Holland Bols Blue White Chocolate Pudding Bundt Cake Recipes

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GO BLUE BUNDT CAKE



Go Blue Bundt Cake image

Everyone will stand up and cheer for this blue and maize frosting drizzled bundt cake made extra moist with pudding mix added to the batter.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) French vanilla-flavor instant pudding & pie filling mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
3/4 teaspoon Betty Crocker™ blue gel food color
1/8 teaspoon Betty Crocker™ red gel food color
1/8 teaspoon Betty Crocker™ yellow gel food color

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, dry pudding mix, water, oil and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Transfer cake to serving platter. Divide frosting between 2 small microwavable bowls. To one bowl, stir in blue and red food color until blended to make navy blue. To the other bowl, stir in yellow food color until blended. Microwave uncovered navy blue frosting on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed navy blue frosting back and forth over cake in striping pattern. Repeat microwaving and drizzling with yellow frosting. Refrigerate about 30 minutes or until frosting is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 21 g, TransFat 0 g

WHITE CHOCOLATE BUNDT CAKE (SCRATCH)



White Chocolate Bundt Cake (Scratch) image

An elegant, almond-scented white chocolate Bundt cake simply bursting with luscious white chocolate throughout the cake itself and the icing, which is decoratively drizzled on top. 9/13/11 I've edited the recipe slightly making a white chocolate ganache instead of just drizzling the white chocolate.

Provided by gailanng

Categories     Dessert

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 (1 ounce) squares white baking chocolate
1 cup butter, softened
2 cups granulated sugar
2 tablespoons granulated sugar
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
4 (1 ounce) squares white baking chocolate, melted
1/2 cup whipping cream
4 (1 ounce) squares semisweet baking chocolate, melted (or milk chocolate)

Steps:

  • Preheat oven to 350°F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
  • In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
  • Chop four squares of the white chocolate and melt the other 4. Set aside.
  • In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
  • Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
  • Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
  • Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
  • For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
  • Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.

SUPER MOIST CHOCOLATE BUNDT® CAKE



Super Moist Chocolate Bundt® Cake image

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Provided by MONICASJ

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
  • Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  • Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

A moist bundt cake, drizzled with two types of chocolate.

Provided by Debbie Rowe

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Yield 12

Number Of Ingredients 14

2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
  • Chop four squares of the white chocolate and melted 4 of the others. Set aside.
  • In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
  • Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
  • Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
  • Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g

HOLLAND BOLS BLUE WHITE CHOCOLATE PUDDING BUNDT CAKE



Holland Bols Blue White Chocolate Pudding Bundt Cake image

I purchased some Bols Blue, a liquor with citrus in it made in Holland. Using this in baked goods is done so everyone can eat. I folded half of the white chocolate pudding in the batter and of course it is blue. This liquor is also good with Sprite soft drink. I wanted something special for our anniversary. It is a rich dessert. I just made this cake again but refrigerated it overnight and it makes a big difference in the flavor, moist & flavor seems to be more intense.

Provided by Montana Heart Song

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

3 1/3 ounces jello instant white chocolate pudding and pie filling mix
1 cup milk
3 tablespoons flour
3 tablespoons bols blue liquor
3 drops blue food coloring
1 (1 lb) box betty crocker super moist white cake mix
3/4 cup water
3 egg whites
1/3 cup vegetable oil
Pam cooking spray

Steps:

  • Preheat oven 350°.
  • Spray Pam in large bundt pan.
  • In medium mixing bowl, add pudding mix, milk and flour. Beat with spoon or whisk until mixed. Set aside.
  • In mixing bowl add cake mix, water, egg whites and vegetable oil, beat at low speed with beater about five minutes and use a rubber spatula to scrap the sides while beating.
  • Divide the white chocolate pudding in half.
  • Pour one half in the cake mix and beat on low speed until blended.
  • Add the liquor and the food coloring to the other half of the pudding.
  • Pour the cake mix into the greased bundt pan.
  • Gently spoon mounds of the blue pudding mix on top of the batter.
  • Swirl in with a knife or a fork gently in a figure eight pattern.
  • Bake 45 to 50 minutes. Take out of oven when the top is pressed lightly and springs back.
  • Cool at least 20 minutes before inverting on a platter. Take a spatula and gently slide down the grooves of the bundt pan.
  • Invert on serving platter. Chill for at least 1 hour before cutting.

Nutrition Facts : Calories 286.9, Fat 13.1, SaturatedFat 2.2, Cholesterol 3.4, Sodium 330.4, Carbohydrate 38.4, Fiber 0.5, Sugar 24.8, Protein 4.2

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