Vanilla White Chocolate Chip Pumpkin Cake

For the cake:
You’ll need 1/2 cup of vanilla pudding. So if you use a mix for this (as opposed to buying prepared), then you should prepare the pudding per the box instructions and refrigerate it while you prepare the cake.

Pre-heat oven to 350 degrees F.

In a large bowl, mix together the pumpkin, eggs, spices, sugar and milk. Mix in the vanilla cake mix. Mix until smooth.

Add in the ½ Cup of vanilla pudding and then stir in 1 Cup of white chocolate chips.

Pour batter into a greased 9-inch round cake pan. Bake for 24-30 minutes. Use a toothpick to test for doneness. Remove cake from the oven and allow to cool.

Top with The Best Frosting You Have Ever Had In Your Life (recipe to follow.) Then decorate with your favorite seasonal sprinkles.

For the frosting:

In a small saucepan, whisk flour into the milk and heat, on a medium high heat, stirring constantly for about 5 minutes or until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix.

As soon as it is the right consistency immediately take it off the heat and let it cool to room temperature. (If I am in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Stir in vanilla. You don’t want any sugar grains left.

Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it long enough! Beat it until it all combines and resembles whipped cream.

**A word to the wise, have your butter at room temperature. If it is not at room temperature do not microwave it. This will cause your frosting to not turn out. Trust me I know this from experience!**