Since it’s my day tomorrow I thought I would share one of my favorite cake recipe with you all.
White Chocolate Bundt Cake with Raspberry Sauce
Adapted from Holly Clegg’s trim&TERRIFIC Freezer Friendly Meals Cookbook
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 fat-free milk
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
Prep Day: Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray. 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. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean. In small bowl, mix confectioners’ sugar, milk almond extract; set aside. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.
2 – 10 oz. frozen raspberries in syrup, thawed, divided.
1/4 cup sugar
2-3 TB orange juice or orange liqueur
Prep Day: Drain 1 package raspberries and discard juice. Save juice from other package. Puree fruit, juice, sugar and orange juice or liqueur in food processor or blender; strain puree to remove seeds. Can in a glass jar until ready to use. Make sure to keep refrigerated.
To Freeze Cake: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.
Serve Day: Defrost, slice and place a piece of cake on a plate that has drizzled with raspberry sauce.
Note: Different shaped Bundt pans allow for fun types of cakes.