White-Chocolate Raspberry Cake

White-Chocolate Raspberry Cake

Serves: 6

Ingredients:

Cake:

  • 1 box white cake mix
  • 1-1/4 cups water
  • 1/3 cup oil
  • 2 eggs
  • 4 oz white chocolate, melted

Glaze:

  • 1/4 cup raspberry jam or preserves, melted in microwave

Frosting:

  • 1 can vanilla frosting
  • 4 oz white chocolate, melted
  • 1 tsp vanilla
  • 8 oz frozen whipped topping, thawed

Topping:

  • White chocolate curls
  • 1 cup fresh raspberries

Preparation:

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.

Dot the top cake with raspberries and generously sprinkle with white chocolate curls. (I use a peeler to create the curls by scraping the side of a block of white chocolate.)

Cook's Notes

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.

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Recipe provided by Jane Treacy.