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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I was inspired by Chef #231556's Chocolate Irish Dream Cake and Chef #22015's review. Having made so many changes, it has become something new and delicious. Thanks chefs! Ingredients:
1 cup sour cream |
3/4 cup caramel liqueur (i used cask & cream) |
4 eggs |
1 (18 1/4 ounce) box white cake mix |
1 (3 1/2 ounce) box instant vanilla pudding |
1 cup white chocolate chips (a 12 oz. bag is approx. 2 cups, save rest for the glaze) |
1 cup white chocolate chips |
3 tablespoons confectioners' sugar |
3 -4 tablespoons caramel liqueur |
Directions:
1. Preheat oven to 350.
2. Grease & flour bundt pan or tube pan.
3. In a large mixing bowl, mix sour cream, Caramel Liqueur and eggs together until well mixed.
4. Add the white cake mix and instant vanilla pudding mix and beat for 2 minutes on medium speed.
5. Fold in 1 cup of the white chocolate chips.
6. Pour batter into pan and bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
7. Cool in pan 15 minutes, then remove.
8. Melt 1 cup of white chocolate chips (I do this carefully in the microwave).
9. Add the confectioner's sugar and Caramel Liqueur, mix well with a fork.
10. Drizzle the glaze on the cake.
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