Iced Autumn Cake
2019 Calendar
Recipe By:
Serving: Serves 10
Prep Time: 25 Minutes
Cook Time: Bake 60-70 Minutes
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INGREDIENTS
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1 box Yellow Cake Mix
1 4-serving-sized box instant vanilla pudding mix
1 16-oz. container Big Y sour cream
3 Big Y Large White Eggs
½ cup water
1/3 cup Big Y vegetable oil
1 tsp. Big Y ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup white chocolate chips
¼ cup Big Y heavy cream
½ cup shredded coconut, toasted
¼ cup pecans, chopped
DIRECTIONS
Preheat oven to 350°F. Liberally grease a smooth tube, bundt or ring cake pan with butter or shortening and lightly dust with flour; set aside.
In a large bowl using an electric mixer on medium-low speed, combine cake mix, pudding mix, sour cream, eggs, water, oil and spices; mix for 3 minutes then pour into prepared pan.
Bake for 60-70 minutes or until the cake is cooked through. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate to remove cake; let cool completely.
Place white chocolate chips in a small bowl; set aside. In a small saucepan over medium heat, add heavy cream. Bring to just a boil, watching very carefully so it does not boil out of the pot. Pour over the top of the chocolate chips and whisk until smooth.
Drizzle ganache over top of cake and garnish with coconut and chopped pecans.
Nutrition facts:
Nutrition Information Per Serving
Calories: 485 (Calories from Fat: 261); Total Fat: 29g (Saturated Fat: 13g); Protein: 5g; Total Carbohydrates: 53g (Dietary Fiber: 1g; Sugars: 36g); Cholesterol: 88mg; Sodium: 475mg
