Sorry I haven't posted in forever! July was not a good month for me personally so blogging hasn't really been a priority for me. I've thought about it lots, though, and have many recipes that I want to share. This White Chocolate Blueberry Cake is amazing! I made it for Memorial Day and it was a hit all around. It is like an extra rich blueberry muffin with frosting! This is definitely going in my "keep" file for sure!
WHITE CHOCOLATE BLUEBERRY CAKE
adapted from Sandra Lee's recipe
Makes 12 Servings
Non stick cooking spray
1 package (18.25 oz) white cake mix
1 package (4 serving size) instant white chocolate pudding mix
1 C milk
1/2 C vegetable oil
3 egg whites
1 can (15 oz) blueberries in light syrup, drained
2 containers (12 oz each) whipped vanilla frosting
3/4 C white baking chips, melted
Preheat oven to 350 F. Spray two 9-inch round cake pans with cooking spray; set aside.
In a large mixing bowl, combine cake mix and pudding mix. Add milk, oil, and egg whites; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl; beat on medium for 2 minutes more. Fold in drained blueberries. Pour batter evenly into prepared pans.
Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on a wire rack.
In a medium bowl, combine vanilla frosting and melted white baking chips.
To assemble, place one cake layer on a serving plate. Spread with 1/2 C of the frosting; top with second cake layer. Frost the side and top of the cake with the remaining frosting.
Garnish cake with fresh blueberries.