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White Chocolate Raspberry Cake
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Recipe Information
Mrs. Wiggs

Serves/Makes:1 9" cake

  • 1 pkg. white cake mix
  • 3 egg whites
  • 1-1/3 cups (325 ml) water
  • 2 tbsp (30 ml) oil
  • 5 squares white baking chocolate (1 oz (28 grm). each)
  • 1 16 oz (448 grm). container vanilla or cream cheese frosting
  • 1 cup (225 ml) red raspberry seedless jam
  • fresh or frozen raspberries
  • Heat oven to 350 degrees (175 C.).
  • Grease and flour 2 9" round baking pans.
  • Combine mix, egg whites, water and oil in large bowl.
  • Beat at low speed with electric mixer till moistened.
  • Beat at medium speed 2 minutes.
  • Put 3 white chocolate squares in small bowl.
  • Microwave on high for 2 to 3 minutes, stirring every 30 seconds till melted (watch closely as it burns easily).
  • Stir warm chocolate into cake batter.
  • Pour into prepared pans.
  • Bake 25 to 28 minutes or until done.
  • Cool 15 minutes in pans.
  • Remove from pans and cool completely.
  • Meanwhile, melt 2 white chocolate squares in microwave as above.
  • Stir warm chocolate into frosting mix.
  • Place one layer on serving plate.
  • Split in half horizonally.
  • Spread layer with 1/3 of raspberry jam.
  • Top with other half.
  • Spread layer with 1/3 of rasberry jam.
  • Split second layer in half horizonally.
  • Place on top of first layer.
  • Spread with 1/3 of jam.
  • Top with other half.
  • Frost cake with frosting.
  • Decorate with fresh rasberries.
I got this from the net. It's delicious and very easy to make. Everyone that tastes it wants the recipe.

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