Chocolate Bundt Cake with White Chocolate Glaze

Chocolate Bundt Cake with White Chocolate Glaze

Chocolate Bundt Cake with White Chocolate Glaze

Who can resist the chocolatey goodnes of this decadent cake?

Bake Time 40 minutes

Prep Time 10 minutes


Makes 16 servings


1 package (18.25 ounces) chocolate cake mix
3 whole eggs or 3/4 cup cholesterol-free egg substitute
3 jars (2-1/2 ounces each) puréed baby food prunes
3/4 cup warm water
2 to 3 teaspoons instant coffee granules
2 tablespoons canola oil
1/2 cup white chocolate chips
1 tablespoon milk


  1. Preheat oven to 350°F. Lightly grease and flour Bundt pan; set aside.
  2. Beat all ingredients for except white chocolate chips and milk in large bowl with electric mixer at high speed 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Invert cake onto serving plate; cool completely.
  3. To prepare glaze, combine white chocolate chips and milk in small microwavable bowl. Microwave on MEDIUM (50%) 50 seconds; stir. Microwave on MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30-second interval.
  4. Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.


To grease and flour cake pans, use a paper towel, waxed paper or your fingers to apply a thin, even layer of shortening. Sprinkle flour into the greased pan; shake or tilt the pan to coat evenly with flour, then tap lightly to remove any excess.

Nutritional Information

Fiber 1 g
Carbohydrate 32 g
Cholesterol 41 mg
Saturated Fat 3 g
Total Fat 8 g
Calories from Fat 34 %
Calories 209
Protein 3 g
Sodium 259 mg

Dietary Exchange

Fat 1-1/2
Starch 2

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