Raw, noun: 13. unrefined sugar, oil, etc.



Bundt Cake Saturday!

Morning: hot
Mood: sniffly
Music: Dario Marianelli's Atonement (swoon)

And good morning on this Fleet Weekend.  Sailors are afoot.  The Blue Angels have been practicing overhead for the last two afternoons, and it's the only reason I'm grateful for my still-clogged sinuses; the phlegm buffers the roar somewhat.  Not enough, but it's a start.  

So last week when Baby Rach was born, I told her momma that this week's bundt would be all about an Ode to Baby Rach.  Mom's got a predilection for chocolate, so I wanted to find a recipe that was chocolatey without being heavy.  Say what you want about all those years of studying the social construction of gender, but as soon as this little girl was born, all I could think about were soft whites and yellows and pinks.  So inasmuch as I'm fully aware that I'm falling into all kinds of gender binaries here (hello, Judith Butler), I'm going to roll with the girly impulses and load this shit up with lace and glitter and bows.  Oh well.

So as a little bundt-shaped welcome to Baby Rachel Lynn, let's make a 

WHITE CHOCOLATE BUNDT CAKE

I actually struggled to find a recipe for this one; ended up crafting my own hybrid out of a few recipes I found.  So I'm crossing my fingers that it works.  The dough was awfully lumpy when I finally poured it into the pan, and it's looking like it's actually rising, but we'll give it 20 minutes or so yet in the oven and then see what happens.  

INGREDIENTS

1 box white cake mix
2-1 oz. instant white chocolate pudding
2-1 oz. instant vanilla pudding
1 cup sour cream
1/4 cup vegetable oil
1 cup milk
1 large egg
3 large egg whites
3/4 cup white chocolate chips

Grease and flour your bundt pan and set aside.  Combine cake mix, pudding mix, sour cream, oil, milk, egg and egg whites, blending until well mixed. Stir in white chocolate chips. Bake @ 350 for 40-55 minutes or until wooden pick inserted comes out clean (mine needed close to an hour).  Cool cake on rack for 10 minutes before inverting on serving plate.

Like I said, the dough was so thick it was almost bread-like, so I added a little more milk than the recipe called for.  It's browning decently, so we'll see what it looks like when it comes out of the oven.  I don't want to overpower the cake with heavy frosting, so decided to make a glaze to drizzle on top.  

Your glaze looks roughly like this: 
1/2 cup white chocolate chips
3 tablespoons milk
a little melted butter
1/4 cup confectioner's sugar

To prepare glaze, combine white chocolate chips and milk in small microwavable bowl. Microwave on medium (50%) 1 minute; stir. Microwave on medium at additional 30-second intervals until chips are completely melted; stir well after each 30-second interval.

I kind of made that one up, so am hoping it sticks.  Just mix things in until you get the consistency you want.  White chocolate is apparently not the easiest to bake with, as it tends to burn or separate.  But so far, so good.

After drizzling the glaze, I sprinkled silver edible glitter on top.  The cake did fall in a bit on one side, so I took it as a sign that this bundt really needed a bow.  So I whipped up a little yellow and white lace bow to hide that side.

I trust that Baby Rach will be cuter than this cake turned out.  And obviously she'll be much sweeter.  Har har.

Recipe courtesy (in part) sweetnicks.com

Comments

Heidi said…
Ugh-I miss bundt cake saturdays...especially when they are white chocolate.

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