I came. I saw. I (finally!) kicked some bundt cake a**. Yep – took me 3 tries until I decided to
purchase a new bundt cake pan. It is all about the equipment. Mind you, we did not throw away the other 3 cakes. They were all consumed - they were delicious - they just weren't pretty.
"All that I am, or hope to be, I owe to my angel mother." Abraham Lincoln
Happy Mother’s Day to everyone who loves, inspires, teaches,
shapes, develops, hugs and giggles with a little one (or two or more)!!
Happy birthday Hannah!
Ingredients
|
White Chocolate Raspberry Bundt Cake |
For the cake
- 1 pkg. white cake
- 1 (5 oz-ish) pkg. instant white chocolate pudding (although Hershey’s
instant White Chocolate pudding is 3.56 oz) or vanilla pudding if you can't
find white chocolate
- 1 c (8 oz) sour cream
- 4 large eggs
- ½ c water
- ½ c oil
- 1½ c (12 oz) white chocolate chips, chopped into smaller
pieces (I did mine in the mini food processor)
- 1 c raspberry pastry or pie filling (I found
"Solo" brand pastry/cake filling at Central Market or you can use
raspberry pie filling too)
For the icing
- 2 (8 ounce) pkgs. cream cheese, softened
- ½ c butter, softened
- 3-4 c powdered sugar
- 2 tsp vanilla extract
Grease and flour a bundt pan and preheat your oven to 350 degrees.
Mix first six ingredients together with a beater. Fold in white chocolate
chips.
Fill prepared bundt pan with half of the batter. Spoon half
of the raspberry filling in separated spoonfuls over the batter (so it looks
like separate clumps of filling over the top). Using a knife swirl the filling
through the cake. Do not overdo it! Only swirl around 2-3 times. Pour remaining batter in evenly and spoon in
remaining pie filling, repeating the "swirling" process above.
Cook in oven at 350 degrees for 45-50 minutes. Check for doneness (toothpick, skewer, etc. If it does not come out clean, place the cake back
in the oven for 3-5 min at a time until it does.
Remove from oven. Let cool for 20 minutes. Flip over the pan and remove. (Favorite Family recommends putting the cake on a serving plate, wrapping it well in Saran Wrap, and letting it sit
overnight in the refrigerator before frosting and serving.)
To frost: in a medium bowl, cream together the cream cheese and butter
until creamy. Mix in the vanilla, then gradually stir in the powdered sugar
(start with 2 cups then keep adding more until it is nice and thick). Fill a Ziploc bag with the frosting and cut off
the bottom corner depending on how big you want the "frosting
strips." Frost cake by squeezing out the frosting from the outside of the
cake toward the middle.