Preheat oven to 350°
In a large bowl whisk together eggs, oil, sour cream, and water.
Add boxed cake mix and pudding mix and stir until smooth.
Add white chocolate chips and stir just until chips are evenly distributed throughout the batter.
Spray mini bundt pans with cooking spray (I use Baker’s Joy).
Fill each well two-thirds full (or use 2 full large scoops – 3 oz each).
Bake for 18-22 minutes or until a toothpick inserted comes out with just a few moist crumbs.
Cool in pan for 5 minutes
Invert the pan over a cooling rack and gently tap the pan.
Prepare the glaze by whisking together the powdered sugar, milk and vanilla until smooth.
Drizzle the glaze liberally over the cakes while they are still warm.
Let cool completely and drizzle again.
