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White Chocolate Two Layer Cake
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White Chocolate Two Layer Cake

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg white cake mix
4 large egg whites
1 cup water
1/3 cup vegetable oil
1 pkg Jell-O White Chocolate Pudding And Pie Filling
1 tsp almond extract
1 cup shredded coconut
1 tub (8 oz.) frosting (any flavor)
1 tub (8 oz.) Cool Whip Whipped Topping
1/4 cup coconut
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Let's Make It
1
Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pan. Grease sides and bottom of pans with shortening flour lightly. Blend cake mix, egg whites, water, oil, and white chocolate pudding in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add almond extract and coconut to batter. Stir till blended.
2
Pour batter in pans and bake for 28 to 31 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.
3
Gently fold in frosting into Cool Whip until well mixed. Place cake layer on serving plate. Spread frosting on top of layer to within 1/4 inch of edge. Place second layer on top. Frost top and sides of cake with rest of frosting. Sprinkle coconut over top after frosting. Chill till ready to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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