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White Chocolate Chip Pumpkin Spice Cake Recipe

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This recipe for White Chocolate Chip Pumpkin Spice Cake, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Hanrahan
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For cake:
1 box spice cake mix
3 eggs
1 c. canned pumpkin
2/3 c. evaporated milk
1/3 c. vegetable oil
1 c. white chocolate chips

For glaze:
3 T. evaporated milk
1 c. white chocolate chips
1/2 tsp ground cinnamon

Directions:
Directions:
1. Preheat oven to 350. Grease and flour a 12-cup Bundt pan.
2. Combine cake mix, eggs, pumpkin, evaporated milk and oil in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chips. Pour into prepared Bundt pan.
3. Bake for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely.
4. Drizzle half of glaze over cake. Serve with the remaining glaze.

Glaze: Heat evaporated milk in small saucepan over medium heat just to a boil. Remove from heat. Add chips and stir until smooth. Stir in cinnamon.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I had this cake in Iowa one Thanksgiving and fell in love. I am a big fan of anything pumpkin and spice and who doesn't like chocolate too? This cake serves a large number so it is perfect for big parties.

 

 

 

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