White Chocolate Pudding Cake
Throw a half dozen ingredients in a bowl, whip it in the oven, and you've got a rich, moist cake that doesn't even need frosting. This is a great 'traveler' recipe, too, because it stays right in the pan and doesn't require refrigeration.
1 box white cake (with pudding-in-the-mix)
1 small box instant French vanilla pudding
1 cup mayonnaise
1 cup water
1 cup white chocolate morsels
Preheat oven to 350 degrees. In a large bowl, mix everything together, except for the morsels, with an electric mixer until nicely blended. Stir in the morsels by hand. Pour batter into a prepared (buttered and floured) 9" x 12" pan. Bake 45 minutes or until done.
Option: Let cake cool completely and sift confectioners' sugar on top.