH white cake mix. It baked up nice and tall but I was disappointed to find that it was dry. I am thinking of trying the white chocolate poundcake recipe in the original CMD which calls for 3 eggs and 1 full cup of milk. Do you think this would result in a moister cake? I was also thinking of going back to Betty Crocker cake mix, I have had good results with BC butter recipe golden cake mix.

These are trial runs for a family wedding cake I will be baking later this month so any tips would be greatly appreciated.
birdy

Hi Birdy,

If you are seeking moisture my suggestion would be to somehow add sugar; either directly or indirectly through the addition of a packet of instant pudding. Back in the early days on this board someone had responded to something I had posted and noted that sugar is hygroscopic, and thus if you increase the amount of it in a cake you should increase the cake's moisture.

Granted other factors play a role---current climate (you aren't in a high altitude are you?) and weather conditions, age of the ingredients, baking time, oven temperature (use an oven thermometer!)---but those factors held constant I believe you would note a difference if you added some sugar. Also, some of the best chocolate cake recipes have sour cream in the batter so since you are working with white chocolate (though technically not true chocolate) you might see a similar benefit.

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~T. Martin

Thanks T.

I appreciate your suggestions. I have seen white chocolate instant pudding in a few stores here, that may work. The cake did get a little moister after the first day but still was not as wonderful as some of the doctored recipes. Maybe I should stick to a simpler cake and work the white chocolate in via the filling or icing.
Thanks again,
birdy