White Chip Pumpkin Spice Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is a recipe I received in the mail from my power company in their periodical. The original author is Judy Newberry. Ingredients:
1 (18 ounce) spice cake mix (duncan hines moist deluxe preferred) |
3 large eggs |
1 cup canned pumpkin |
2/3 cup evaporated milk (pet brand preferred) |
1/3 cup oil |
2 cups white chocolate chips |
3 tablespoons pet milk |
cinnamon (to taste) |
Directions:
1. Grease and flour a bundt pan; preheat oven to 350°F.
2. Combine cake mix, eggs, pumpkin, milk, and oil in mixing bowl. saving 3 tablespoons of Pet milk.
3. Beat with mixer at low speed until moist, then beat at medium speed for two minutes.
4. Stir in 1 cup chips.
5. Pour into bundt pan and bake for 40-45 minutes.
6. Glaze:.
7. Melt remaining cup of chips in microwave with 3 tablespoons of Pet milk.
8. Stir in cinnamon.
9. Drizzle over baked cake.
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