RASPBERRY WHITE CHOCOLATE CAKE
With a little help from a packaged cake mix, turn this into a heavenly experience!From McCormick, this is a recipe that will delight guests and family alike. Done in a little over 30 minutes, you can whip this up between salad and entree!
Provided by FLUFFSTER
Categories Dessert
Time 38m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
- Stir until chocolate is completely melted.
- Cool slightly.
- Beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
- Beat on medium speed 2 minutes or until well blended.
- Pour evenly into 2 greased and floured (9-inch) round cake pans.
- Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
- Cool cakes in pans 10 minutes, remove from pans.
- Cool completely on wire racks.
- Prepare White Chocolate Cream Cheese Frosting.
- Stir food color into 2/3 cup of the frosting until well blended.
- Place 1 cake layer on serving plate.
- Spread with the tinted frosting.
- Top with remaining cake layer.
- Frost top and sides of cake with remaining frosting.
- Top with raspberries just before serving.
- Store in refrigerator.
- White Chocolate Cream Cheese Frosting:.
- Beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended.
- Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
- Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.
Nutrition Facts : Calories 465.7, Fat 25.3, SaturatedFat 13.5, Cholesterol 80, Sodium 375.4, Carbohydrate 55.1, Fiber 0.8, Sugar 45.7, Protein 5.4
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