White Chocolate Pound Cake - cooking recipe

Ingredients

1 box Duncan Hines white cake mix
4 extra large eggs
1 box french vanilla instant pudding mix
1 c. water
1 c. grated white chocolate
3/4 c. Crisco oil
2/3 c. pecans, chopped
1 can (3 1/2 oz.) angel flake coconut
1 tsp. vanilla

Preparation

Melt grated white chocolate in 1/3 cup of the crisco oil on low heat and set aside. Put remainder of oil, eggs and cake mix in large bowl. Mix on low speed until well blended. Add melted chocolate and mix 1 minute. Mix water and pudding together and add to batter. Mix 2 minutes on medium speed. Add vanilla. Fold in chopped pecans and coconut, mix well. Pour into greased and floured Bundt or tube pan and bake at 350\u00b0 preheated oven for 40 - 50 minutes or until done. Cool 15 minutes in pan before turning out.