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Asked to Bring Cake? Holiday Bundt Cake: White Chocolate Bundt Cake

Holiday season can be hectic! During the holiday time, have fun with the variety of different shaped Bundt pans—where you truly can turn a cake into a centerpiece or show-stopper treat. Bundt cakes are one-stop cooking-dump and stir and bake! Beginning with a cake mix, white chocolate, and almond extract, this cake becomes an extraordinary dessert.
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 skim milk
1 egg
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

1. Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.
2. 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.
3. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean.
4. In small bowl, mix confectioners’ sugar, milk almond extract; set aside.
5. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.

To Prepare and Eat Now: Slice and serve.
To Freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.
To Serve: Defrost, slice and serve.
Note: Different shaped Bundt pans allow for fun types of cakes.

Nutritional information per serving
Calories 318, Protein (g) 4, Carbohydrate (g) 51, Fat (g) 11, Cal. from Fat (%) 31, Saturated Fat (g) 3, Dietary Fiber (g)0, Cholesterol (mg) 18, Sodium (mg) 338,
Diabetic Exchanges: 3.5 other carbohydrate, 2 fat

About Author
Holly Clegg, the “Queen of Quick,” is author of the trim&TERRIFIC cookbook series including a diabetic cookbook with the ADA. Visit her website at and check out her blog

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