Blogs

[#1]

One of my favorite things to make with my Kitchen Aid mixer is a cake that is close to my husband’s heart, so I wanted to share the recipe for his favorite White Chocolate Raspberry cake.

 

White Chocolate Raspberry Cake

Cake - (serves about 6 people)

1 box white cake mix

1 ¼ cups water

1/3 cup oil

2 eggs

4 oz. white chocolate melted

Glaze:

¼ 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:

1 cup fresh raspberries

white chocolate curls (I use a peeler to create the curls by scraping the side of a block of white chocolate)

Preheat oven to 325. Grease and flour one nine inch cake pan. (You will have some batter left over so I make cupcakes). Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl and beat for about one more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.

Brush melted preserves over cooled cake.

 

Mix together all frosting ingredients until smooth.

Spread frosting generously over the cake. Dot the top of the cake with raspberries and generously sprinkle with white chocolate curls. Cake is best served at room temperature - but do store any leftovers in the fridge. If you are serving a larger crowd, just bake a 13x9 rectangular cake and double the amount for the frosting.

Enjoy!

Jane

You can find me on Facebook at: www.facebook.com/JaneTreacyQVC

Twitter: www.twitter.com/JaneTreacyQVC

Instagram: www.instagram.com/janetreacyqvc

My Collections: My Collections

Additional Blogs: My Blogs