WHITE CHOCOLATE RASPBERRY CREAM SODA CAKE
A not-so-traditional take on the "poke" cake. This cake is bursting with flavor and is very moist. The frosting is just as flavorful and yet not as "sugary" tasting as most frosting. The family even picks this cake over Red Velvet!
Provided by Raquel Beltz
Categories Puddings
Time 1h50m
Number Of Ingredients 15
Steps:
- 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
- 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
- 3. POUR batter in pan 9X13 glass dish and bake for 33 minutes.
- 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
- 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
- 6. Add 12 oz cream soda to jello.
- 7. Pull cake from oven and liberally poke fork holes in cake.
- 8. Pour jello mix over cake and place in refrigerator for at least one hour.
- 9. After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
- 10. Soften 8 oz cream cheese.
- 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
- 12. Add 8oz tub of cool whip and blend completely.
- 13. Spread frosting (all of it) evenly over fully cooled cake cake.
- 14. Cut and serve.
- 15. You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
- 16. Store leftover cake (if there is any) in a covered container in refrigerator.
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