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White Chocolate Bundt Cake (Cake Mix )

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“White on white. May skip the coconut and pecans and serve with a raspberry sauce.”
READY IN:
1hr 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees. Grease and flour 12 cup Bundt pan.
  2. Finely grate 5 ounces white chocolate (food processor works quickly).
  3. In large mixer bowl, combine grated white chocolate and next five ingredients. Mix at low speed about 1 minute; beat at medium speed 4 minutes. Pour into prepared Bundt cake pan. Bake in preheated oven until tests done with wooden pick, about 50-60 minutes. Let cool in pan 15 minutes; invert onto rack to cool completely.
  4. Place cake on serving platter. Prepare White Chocolate Frosting; drizzle on cake. Top with toasted coconut and pecans.
  5. White Chocolate Frosting: In heavy saucepan over low heat, melt 1 ounce white confectionery bar with 2 tablespoons butter or margarine. Remove from heat; blend in one teaspoon vanilla. Blend in 1 1/2 cups powdered sugar and 2 1/2-3 1/2 tablespoons milk until drizzling consistency.

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