White chocolate bundt cake – Makes 16 servings

1 (18 1/4-ounce) box yellow cake mix1 (4-serving) box instant white chocolate pudding and pie filling1 cup fat-free sour cream1/4 cup canola oil2/3 cup skim milk1 large egg3 large egg whites1/2 cup white chocolate chips1/2 cup chopped pecans1 1/2 cups confectioners’ sugar1/4 cup skim milk1 tablespoon almond extract

1. Preheat oven 350° F. Coat 10-inch non-stick Bundt pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips, pecans.

3. Pour in Bundt pan, bake 40-50 minutes or until wooden pick inserted comes out clean.

4. Meanwhile, in small bowl, mix confectioners’ sugar, milk, almond extract; set aside. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.

To Prepare and Eat Now: Slice and serve.

To Freeze: Cool to room temperature, wrap, label and freeze.

To Serve: Defrost, slice and serve.

Nutrition information per serving

Calories 318, Protein (g) 4, Carbohydrate (g) 51, Fat (g) 11, Calories from Fat (%) 31, Saturated Fat (g) 3, Dietary Fiber (g) 0, Cholesterol (mg) 18, Sodium (mg) 338, Diabetic Exchanges: 3.5 other carbohydrate, 2 fat

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