Super Moist Lemon Cake with White Chocolate Sauce - Garnished with Caramel Flavored Sweetened Coconut Chips
Happy Mother's Day
While I do not want lemon in my tea at all, I do love a good lemon cake or cookie. For Mother's Day this year I decided to make a lemon cake. I'm always throwing in this or that and coming up with a twist to baking or cooking. I wanted something to break up the lemon and the traditional white or cream cheese icing. I always keep Torani Sauces on hand. I found this yummy White Chocolate Torani Sauce at Target. This is how it began:
Pre-heat Oven to 350 Degrees
1 Pillsbury Lemon Cake Mix
1 3.4 oz. Jell-O French Vanilla Instant Pudding Mix
1/2 cup Canola Oil
1 cup water
2 Tablespoons Stoneyfield Organic French Vanilla Yogurt
1/2 cup Torani White Chocolate Sauce -- or half bottle
1/2 cup Velanda Sweetened Coconut Chips Caramel Flavored -- I found this wonderful brand at TJ Maxx
In Mix Bowl:
Pour in the package of Pillsbury Lemon Cake Mix
Pour in the package of the Jell-O French Vanilla Instant Pudding Mix
Add in 2 eggs, 1/2 cup Canola Oil, 1 cup Water and 2 Tablespoons of the Stoneyfield French Vanilla Yogurt (or Greek Yogurt)
Whisk together well
NOTE: The batter will be thicker
Pour into Greased Bundt Pan and bake at 350 for approx 25 minutes until cake is golden. Do toothpick test.
Take out of oven and transfer and pour 1/4 cup of the Torani White Chocolate Sauce over Cake while cake is warm. Transfer to Cake Plate or holder and pour the 1/4 cup of the Torani White Chocolate Sauce over Cake. Scatter the Caramel Flavor Coconut Chips over Bundt Cake for extra flavor and decoration.
P.S. This is delicious and it is just a hint of coconut. A very moist and beautiful cake for a special occasion!
Check out my favorite measuring spoons to use