This dessert contains chocolate cake mix, instant pudding mix, sour cream, yogurt, sugar, vanilla and almond extracts and white chocolate chips.
Ingredients:
1 box Duncan Hines dark chocolate cake mix
1 box (3.5-oz.) Jello French vanilla instant pudding mix
4 eggs
1/2 cup sugar
1/2 cup sour cream
1/2 cup vanilla yogurt
3/4 cup canola oil
2 t. almond extract
2 t. vanilla extract
1 cup white chocolate chips
1 tub classic chocolate frosting
1/3 cup Kahlua coffee liqueur
Fresh whipped cream
Fresh raspberries
Pam cooking spray with flour
Method
Mix first nine ingredients in electric mixer until smooth. Stir in the white chocolate chips with a wooden spoon; batter will be thick. Spray a Bundt pan with Pam with flour; spoon in batter. Bake at 350 degrees for 50-60 minutes, until toothpick comes out clean. Cool slightly; invert onto serving plate. Put frosting into a glass bowl and microwave for 1-2 minutes; add Kahlua. While cake is warm glaze with the frosting. Let cool. Serve with fresh whipped cream and raspberries.
Notes: My family and friends love this recipe. It is fast, easy, and very very moist.
Number of servings: 12
Submitted By: Lisa Jenkins
