1 box yellow cake mix
2-1 oz. instant white chocolate pudding & pie mix
2-1 oz. instant vanilla pudding & pie mix (use only 3/4 of the second box)
1 cup sour cream
1/4 cup canola oil
2/3 cup milk
1 large egg
3 large egg whites
3/4 cup white chocolate chips
1-1/2 cups confectioners’ sugar
1/4 cup milk
1 tablespoon almond extract
Coat 10-inch bundt pan with nonstick cooking spray. Combine cake mix, pudding mix, sour cream, oil, milk, egg and egg whites, blending until well mixed. Stir in white chocolate chips. Bake @ 350 for 40-55 minutes or until wooden 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.
Sweetnicks’ Notes: First made in July 2005. Easy recipe, and yum-o!