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Date Posted: 05:08:31 10/24/02 Thu
Author: S
Subject: White Chocolate Bundt Cake

1 cup (2 sticks) plus 1 tablespoon butter or margarine
2 cups sugar
3 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/3 cups milk
2 teaspoons vanilla extract
6 egg whites (3/4 cup)
1/2 cup raspberry or raspberry-currant jelly
Red food coloring

Basic glaze:
2 cups sifted powdered sugar
1 tablespoon butter or margarine,room temperature
1 teaspoon vanilla,rum or almond extract
2 to 3 tablespoons milk

PREHEAT oven to 350 degrees.Grease and flour a 12-cup fluted tube pan.

CREAM butter and sugar in a large bowl until light and fluffy.Sift
together flour,baking powder and salt;add alternately with milk to
creamed mixture,beginning and ending with dry ingredients. Add
vanilla.

BEAT egg whites in a small bowl until stiff peaks form. Gently fold
by hand into batter.

HEAT jelly in a small saucepan or in microwave until melted;cool
slightly.Remove 1 cup of batter from bowl and stir in jelly.Mix
well.Add food coloring, enough to give desired pink color. Pour
white batter into prepared pan.Pour jelly batter on top. With spoon,
swirl raspberry mixture into cake.

BAKE in preheated oven 45 to 50 minutes.Cool upright in pan on wire
rack 1 hour then invert onto serving plate and cool completely.

GLAZE:Combine powdered sugar,butter,flavoring and milk, blending
until smooth.Drizzle over cake.Or top cake with 1/2 cup raspberry
jam,pressed through a sieve to remove seeds.

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