Holland Bols Blue White Chocolate Pudding Bundt Cake

• 3 13 ounces jello instant white chocolate pudding and pie filling mix
• 1 cup milk
• 3 tablespoons flour
• 3 tablespoons bols blue liquor
• 3 drops blue food coloring
• 1 (1 lb) boxbetty crocker super moist white cake mix
• 34 cup water
• 3 egg whites
• 13 cup vegetable oil
• Pam cooking spray

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

jello instant white chocolate pudding, milk, flour, bols blue liquor, coloring, white cake, water, egg whites, vegetable oil, spray

Taken from www.food.com/recipe/holland-bols-blue-white-chocolate-pudding-bundt-cake-176940 (may not work)