White Chocolate Pound Cake
- 1 box yellow cake mix with butter
- 1 box white chocolate Jell-O instant pudding
- ½ cup oil
- ¾ cup water
- ½ cup sugar
- 1 (8 ounce) carton sour cream
- 4 eggs
- 1 cup white chocolate morsels
- Non-stick baking spray with flour
Preheat oven to 350 degrees. Spray Bundt pan with non-stick baking spray with flour.
In a large bowl mix together cake mix, pudding mix, oil, water, sugar and sour cream. Mix well using mixer. Add 1 egg at a time, mixing well after each addition. Add the white chocolate morsels using a large spoon and stir into mixture.
Pour mixture into Bundt pan and bake for 55 minutes or until a toothpick inserted comes out clean. Remove cake from oven and run a knife around the outside edge and around the center tube of the Bundt pan to loosen. Invert the cake immediately to keep it from sticking. The cake will shrink a little. The white chocolate morsels will sink to the bottom forming a crust on top of cake.
The cake is good plain or great served with sugared strawberries spooned over each slice.