I do take shortcuts whenever I can, and this cake is one of them. It’s a tweaked cake box mix recipe that’s fast and great tasting. If you don’t care for white chocolate drizzled over top, you can substitute confectioners’ sugar sprinkled on through a sifter. Whatever works for you is what you should do. Of course some ice cream on the side would also work. Hmmm.
1 packaged box cake mix – I used Betty Crocker Super Moist Devil’s Food
1 box (3.9 oz.) Jell-O Instant Chocolate Pudding
4 large eggs
3/4 cup black coffee – (cool to cold, not hot)
1/2 cup vegetable oil
1/2 cup sour cream (Not the lite variety)
1/2 cup white chocolate chips
1 Tbsp. milk
Preheat the oven to 350 degrees and grease a Bundt pan.
Into a large mixer bowl, place everything up to the white chips; with an electric mixer beat at high speed for two full minutes. Pour batter into pan and bake for about 40 minutes – or until a toothpick comes out clean. Place pan on rack to cool for 10 minutes, then invert cake onto cooling rack to cool completely.
Once cooled, combine the white chips and milk in a small bowl; microwave on high for about 1 minute, whisk, and you may need to do this for 25-second intervals one to two more times. Whisk until smooth then drizzle/pour onto cake. Let set 30 minutes.