You Got the White Stuff

If the boy had his way the only dessert I would ever make is a Black Russian Cake. Except I can't quite get accept the idea of making the same thing every single time. But when I found this recipe for a White Russian Bundt Cake it seemed to be the perfect compromise, something new for me, and something close to the boy's favorite.

White Russian Bundt Cake
Ingrediants
For the Cake
2 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup milk
1/4 cup whipping cream
1 cup butter softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/3 cup white chocolate chips
1 cup kahlua plus 1 tablespoon
For the Glaze
1 cup powdered sugar
2 tablespoons kahula
3 tablespoons whipping cream

Directions
For the Cake
1. Preheat the over to 325 degrees. Whisk together the flour, baking powder, and salt. Set aside.
2. Stir together the milk and whipping cream. Set aside.
3. Cream together the butter and sugar until fluffy.
4. At the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract.
6. Add in 1/3 of the flour mixture and mix together. Then half of the milk mixture and mix. Again add in and mix 1/3 (or half of what's left) of the flour mixture.
7. Finish up by adding the last of the milk and flour, mixing after each addition. (Unfortunately for me this bowl isn't really made for pouring, which you can kind of see in this action shot. Thankfully most of the milk still did make it into the mixing bowl instead of the counter!)
8. Scoop out half of the mix into a separate bowl. Stir in white chocolate chips.
9. Add 1 cup of kahlua into the other half of the batter. (After my early incident I was sure to have the measuring cup as close the the center to make it all in. And it would have been fine, if my elbow hadn't hit the kahula bottle as I was pouring. Normally I would have easily been able to catch it. But with one hand on my camera and the other one the measuring spoon the counter once again got wet!)
10. Add half of the kaklua batter to a prepped bundt cake pan. Add the white batter on top, followed by the last of the kahlua batter.
11. Bake for 60 to 70 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan. Then invert onto serving platter to finish cooling. (I've made several bundt cakes by now, but this was the first time I've had issues getting it out of the pan. I did make it eventually, but it's why the top looks a bit mangled in places. Next time though I will make sure not to skimp on the cooking spray to avoid it happening again.)
12. While cooling, pour over the tablespoon of kahlua to absorb into cake.

For the Glaze
13. Stiff the powdered sugar into your mixing bowl.
14. Mix in kahlua and and then whipping cream until desired consistency.
15. Pour over warm cake.
As for a final verdict, it was really good. Except while I'm not quite ready to admit this to the boy, I do think his Black Russian Cake may be slightly better.

Do you find yourself making the same dessert over and over? Or are you more likely to only make something a single time?

White Russian Bundt Cake
Ingrediants
For the Cake
2 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup milk
1/4 cup whipping cream
1 cup butter softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/3 cup white chocolate chips
1 cup kahlua plus 1 tablespoon
For the Glaze
1 cup powdered sugar
2 tablespoons kahula
3 tablespoons whipping cream

Directions
For the Cake
1. Preheat the over to 325 degrees. Whisk together the flour, baking powder, and salt. Set aside.
2. Stir together the milk and whipping cream. Set aside.
3. Cream together the butter and sugar until fluffy.
4. At the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract.
6. Add in 1/3 of the flour mixture and mix together. Then half of the milk mixture and mix. Again add in and mix 1/3 (or half of what's left) of the flour mixture.
7. Finish up by adding the last of the milk and flour, mixing after each addition.
8. Scoop out half of the mix into a separate bowl. Stir in white chocolate chips.
9. Add 1 cup of kahlua into the other half of the batter.
10. Add half of the kaklua batter to a prepped bundt cake pan. Add the white batter on top, followed by the last of the kahlua batter.
11. Bake for 60 to 70 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan. Then invert onto serving platter to finish cooling.
12. While cooling, pour over the tablespoon of kahlua to absorb into cake.
13. Stiff the powdered sugar into your mixing bowl.
14. Mix in kahlua and and then whipping cream until desired consistency.
15. Pour over warm cake.