White Chocolate Bundt Cake

I got this recipe from my Aunt Kaye, and I have to tell you, this cake is amazing. Make it for something fancy, or serve it with all of your fresh raspberries this summer. You're welcome.

The Cake

1 Betty Crocker yellow cake mix with pudding in the mix
4 oz. instant white chocolate pudding mix (or you can use cheesecake flavor pudding)
1 cup low fat sour cream
1/4 cup canola oil
2/3 cup skim milk
1 egg white
2 eggs
1/2 cup white chocolate chips
1/2 cup finely chopped pecans

Coat a 10" bundt pan with non stick cooking spray. Combine cake mix through the eggs in a bowl, blending until well mixed. Stir in white chocolate chips and pecans.

Bake at 350 degrees for 40-50 minutes.

The Glaze

1 1/2 cups icing sugar
1/4 cup skim milk
1 Tablespoon almond extract

Mix in a small bowl. Cool cake for 10 minutes in pan before inverting on a serving plate or cake stand. Brush glaze on with pastry brush to coat cake. I just drizzled it over the top and used the back of a spoon to smooth it all over the cake. If desired, you can sprinkle powdered sugar on top of the glaze.

The Raspberry Sauce

1 10 oz. package frozen raspberries in syrup
1/4 cup sugar
2-3 Tablespoons orange juice

Drain 1 package raspberries and discard juice. Puree the rest in blender and strain if desired.

If you can't find raspberries in syrup, make your own heavy syrup by dissolving 3/4 cup sugar in 1/2 cup boiling water. Puree a bag of whole raspberries in the blender and slowly add enough of the syrup (not all) to make raspberries pourable. Add orange juice.

Add this to a bag of frozen raspberries

The Assembly

Garnish the cake with fresh raspberries.

To serve, first take a slice of cake. This is what the cake looks like with the pecans and white chocolate chips inside. It is so moist.

Then top it with raspberry sauce. Drizzle a little extra on the plate so you can dip the cake in it.

Top it with sweetened whipped cream and fresh raspberries. Delicious, I tell ya. Enjoy!