Step #1
Place the cake mix, water and oil in a bowl and mix together to form a smooth batter.
Step #2
Add the grated parsnips and mix well. Divide the mixture between a well greased 12-hole mini Bundt tin.
Step #3
Blend together the ingredients under “Streusel Mix” and sprinkle on top of the individual cake batters.
Step #4
Bake in a lower half of a pre-heated oven 180°C (360°F, Gas Mark 4) for 18 minutes until firm to the touch.
Step #5
Remove from the tin after 5 minutes and cool on a wire tray. For the “Topping”, mix the icing sugar and water together to form a paste and then drizzle over the cakes as per the illustration.
Step #6
Alternatively, melt the white chocolate in a bowl over a pan of simmering water and then dip each Bundt cake into the chocolate.
