Sunday, May 10, 2015

White Chocolate Raspberry Bundt Cake

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.

Since we are under a flash flood warning in Dallas, this is not the day to spend at the Arboretum eating my favorite lobster rolls.  So this Mother’s Day is all about the raspberry (and a 9 year old's basketball game).  Started with raspberry French toast casserole and will end it with this cake from Favorite Family Recipes. 

"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. 1 pkg. white cake
  2. 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
  3. 1 c (8 oz) sour cream
  4. 4 large eggs
  5. ½ c water
  6. ½ c oil
  7. 1½ c (12 oz) white chocolate chips, chopped into smaller pieces (I did mine in the mini food processor)
  8. 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
  1. 2 (8 ounce) pkgs. cream cheese, softened
  2. ½ c butter, softened
  3. 3-4 c powdered sugar
  4. 2 t 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.

1 comment:

minnie@thelady8home said...

Looks so soft and yummy!