Microwave White Chocolate Cake
I adapted some milk and dark chocolate cake recipes for this one. It's extremely rich and moist. It's really good with a side of raspberries or strawberries. Microwave White Chocolate Cake Note: My microwave is around 1100 watts, so your cooking time will vary based on your microwave. For conventional oven, I'd guess baking at 325 for 70 minutes or so should work. The batter is thick, though, so again YMMV. 1 box white cake mix 1 3 oz. box sugar free white chocolate pudding 1 12 oz. bag white chocolate chips 4 large eggs 3/4 cup vegetable oil 3/4 cup light sour cream Mix cake mix, pudding, and chocolate chips tossing gently. In a separate bowl, combine eggs, oil and sour cream, whisking until completely combined. Slowly add egg mixture to dry ingredients beating until batter is formed. Pour into 10-12 cup silicone or microwave safe Bundt pan and Cook on high for approximately 9 1/2 minutes or until toothpick comes out clean. Let cool for 10-20 minutes before turning onto plate. Sprinkle with powdered sugar if desired. Lisa Belville [email protected] [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
