2.5 c water
10 chai tea bags
1 c ice cubes
1 pkg (18 oz) white cake mix
3 egg whites
1/3 c veggie oil
1 T cornstarch
1/4 c packed brown sugar
6 whole cloves
1/2 t vanilla
1. Preheat oven to 350 degrees. Spray bottom of 10 or 12 cup non-stick bundt pan with nonstick cooking spray.
2. Bring water to a boil in medium saucepan over high heat. Remove from heat; add tea bags and steep for 5 minutes. Remove & discard tea bags. Add ice cubs to saucepan and let stand until ice is fully melted. (This will make about 2 1/4 c tea.)
3. Beat cake mix, 1 1/4 c. tea, egg whites & oil in large bowl with electric mixer at low speed for 30 seconds. Beat at medium speed for 2 minutes or until well blended.
4. Pour batter into prepared pan. Bake according to pkg directions or until inserted toothpick comes out clean. Invert cake onto wire rack and let stand 10 minutes before removing from pan. Cool completely.
5. Meanwhile, whisk cornstarch into remaining 1 c tea in medium saucepan until smooth. Add brown sugar & cloves; bring to boil over medium-high heat, stirring constantly. Cook & stir one minute. Cool completely. Remove and discard clove. Stir in vanilla. Pour glaze over cake; Let stand until set.
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