White Chocolate Peppermint Bundt Cake

 
A few years ago, my sister Christine made me the promise that we would enjoy a quiet afternoon indulging in white cake and mint tea. For one reason or another, we have yet to accomplish this. 

When she visits me here in Arizona, it is usually for some sort of holiday or graduation, so we never quite have the time. If I visit her in California, it’s usually a quick trip, we get caught up with other things {like making matching dresses} or we simply forget.

I am determined that this event will happen. 

But in the mean time, I’ve made this wonderful White Chocolate Peppermint Bundt Cake to tide me over.

Here’s all you need:

For cake:

1. 1 box of your favorite white or yellow cake mix
2. 1 small box Jello Candy Cane Pudding
3. 4 eggs
4. 1/2 C oil
5. 1 C sour cream
6. 1 12 oz pkg white chocolate chips

For icing:

1. 1 C powdered sugar
2. 2-3 Tbsp evaporated milk

Here’s all you do:

For cake:

1. Combine all ingredients until moistened. 
2. Beat on medium speed for two min {or by hand for 2 min}
3. Bake in a greased and floured bundt pan {I used Baker’s Joy}
4. Bake at 350* for 45 min
5. Let cake cool for 10 min before removing from pan. Cool completely on wire rack

For icing:

1. Combine powdered sugar and milk. 
2. Drizzle over cake
3. Top with crushed candy cane pieces

See here for nutritional information

 

 

 

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