White Chocolate Pound Cake

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This hefty cake lives up to it's name — a pound of "yum" is packed into this crowd pleaser! Pudding ensures a moist cake, and white chocolate morsels rise to the top for a satisfying crunch.

Ingredients

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

Directions

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.

Recipe Courtesy Of

Susie Willis, Morganton, a member of Rutherford EMC