The classic combination of strawberry and rhubarb, drizzled with HERSHEY'S CHIPITS White Creme Chips makes for a new delicious taste! Try it today!
Preheat oven to 350°F (180°C).
Combine rhubarb and strawberries in a saucepan with 1/4 cup (50mL) sugar. Cook over medium heat for 8 to 10 minutes or until softened. Remove from heat and lightly mash with a fork. Let cool while you make the batter.
If you prefer, use only strawberries, or other favorite frozen fruit like peaches, raspberries or blueberries.
Beat butter with remaining sugar until light and fluffy. Add eggs one at a time blending after each addition. Add vanilla and blend well.
Dissolve baking soda in sour cream in a small bowl. In a large bowl, whisk flour with baking powder. Blend sour cream and flour into butter mixture alternating until just combined. Stir in 2 cups (500 mL) of the white creme chips. Gently fold in cooked fruit. Spoon batter evenly into a greased 12-cup (3 L) Bundt pan.
Bake for 50 to 60 minutes or until a tester inserted into the cake comes out clean. Allow cake to cool for 15 minutes and then turn out onto a rack and let cool completely.
Melt remaining 1/2 cup (125 mL) white creme chips with shortening in a heatproof bowl in microwave on medium for 1 to 1 1/2 minutes, stir until smooth and drizzle over cake.
Cake freezes well.