You read that correctly... White Chocolate Raspberry Bundt Cake, oh my!
I've still been searching for good cake recipes. And so for a co-worker's birthday celebration, I decided to try something that looked totally decadent. White chocolate + raspberries?! Yes, please!
And so I went a'baking. The first "oops" I discovered was that the pudding I'd purchased (white chocolate) was only 1 ounce. Ugh. I used light sour cream but other than that, made no more substitutions. Because I had less pudding mix, I did not chop up my white chocolate as I wanted make sure there was an abundance of white chocolate flavoring. (I was also a bit lazy on this week night.)
When the cake came out of the pan, I realized too late that I'd made two mistakes.... It could have baked for 5 minutes longer and the raspberry filling needed to be blended more. The cake separated in places where the layer of filling was. But I was able to salvage the cake and though it didn't look great, once sliced and served, it got rave reviews.
Mr. Higgins really liked it and pointed out that I could make it with blueberry filling instead (hint, hint). Ha!
So I'll keep this recipe and try it again with, hopefully, better results.
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