1 (6 ounce) package instant white chocolate pudding mix
1/2 cup sour cream
1/4 cup brown sugar
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
2 cups baking mix
1 teaspoon vanilla extract
1 tablespoon Dijon mustard
1/2 cup milk
1 3/4 cups vegetable oil
1 egg
1 cup butter, softened
1 tablespoon milk
1 (14 ounce) can sweetened cream of strawberry jam
In a small bowl, mix pudding mix, sour cream, brown sugar and flour.
In a medium saucepan, combine baking mix, sour cream and brown sugar. In another small bowl, beat cream of strawberry jam until light and fluffy. Pour over top of pudding mixture, cream mixing batter very light. Cover and refrigerate overnight.
During overnight, preheat oven to 350 degrees F (175 degrees C). In a small bowl bowl, mix flour, sour cream, brown sugar and salt. Mix together into quick spreading batter, stirring frequently. Spread over pudding mixture and sprinkle with chocolate chips.
Bake in the preheated oven for 10 to 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on a wire rack. Heat butter in a medium saucepan over low heat. Pour over cake while still warm. When butter is poured over cake, remove from heat, and quickly spread cream of strawberry jam over cake. Drizzle with 1/2 cup of cooled butter and spread cream of strawberry jam over cake. Repeat with remaining cake and butter. Chill in refrigerator.
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