All-New Cake Mix Doctor - Anne Byrn [107]
WHITE CHOCOLATE MACADAMIA DARN GOOD CHOCOLATE CAKE
ADANDY BAKE SALE OFFERING, this cake appeals to everyone who loves white chocolate and macadamia nut cookies. Several readers had encouraged me to make a blond version of the Darn Good cake. I tried it with a yellow cake mix and it worked just great, but it wasn’t blond enough. So I moved to a white cake mix, added vanilla pudding mix, and folded in macadamia nuts and white chocolate chips. This cake is sure to be a favorite in your repertoire!
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain white or vanilla or 1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
1 cup reduced-fat sour cream or vanilla yogurt
2/3 cup water
½ cup vegetable oil
1 teaspoon pure vanilla extract
1½ cups (about an 8 ounce-bag) white chocolate chips and chopped macadamias
For the glaze
¾ cup (4 ounces) white chocolate chips or chopped white chocolate
2 tablespoons milk or heavy (whipping) cream
serves:
12 to 16
prep:
15 minutes
bake:
55 to 58 minutes
cool:
45 to 55 minutes
Chocolate Chips and Macadamias, Oh My!
Hershey’s sells bags of white baking chips with macadamias added, and this makes preparation a breeze. If you can’t find a white chocolate chip and macadamia nut mix, make your own by chopping ¾ cup of unsalted macadamia nuts and mixing them with ¾ cup of white chocolate chips.
Recipe Reminders
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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream or yogurt, water, oil, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Fold in the white chocolate chips and macadamia nuts. Transfer the batter to the prepared Bundt pan, smoothing the top with the rubber spatula.
3. Bake the cake until the top springs back when lightly pressed with a finger, 55 to 58 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
4. Make the glaze: Place the white chocolate chips or pieces in a small microwave-safe glass bowl in the microwave oven on high power for 1 minute. Remove the bowl and stir the white chocolate until it melts. Stir in the milk or cream to make the chocolate more spreadable. Spoon the warm glaze over the cooled cake. Let the glaze set for 10 minutes before slicing and serving the cake.
Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
DOUBLE COCONUT MACADAMIA CAKE
serves:
12 to 16
prep:
40 minutes
bake:
52 to 57 minutes