Asked to Bring Cake? Holiday Bundt Cake: White Chocolate Bundt Cake
- Author Holly Clegg
- Published February 12, 2010
- Word count 389
Holiday season can be hectic! During the holiday time, have fun with the variety of different shaped Bundt pans—where you truly can turn a cake into a centerpiece or show-stopper treat. Bundt cakes are one-stop cooking-dump and stir and bake! Beginning with a cake mix, white chocolate, and almond extract, this cake becomes an extraordinary dessert. When you are asked to bring a cake to your next party, don’t stress and make this simple White Chocolate Bundt Cake. Another one of those recipes, my daughter, Haley, makes in literally minutes. I keep these pantry-friendly ingredients on hand to whip up this unbelievable cake in a pinch. Best of all, this cakes freezes well. Make the cake, freeze and drizzle the icing on when defrosting—the cake becomes your time-saver emergency cake! And, I promise once you make this cake, you will turn to this recipe over and over again, as you won’t have a choice as White Chocolate Bundt cake is my most requested and will quickly be yours.
White Chocolate Bundt Cake from Holly Clegg trim&TERRIFIC Freezer Friendly Meals (hollyclegg.com/books.cfm), for more recipes check out thehealthycookingblog.com.
Makes 16 servings
1 (18.25-ounce) box yellow cake mix
1 (4-serving) box instant white chocolate pudding and pie filling
1 cup fat-free sour cream
1/4 cup canola oil
2/3 cup skim milk
1 egg
3 egg whites
1/2 cup white chocolate chips
1/2 cup chopped pecans
1 1/2 cups confectioners' sugar
1/4 cup skim milk
1 tablespoon almond extract
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Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.
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In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips and pecans.
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Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean.
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In small bowl, mix confectioners' sugar, milk almond extract; set aside.
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Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.
To Prepare and Eat Now: Slice and serve.
To Freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.
To Serve: Defrost, slice and serve.
Note: Different shaped Bundt pans allow for fun types of cakes.
Nutritional information per serving
Calories 318, Protein (g) 4, Carbohydrate (g) 51, Fat (g) 11, Cal. from Fat (%) 31, Saturated Fat (g) 3, Dietary Fiber (g)0, Cholesterol (mg) 18, Sodium (mg) 338,
Diabetic Exchanges: 3.5 other carbohydrate, 2 fat
Holly Clegg, the "Queen of Quick," is author of the trim&TERRIFIC cookbook series including a diabetic cookbook with the ADA Visit her website at [http://hollyclegg.com](http://hollyclegg.com) and check out her blog [http://thehealthycookingblog.com](http://thehealthycookingblog.com) .
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