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Categories:
eggs water vanilla oil sour cream vanilla cake mix white chocolate cinnamon nutmeg ground ginger butter heavy cream brown sugar
Viewed: 41 - Published at: 9 years agoIngredients
- 3 Eggs
- 1/2 cups Water
- 3 teaspoons Vanilla Extract, Divided Use
- 1/2 cups Oil
- 1 cup Sour Cream
- 1 box Vanilla Cake Mix, 18 Ounce Box
- 1 box Instant White Chocolate Pudding, 3.3 Oz Size
- 2 Tablespoons Cinnamon
- 2 teaspoons Nutmeg
- 1 teaspoon Ground Ginger
- 1/2 cups Butter
- 1/2 cups Heavy Cream
- 1 cup Brown Sugar, Firmly Packed
Method
- Preheat oven to 350 degrees F.
- Beat together the eggs, water, 1 teaspoon of vanilla, oil and sour cream then add the cake batter and pudding and continue mixing. Add in spices. Beat on medium speed until combined. The batter will be super thick.
- Scoop batter into a greased bundt pan, evening it up as best you can. Bake for one hour or until it starts to pull away from the edges of the pan.
- Let cool completely then invert onto a cake plate.
- To make the sauce, combine butter, cream and sugar in a saucepan. Bring to a boil, stirring consistently, then reduce heat and simmer for about 10 minutes or until sauce thickens. Remove from heat, and add the remaining two teaspoons of vanilla. Stir until blended. Cool slightly then drizzle over cake.
- Serve with dulce de leche ice cream or cinnamon laced whipped cream.
- Yum!
