Honey Nut White Chocolate Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix cake mix, corn syrup, sugar, baking soda, oil, eggs, vanilla and pudding mix. Mix well. Spread evenly into the prepared pan.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour the remaining 1/2 cup of batter over the sun cooled cake while it is in the oven.

While the cake is baking, combine the butter in large bowl, brown sugar and nonfat milk. Beat with electric mixer on medium speed until light and fluffy. Beat in butter, brown sugar and pecans. Stir into the creamed mixture until well blended. Pour the remaining batter over the cake while it is in the oven.

While the cake is baking, make the chocolate syrup and 1 cup chopped honey. Beat chocolate syrup into the creamed mixture while the cake is baking. Spread syrup over the cake while it is in the oven.

While the cake is in the oven, preheat the oven to 350 degrees F (175 degrees C). Divide the remaining 1/2 cup of the batter between two 9 inch pans (separately). Press 1/2 of the mixture to the bottom of each pan.

Bake in the preheated oven for 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Cool off completely before frosting. Frost with remaining 1/2 cup chopped honey. Refrigerate remainder of the cake for about 1 hour or until ready to serve.

To make the glaze: In a small bowl, mix 1/2 cup butter, brown sugar and nonfat milk. Carefully pour over the cake while it is still in the pan. Allow to sit until completely cool so glaze can drip. Glaze with remaining 1/2 cup chopped honey.