White Chocolate Bunt Cake

We were all in Dallas last weekend for my niece, Madeleine Boudreaux's, directing debut as a senior theater major at SMU. The play, This Sweet Affliction, was amazing and definitely the highlight of the weekend, but second runner up would have to be this white chocolate bunt cake that my sister, Jamie, made.

Now Jamie and her friend, Julie, call this the Nothing Bunt Cake after a bakery in Allen by the same name. Just mention the name of the place and Jamie's entire family swoons!! And heads up Rustonians, there's a Nothing Bunt Cake in Shreveport on Youree Drive.

The cake didn't last long enough for pictures, but I'm sure it looked just like the one in this picture. ;-)

In case you're not headed to Shreveport anytime soon, here's the recipe.....


Ingredients:

1 pkg. white cake mix
1 (5 oz.-ish) pkg. instant white chocolate pudding (can substitute vanilla)
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c/ oil
1 1/2 c. white chocolate chips, chopped into smaller pieces
2 (8 oz.) pkgs. cream cheese softened
1/2 c. butter softened
3-4 cups powdered sugar
2 tsp. vanilla extract

Directions:

Cake 1. Grease and flour bunt pan. Preheat oven to 350 degrees.
2. Mix first six ingredients with a beater.
3. Fold in chocolate chips.
4. Pour mixture into prepared bunt pan.
5. Bake for 45-50 minutes or until toothpick comes out clean.
6. Remove from pan. Let cool for 20 minutes. Remove from pan.

Icing
1. In a medium bowl, cream together the cream cheese and butter until creamy. 
2.Mix in vanilla.
3. Gradually add powdered sugar, starting with 2 cups, and adding more until nice and thick.
4. Pipe icing onto cake in stripes.  (You can use a Ziploc bag with a corner cut open.)

Love ya'll, 

Shelli

Life is uncertain. Eat dessert first.

 ~Ernestine Ulmer