WHITE CHOCOLATE RASPBERRY CAKE

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White Chocolate Raspberry Cake image

This cake is best served at room temperature, but you can store any leftovers in the fridge. If you're serving a larger crowd, just bake it in a 13'' x 9'' rectangular pan and double the amount for the frosting.

Provided by Missi J.

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 (15 1/4 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
2 eggs
4 ounces white chocolate, melted
1/4 cup raspberry jam or 1/4 cup preserves, melted in microwave
1 (15 ounce) can vanilla frosting
4 ounces white chocolate, melted
1 teaspoon vanilla
8 ounces frozen whipped topping, thawed
1 cup fresh raspberry
1/2-1 cup white chocolate curls

Steps:

  • Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
  • Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.
  • Next, brush glaze over cooled cake.
  • Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
  • Use a peeler to create the curls by scraping the side of a block of white chocolate.
  • Dot the top cake with raspberries and generously sprinkle with white chocolate curls.

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