Nutty White Chip Cake Recipes

NUTTY WHITE CHIP CAKE

Steps:

• Heat oven to 350°F. In small bowl, mix all topping ingredients until well blended; set aside.
• In medium bowl, pour hot water over dates; stir in 1/2 teaspoon baking soda. Let stand 5 minutes.
• Stir all remaining cake ingredients into date mixture until well blended. Pour into ungreased 8-inch square pan. Sprinkle with topping.
• Bake about 35 minutes or until toothpick inserted in center comes out clean.

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

NUTTY CHOCOLATE CHIP PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.

WHITE CHIP PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350. Grease 12 cup bundt pan.
• Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
• Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
• Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
• Cinnamon Glaze:.
• Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.

DATE-CHOCOLATE CHIP CAKE

Steps:

• In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm.
• In small bowl, mix all topping ingredients; set aside.
• Heat oven to 350°F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.

WHITE CHIP AND MACADAMIA NUT COFFEE CAKE

Steps:

• Heat oven to 350°F Grease and flour 13x9x2-inch baking pan. Prepare CRUMB TOPPING; set aside.
• CAKE: Beat 6 tablespoons butter, 3/4 cup granulated sugar and 3/4 cup brown sugar until well blended.
• Stir together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon cinnamon; beat into butter mixture.
• Gradually add milk, egg and vanilla, beating until thoroughly blended.
• Pour 1/2 batter into prepared pan; top with 1/2 CRUMB TOPPING. Gently spread remaining batter over topping. Sprinkle remaining topping over batter.
• Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely.
• Prepare WHITE DRIZZLE; drizzle over cake.
• CRUMB TOPPING: Combine 2/3 cup packed light brown sugar, 1/2 cup all-purpose flour, 6 tablespoons firm butter or margarine and 1-1/3 cups (8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces in medium bowl. Mix until crumbly.
• WHITE DRIZZLE: Beat together 3/4 cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and 1/4 teaspoon vanilla extract. If necessary, add additional milk 1/2 teaspoon at a time until of desired consistency.