Tuesday, August 7, 2018
RASPBERRIES & CREAM WHITE CHOCOLATE BUNDT CAKE: National Raspberry & Cream Day!
RASPBERRIES & CREAM WHITE CHOCOLATE BUNDT CAKE
1 package white cake mix
1 - 5 ounce instant white chocolate pudding
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup oil
1 1/2 cup white chocolate chips (Guittard) chopped into smaller pieces
1 cup raspberry jam (Bonne Mamma)
Grease and flour bundt pan. Preheat oven to 350-degrees.
Beat together first six ingredients. Fold in white chocolate chips. Fill prepared bundt pan with half batter. Spoon half of raspberry jam in small, separated spoonfuls over batter (so it looks like separate clumps of filling over top). Using knife swirl filling through cake. Swirl until there are lots of tiny swirls.
Pour remaining batter in evenly and spoon in remaining jam, repeating "swirling" process above. Bake at 350 degrees for 45-50 mins. (do "knife test" to determine doneness). If knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. Remove from oven.
Let cool for 20 mins. Remove from pan. Let cool.
You can frost this with a cream cheese frosting, but I usually leave my Bundt Cakes bare.