White Chocolate Pound Cake...doesn't the name even sound delectable? All the cooks in my family have been baking the original Chocolate Chip Pound cake for years, and it is a crowd favorite! So I simply changed a few ingredients using our tried and true recipe, and the result was pure bliss for the taste buds! This is a perfect cake for luncheons, morning Bible Study snacks, teacher lounge treats, or just because you want to eat it:)!
White Chocolate Chip Pound Cake
1 box yellow butter cake mix
1 (8 oz) carton sour cream
1 large box instant White Chocolate pudding
1 1/2 cups white chocolate morsels
1/2 cup oil
1/2 cup water
Baker's Joy spray
With electric mixer, mix together cake mix, pudding, oil, water, and eggs. Mix well and add sour cream and white chocolate. Mix until well blended.
Spray Bundt pan very well with Baker's Joy. Pour batter into pan and bake at 350 degrees for 55 minutes. Insert toothpick or knife to check. It may need a full hour.
Remove from oven, and place cake stand or plate on top of Bundt pan upside down. Turn cake onto plate and allow to cool completely before cutting.
Sprinkle with powdered sugar for an extra special touch!
The fun Bundt pan can be found HERE. The glass cake stand is one of my favorite decorative pieces...it looks great with or without ribbon woven through the glass. Although this plate was a gift, I believe Hobby Lobby carries a similar piece.
Isn't it a pretty shape up close?
Add the ingredients to your shopping list, and let me know if you make the cake!