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White Chocolate Bundt Cake with Raspberry Sauce

Source of Recipe


posted by Deedy






List of Ingredients



• 1 (18-1/4 ounce) box reduced-fat yellow cake mix
  
• 1 (4 ounce) instant white chocolate pudding and pie mix
  
• 1 cup fat-free sour cream
  
• 1/4 cup canola oil
  
• 2/3 cup skim milk
  
• 1 large egg
  
• 3 large egg whites
  
• 1/2 cup white choc. chips
  
• 1/2 cup chopped pecans
  
• 1-1/2 cups confectioners' sugar
  
• 1/4 cup skim milk
  
• 1 tablespoon almond extract
  
• Raspberry Sauce:
  
• 2 (10 ounce) packages frozen raspberries in syrup, thawed, divided.
  
• 1/4 cup sugar
  
• 2-3 tablespoons orange juice or orange liqueur
  






Instructions



1. Coat 10-inch bundt pan with nonstick cooking spray. Combine cake mix, pudding mix, sour cream, oil, milk, egg and egg whites, blending til well mixed. Stir in white choc. dhips and pecans. Bake @ 350 for 40 to 50 minutes or until wooded pick inserted comes out clean. Meanwhile, in a small bowl mix confectioners' sugar, milk, and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. drizzle glaze over warm cake. Serve with Raspberry sauce.
   
   
2. Drain 1 package raspberries and discard juice. Save juice from other package. Puree fruit, juice, sugar and orange juice or liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use.
   
   
3. 16 servings. 330 cal, 5g pro, 60g carb, 2g fiber, 9g fat, 337mg sod, 16mg chol.