White Chocolate Bundt Cake


Servings - 16    Servings Size - 1/16th of cake   Points Plus per serving - 5 points+

Calories - 190   Total Fat - 5g,   Carb. - 33g   Protein - 3.5g,   Fiber - 0g

1 (18 1/2 oz.) box of vanilla flavored cake mix

1 (1.4 oz)  package of white chocolate flavored pudding mix, fat free and sugar free

1 cup of egg beaters OR 4 large egg whites

1 cup buttermilk, lowfat

3/4 cup water

1/2 cup white chocolate chips, melted and cooled

2 TBS. canola oil

1 tsp. pure vanilla extract

powdered sugar for dusting

1.  Preheat oven to 350 degrees F.  Spray a nonstick finish 12-cup bundt pan with cooking spray and dust lightly with flour.  ( I use Baker's Joy for this, because it already had flour in it and I don't need to dust after I spray)

2.  In large mixing bowl, combine all ingredients except powdered sugar for dusting.  Mix on low speed of hand mixer until combined, then mix on medium speed for two minutes, until batter is mostly smooth.  

3.  Pour batter into prepared pan.  Smooth out top.  Bake at 350 degrees F for about an hour.  Test with toothpick inserted into center, if it comes out clean, the cake is done.  Allow to cool in pan for 15 minutes.  Invert onto serving platter and let it finish cooling.  Dust with powdered sugar when completely cool and just before serving.