White Chocolate Cake


(12 – 15 Servings)



  • 2 pkgs. “JIFFY” White Cake Mix
  • 1 pkg. (3.4 oz.) instant white chocolate pudding mix
  • 3 egg whites
  • 1/2 cup sour cream
  • 3/4 cup water
  • 3 white chocolate baking squares, finely chopped
  • 1 cup pecan, chopped (optional)


  • 1 pkg. (3.4 oz.) instant white chocolate pudding mix
  • 1/4 cup powdered sugar
  • 1 cup milk
  • 1 container (8 oz.) whipped topping, thawed
  • 2 white chocolate baking squares, grated
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White Cake Mix


Preheat oven to 350°F. Grease and flour a 13” x 9” pan.

For cake, combine cake mixes and pudding mix. In separate bowl, combine egg whites, sour cream and water. Add to cake mixture and beat 3 minutes on medium speed. Fold in white chocolate and pecans. Pour into pan. Bake 45 – 50 minutes or until toothpick inserted in center comes out clean. Cool completely. For topping, mix pudding mix, powdered sugar and milk on low speed until thickened. Gently fold in whipped topping. Frost cake and sprinkle top with white chocolate. Keep cool and refrigerate any leftover.

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