One thing about this blog that has been a bit of a learning experience for me is photographing food.
I have made a couple of things that taste absolutely amazing, but aren’t very pretty to look at, so they don’t make the cut. Seriously, how do you make a casserole or something made in your slow cooker look good?! It’s a bit of a challenge.
Most of my photos happen right on the kitchen table. My family knows that before they can eat their food, mom has to photograph it first. It’s kind of become the joke in our home. 🙂
Sometimes it is absolutely painful for my family to wait for me to photograph food . . . especially when it comes to dessert.
Exhibit A – my 4 year old son and this cake. He had helped me make the cake and watched carefully while I frosted it. It was complete torture for him to wait to while I photographed it. A couple of times I caught him trying to stick his finger in the icing.
The second I was done, I gave him the photographed piece of cake and let him dig in. This recipe is definitely Mason-approved!
1 (3.9 oz) box instant chocolate pudding mix (you could also use vanilla if you wanted to)
1 cup sour cream
1/2 cup warm water
1 cup white chocolate chips
1 (8 oz) package cream cheese
1/4 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
For the cake:
Preheat oven to 350 degrees F .
In a large bowl, mix together the cake mix and pudding mix, sour cream, beaten eggs and water. Stir in the white chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.
Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with cream cheese frosting.
For the frosting:
Cream butter, cream cheese, and vanilla together, then add powdered sugar. Add more or less powdered sugar, depending on how thick you want the frosting to be. Spread or pipe frosting onto your cake.