WHITE CHOCOLATE RASPBERRY CAKE
Thursday, May 2, 2019
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INGREDIENTS
White Chocolate Raspberry Cake:
- 8 oz. Good Quality White Chocolate Bar, divided
- ½ Cup Unsalted Butter
- 1 Box (17 oz.) Pillsbury Purely Simple Vanilla Cake Mix
- 3 Eggs
- 1 Cup Buttermilk
- 1½ Teaspoons Vanilla Extract
Filling and Garnish:
- ½ Cup Seedless Raspberry Jam
- ½ Cup Fresh Raspberries
- White Chocolate Cream Cheese Frosting:
- 1 Package Pillsbury Purely Simple Buttercream Frosting Mix
- 1 Package (8 oz.) Cream Cheese, softened
- 2 Teaspoons Vanilla Extract
- 4 oz. Good Quality White Chocolate Bar, melted
- 3 Cups Confectioners Sugar
INSTRUCTIONS
- White Chocolate Raspberry Cake:
- Preheat the oven to 350°. Lightly grease two 9 inch cake pans and set aside. In a glass bowl combine the butter and 6 oz. of the white chocolate bar (broken into small pieces). Microwave on medium power in 30 second intervals, stirring in between. Once melted, set aside to cool slightly. In a large mixing bowl, beat the cake mix, eggs, buttermilk and vanilla extract on medium speed with an electric mixer. With a rubber spatula fold in the white chocolate/butter mixture. Evenly pour the batter into the prepared cake pans and bake for 24-27 minutes. Let the cakes cool in the pans for 10-15 minutes on wire racks before removing. Run a knife around the edges and invert the cakes onto the wire racks to cool completely.
- White Chocolate Cream Cheese Frosting:
- Prepare the frosting mix according to the package. With an electric mixer, beat in the softened cream cheese on medium speed. Beat for 2-3 minutes until lump free and fluffy. Beat in the vanilla extract and melted white chocolate. Slowly add in the confectioners sugar, 1 cup at a time making sure that the sugar is fully combined before adding more. Beat until light and fluffy.