White Chocolate Bundt Cake (Cake Mix ) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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White on white. May skip the coconut and pecans and serve with a raspberry sauce. Ingredients:
5 ounces white chocolate |
1 (18 1/4 ounce) package white cake mix (without pudding) |
1 (3 1/2 ounce) package instant vanilla pudding |
4 eggs |
1 cup water |
1/2 cup vegetable oil |
1 ounce white chocolate |
2 tablespoons butter |
1 teaspoon vanilla |
1 1/2 cups confectioners' sugar (powdered sugar) |
2 1/2-3 tablespoons milk |
1/4 cup flaked coconut, toasted |
1/4 cup pecans, chopped |
Directions:
1. Preheat oven 350 degrees. Grease and flour 12 cup Bundt pan.
2. Finely grate 5 ounces white chocolate (food processor works quickly).
3. In large mixer bowl, combine grated white chocolate and next five ingredients. Mix at low speed about 1 minute; beat at medium speed 4 minutes. Pour into prepared Bundt cake pan. Bake in preheated oven until tests done with wooden pick, about 50-60 minutes. Let cool in pan 15 minutes; invert onto rack to cool completely.
4. Place cake on serving platter. Prepare White Chocolate Frosting; drizzle on cake. Top with toasted coconut and pecans.
5. White Chocolate Frosting: In heavy saucepan over low heat, melt 1 ounce white confectionery bar with 2 tablespoons butter or margarine. Remove from heat; blend in one teaspoon vanilla. Blend in 1 1/2 cups powdered sugar and 2 1/2-3 1/2 tablespoons milk until drizzling consistency.
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