Jan's Christmas Cake
1 box white cake mix
1(approx. 3.5 oz) package Hershey's White Chocolate Pudding or Instant Vanilla Pudding
1/2 cup vegetable oil
1 cup water
1 cup sour cream
1 container white frosting
Green and red food coloring
Heat oven to 350 degrees.
Using shortening or butter, grease 12-cup Bundt pan. Do not use cooking spray.
Mix together box cake mix, pudding, eggs, vegetable oil, water and sour cream. Pour half of the batter into a medium bowl.
Divide the other half of batter equally between 2 small bowls. (About one cup each)
Add red food color to one of the small bowls and mix well. Add green food color to the second small bowl and mix well.
Pour half of the white batter from medium bowl into cake pan.
Spoon red batter over white batter in pan without stirring the two colors together.
Carefully pour green batter over red batter without stirring the red and green colors.
Pour remaining white batter from medium bowl over the top.
Bake for about 35 minutes or as directed on box and when toothpick comes out clean.
Let cake cool (about 30 minutes.) Place cake on serving plate.
Divide frosting between 2 small microwavable bowls. Microwave 1 bowl for about 10 seconds. mix well with spoon until smooth enough to drizzle.
With the spoon, drizzle white frosting over the cake. Microwave second bowl of frosting; stir in green food color. Drizzle over cake and immediately sprinkle with decorative sugars. Let frosting firm then cut and serve. Makes one large Bundt cake or 6 mini Bundt cakes. Enjoy!
Jan's Note: For mini Bundt cakes, I place my cake batter in three separate piping bags; one for the white, red and green. It's easier to pipe the colors in layers!