Kitchen

[Lipstickdiva]

I have the recipe for the White Chocolate Raspberry Cake that I mentioned in the Easter dessert thread.

1 package white cake mix

1 1/4 cups water

1/3 cup oil

1tsp vanilla

2 eggs

4oz white chocolate, melted

1/2 pint raspberries

Grease and flour 2 round pans. Preheat oven to 325. Mix cake mix, water, oil, vanilla, eggs and melted chocolate in mixer for 2 minutes. Pour into pans and bake for 22-25 minutes. Let cool.

Frosting:

16 oz. frozen whipped topping, thawed

4oz white chocolate, melted

1 tsp vanilla

2 cans vanilla frosting

1/2 pint raspberries

Mix first 4 ingredients for frosting. Reserve one cup of the frosting and mix with raspberries.

Place one layer on cake tray. Spread with the frosting/rasp. mix. Top with second cake layer. Frost top and sides with remaining frosting. Garnish top of cake with raspberries. Refrigerate cake. I get it out of the fridge about 2 hours before serving. Refrigerate leftovers.

I personally didn't take mine out of the fridge that many hours in advance. I think I did it about 45 minutes in advance. Also, the frosting on this isn't real thick. I don't want to say it's runny because it's not but I do wish I could figure out what to do to get it thicker. I did have a slight problem with it sliding. I even refrigerated the frosting for a couple of hours prior to frosting to see if that would help and it doesn't.

My sister and cousin both had the same problem with the frosting. If anyone can think of what to do with it, let me know. The cake is awesome.