My Favorite Recipes Collection: White Chocolate Keylime Cream filled Pistachio Bundt Cake

Have been wanting to make this cake for long time from left over pistachio ice cream in the freezer.
Wanted to try different flavors together and surprisingly they worked very well together. I made this fro the Valentines day dessert. Has a nice quiet dinner with my sweet husband who of course brought me these lovely roses :)

I made this in bundt pan, but if you like and have more time on hand, can make individual cup cakes with the same filling.
Also initially I just wanted to sprinkle with powdered sugar and that is why you will see powdered sugar in the picture of ingredients, but then I decided to make a glaze from left over half can of ready made chocolate frosting.

If you make cup cakes you can sprinkle powder sugar on them of make a cream cheese frosting or just drizzle with glaze like I did.
The cake came out very delicious.

Ingredients for filling:
* 1 and 1/2 cup semi sweet white chocolate chip morsels
* Two 8 oz packs of softened cream cheese
* 3 tbsp milk
* Juice from one large lime

Ingredient for Cake:
* 1 package of yellow cake mix
* 1 pint of pistachio ice cream melted at room temp.
* 1/3 cup oil
* 3 eggs

* 1 box of instant pistachio pudding
* 1 cup of sour cream (fat free)
* 1 cup chopped roasted pistachio nuts (unsalted, divide them in three parts)

Ingredients for Glaze:
* 1/2 can of ready made chocolate frosting
(you can use ready made cream cheese frosting, since I already had this open so I used this)

* 1/4 cup of white chocolate chip morsels (optional)
* You may just sprinkle powdered sugar on baked cooled cake or you can make any glaze traditional way if you like.

Method:
* In small sauce pan melt white chocolate morsels on low heat (you can melt them in double boiler)
* In small mixing bowl combine milk, cream cheese, melted chocolate chip morsels until smooth, set aside.

* In large bowl combing dry melted ice cream, eggs, sour cream and oil, blend until smooth
* Add cake mix and pudding mix
* Mix until smooth
* Fold in 1/3 of pistachio nuts mix well.
* Grease and flour Bundt pan.
* Pour batter into pan.

* Mound white chocolate, cream cheese and lime mixture around the tube of pan.
* Mixture will touch the tube but do not spread to side of pan.
* Sprinkle other 1/3 of nuts on the mound.

* Bake at 350 degrees F for 55 minor until toothpick comes out clean from cake at side of pan.
* Cool the cake upright for 1 hour.
* Then slowly remove from pan turning upside down on cake stand or serving plate.

Method to make Glaze:
* Pour the icing in a sauce pan and melt it over low heat on stove.
* When melted add white chocolate chip morsels

* Heat until the morsels are melted and well blended in the glaze.
* Pour the glaze over the cooled cake and sprinkle with rest of the pistachio nuts.