White Chocolate Pound Cake Box Mix
Submitted by serendipity on May 18, 2003 at 3:57 pm

DESCRIPTION
White Chocolate Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This moist, delicous cake looks beautiful in the Rose Bundt pan when it's coated with the non stick and then coated with granulated sugar, just bear in mind that there's too much batter in this recipe for the Bundt pan, so prepare a couple of small loaf pans, too, so everyone can have a secret stash when the cake's made for someone else.

6 oz. white chocolate, chopped
1 stick of butter or margarine
1 box white cake mix
1 c. milk
3 large eggs
1 teaspoon vanilla

1) Melt the margarine and white chocolate together and set aside to cool.
2) In mixer's bowl, add together the cake mix, eggs, and milk. Beat very well until fairly smooth.
3) Add the melted chocolate and margarine or butter, and beat on medium-high very well until it's very smooth and ribbons when the beater is lifted from the batter.
4) Spread batter into greased and sugared pan of your choice, but bear in mind that not all of the batter will fit into a Rose or Star Bundt pan. (I found this out the hard way.)
Bake at 350 degrees for 35 to 40 minutes.
5) Cool in the pan until the pan is cool enough to use your bare hands to pick it up, then invert, leveling if necessary first, onto cake platter. Cool completely before glazing.