Wednesday, October 15, 2008

White Chip Pumpkin Spice Cake

1 package spice cake mix
3 large eggs
1 cup Libby's 100% pure pumpkin (remember 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 oz.) Nestle Toll House Premier White Morsels

Preheat oven to 375 degrees F.  Grease and flour 12-cup Bundt pan.

Combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil in a 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 pick 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 Carnation Evaporated Milk in a small, heavy-duty saucepan over medium heat, just to a boil; remove from heat.  Add 1 cup Nestle toll house premier morsels; stir until smooth.  Stir in 1/2 teaspoon ground cinnamon.

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