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    You are in: Home / Recipes / Holland Bols Blue White Chocolate Pudding Bundt Cake Recipe
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    Holland Bols Blue White Chocolate Pudding Bundt Cake

    1/5 Photos of Holland Bols Blue White Chocolate Pudding Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Montana Heart Song's Note:

    I purchased some Bols Blue, a liquor with citrus in it made in Holland. Using this in baked goods is done so everyone can eat. I folded half of the white chocolate pudding in the batter and of course it is blue. This liquor is also good with Sprite soft drink. I wanted something special for our anniversary. It is a rich dessert. I just made this cake again but refrigerated it overnight and it makes a big difference in the flavor, moist & flavor seems to be more intense.

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    • 1 (1 lb) box betty crocker super moist white cake mix
    • 3/4 cup water
    • 3 egg whites
    • 1/3 cup vegetable oil
    • Pam cooking spray


    1. 1
      Preheat oven 350°.
    2. 2
      Spray Pam in large bundt pan.
    3. 3
      In medium mixing bowl, add pudding mix, milk and flour. Beat with spoon or whisk until mixed. Set aside.
    4. 4
      In mixing bowl add cake mix, water, egg whites and vegetable oil, beat at low speed with beater about five minutes and use a rubber spatula to scrap the sides while beating.
    5. 5
      Divide the white chocolate pudding in half.
    6. 6
      Pour one half in the cake mix and beat on low speed until blended.
    7. 7
      Add the liquor and the food coloring to the other half of the pudding.
    8. 8
      Pour the cake mix into the greased bundt pan.
    9. 9
      Gently spoon mounds of the blue pudding mix on top of the batter.
    10. 10
      Swirl in with a knife or a fork gently in a figure eight pattern.
    11. 11
      Bake 45 to 50 minutes. Take out of oven when the top is pressed lightly and springs back.
    12. 12
      Cool at least 20 minutes before inverting on a platter. Take a spatula and gently slide down the grooves of the bundt pan.
    13. 13
      Invert on serving platter. Chill for at least 1 hour before cutting.

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    Ratings & Reviews:

    • on March 03, 2012


      I purchased the recommended ingrediants and followed the instructions, but mine turned out to be a real mess. I left it cool as directed but it stuck to the pan. After I pieced it together I went back later to check the kitchen and the cake had cracked on two sides. So, I made a white chocolate glaze to cover the faults. I coundn't detect any blue liquor flavor. BUT.....I must say it tasted great. My guests enjoyed it. So, nect time I will try letting it cool completely in the pan before unmolding. Maybe try a tube pan with a removeable bottom.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2012


      This is fun, delightful, and delicious! Made as directed. The next time I make this I'm tempted to add the blue pudding after adding 1/2 the batter. That way, the blue pudding is in the center of the cake and not the bottom. Thanks, Montana Heart Song. Made for Bargain Basement Game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Holland Bols Blue White Chocolate Pudding Bundt Cake

    Serving Size: 1 (89 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 286.8
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 2.2 g
    Cholesterol 3.4 mg
    Sodium 330.4 mg
    Total Carbohydrate 38.4 g
    Dietary Fiber 0.4 g
    Sugars 24.8 g
    Protein 4.1 g

    The following items or measurements are not included:

    instant white chocolate pudding and pie filling mix


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