White Chocolate Pumpkins Recipe
Additional ingredients according to package
White chocolate chips
Pumpkin silicone mold
Make the cake batter according to the package instructions. Spoon batter into silicone mold (filling no more than 1/2 way) Bake and let cool
Melt white chocolate chips and add a dash of cinnamon
Spoon some white chocolate into the clean pumpkin silicone mold, pushing chocolate up the sides to cover making sure to leave room for the cake.
While chocolate is still warm press cooled cake into the chocolate covered mold. Let cool completely in refrigerator and remove from the mold.
Combine the two pumpkin halves together using melted chocolate. & enjoy!
Serving Size (1 Pumpkin), Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.