Wednesday, February 23, 2011

Huge Checkmark ....

TAXES ARE DONE!!!!!

Do any of you dread that April 15th date?? 
Sometimes there are things on my list that I HATE  "dislike" having to do.  Taxes is one of them and it is very stressful.  I think this calls for a "break today" and that doesn't mean McDonalds!!
I really have been trying to cut refined foods like white flour and
sugar out of my diet but I think this calls for a celebration.
(I was good on Valentine's Day so this is ok. right?)
White Chocolate Raspberry Bundt Cake

*Pre-heat oven 350 degrees.

Ingredients:
*1 box white cake mix (mixed according to directions)
*½ cup applesauce (no cinnamon)
*1 small package of vanilla pudding
*½ cup frozen raspberries (thawed & mashed up) + 1 Tablespoon flour. Mix together
*1/2 cup white chocolate chips (melted)

Directions:
*Grease bundt pan (make sure it is well covered)

*Mix 1 box white cake mix according to directions on the box.
*Mix in ½ cup applesauce.
*Add 1 package of vanilla pudding (small box)

*Mix batter well. Remove 1/3 of the batter & place in a separate bowl.
*Defrost ½ cup frozen raspberries and mash them up. Add 1 Tablespoon flour & mix. Add berries to 1/3 batter & set aside.

*With remaining 2/3 batter, add ½ cup melted white chocolate. Mix well.

*To the bundt pan, add ½ of the white chocolate/cake batter mix.

*Then add dollops of raspberry/cake batter mix on top of the white chocolate/cake batter mix.

*Add the remaining white chocolate cake/batter mix to the pan.

*Make an “S” patter through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.

**Bake 42 to 45 minutes.**
*Let cool in the pan for a bit, then turn the cake out onto a cooling rack.
*You can make several days ahead. Just wrap the cake really well in saran wrap & refrigerate or freeze it.

*Frost when ready to serve.

It's worth it!!!








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