Holland Bols Blue White Chocolate Pudding Bundt Cake Recipes

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk. Gradually beat in flour. Press dough into a greased 13x9-in. pan. Score dough into 24 square or diamond bars. Brush egg white over bars. Gently press one almond into the center of each bar., Bake until lightly browned, 20-25 minutes. Cool in pan 10 minutes before cutting into bars. Cool completely in pan.

Steps:

• Spray a 12 cup bundt pan.
• Combine all cake ingredients and beat until well mixed.
• Pour batter into prepared pan.
• Bake at 350 for 50-60 minutes or until done via toothpick test.
• Cool 15 minutes, remove from pan and cool completely.
• Combine glaze ingredients and beat on low speed until powdered sugar is moistened. Increase speed to medium and beat until creamy. Drizzle glaze over cooled cake.

Steps:

• Zest rind of oranges and juice oranges; set aside.
• Cream butter and sugar until light and fluffy then add eggs.
• Add flour mixture and sour cream in small amounts alternately to egg /sugar mixture.
• When well mixed, beat in Grand Marnier,orange zest and pecans.
• Fold beaten egg whites into batter.
• Pour into a greased and floured 10" bundt pan;bake 40-50 minute at 350 degrees.
• While cake is baking; combine glaze ingredients simmer over medium heat until ingredients are combined.
• Spoon sauce over hot cake is still in the pan, cool before removing from pan.
• Invert onto cake plate and enjoy.

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.

Steps:

• Mix cake mix, pudding and sugar all together.
• Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter.
• Add sour cream and chocolate chips.
• Prepare a greased and floured bundt tube.
• Pour into batter into Bundt Pan.
• Bake for 50-60 minutes at 350 degrees.
• Cool one hour before removing from pan.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream butter to soften. Combine the flour, sugar and baking soda, stir into the softened butter. Drop by rounded spoonfuls onto the prepared cookie sheet. Press down sightly with a cold fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.