Wednesday, October 29, 2014

White Chocolate Mocha Bundt Cake

Bring the coffeehouse home with rich white chocolate flavor in a luscious, creamy blend. It's just what you need to stir up a moment of sweet inspiration and make your party your own.


1½ cups margarine or butter
3 cups sugar 5 eggs
3 cups flour
2 Tbsp. water
¾ cup (6 oz.) 
International Delight White Chocolate Mocha 
3¼ cups powdered sugar
1 tsp. root beer extract
¼ cup cold 
International Delight White Chocolate Mocha 

3¼ cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
¼ cup cold International Delight White Chocolate Mocha


Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight White Chocolate Mocha; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

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