SPICE CAKE WITH WHITE CHOCOLATE GLAZE
Steps:
- Spice Cake: Place a rack in the center of the oven and pre-heat to 350 degrees F. Lightly mist a 12-Cup Bundt pan with Olive Oil then dust the pan with flower. Shake out excess flower and scatter pecan in the bottom of the pan. Set aside. Place cake mix. pumpkin, milk, oil eggs and cinnamon in a large mixing bowel. Beat with an electric mixer on low speed, about 30 seconds. Stop the mixer, scrape down the sides and with a spatula and mix at a medium until the mixture is smooth about 1.5 minutes. Pour mixture into the prepared Bundt Pan. Bake the cake until the top lightly springs back when pressed lightly with a finger, about 45 to 50 minutes. Remove the Bundt pan from the oven and place on a wire rack to cool for 10 to 15 minutes. Run a long sharp knife around the edge of the pan , shake lightly and invert on the wire rack to cool for another 30 minutes. Transfer to a cake plate. While the cake is cooling, prepare the White Chocolate glaze. White Chocolate Glaze: Place the Granulated Sugar, Butter and milk in a small sauce pan and heat over a medium setting until the mixture comes to a boil, stirring constantly, about 2 minutes. Stir until the butter melts plus 1 minute. Remove from heat and stir in the white chocolate chips until they are melted. Let the glaze cool for 2 to 3 minutes, then pour over the cake. Let cool for another 15 minutes before serving.
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