Thursday, September 4, 2008

White Chip Pumpkin Spice Cake

1-Package Spice Cake Mix
3-Large Eggs
1-Cup Libby's 100% pure Pumpkin (remember that the can holds more than one cup)
2/3 cup (5-fl. oz. can) Nestle Carnation Evaporated Milk
1/3 cup Vegetable Oil
1 cup (6-ounces) Nestle Toll House Premier White Morsels

Preheat oven to 375 degrees. Grease and flour a 12-cup Bundt Pan.

Combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in morsels. Pour into prepared bundt pan.

Bake for 40-45 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 25-minutes; invert onto wire rack or cake plate to cool completely. Drizzle half of glaze over the cake; serve with remaining glaze.

White Chip Cinnamon Glaze:
heat 3 Tablespoons nestle evaporated milk in a small, heavy-duty saucepan over medium heat, just to a boil; remove from heat. Add 1-cup (6-ounces) nestle tollhouse premier white morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.

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