White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Ingredients: Cake; 1 (15 1/4 ounce) box white cake mix; 1 1/4 cups water; 1/3 cup oil; 2 eggs; 4 ounces white chocolate, melted; Glaze; 1/4 cup raspberry jam or 1/4 cup preserves, melted in microwave; Frosting; 1 (15 ounce) can vanilla frosting; 4 ounces white chocolate, melted; 1 teaspoon vanilla; 8 ounces frozen whipped topping, thawed; Topping; 1 cup fresh raspberry; 1/2 - 1 cup white chocolate curls

16 ingredients

6 steps

Ingredients

Cake
1 (15 1/4 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
2 eggs
4 ounces white chocolate, melted
Glaze
1/4 cup raspberry jam or 1/4 cup preserves, melted in microwave
Frosting
1 (15 ounce) can vanilla frosting
4 ounces white chocolate, melted
1 teaspoon vanilla
8 ounces frozen whipped topping, thawed
Topping
1 cup fresh raspberry
1/2 - 1 cup white chocolate curls

Directions

1

Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
2

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.
3

Next, brush glaze over cooled cake.
4

Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
5

Use a peeler to create the curls by scraping the side of a block of white chocolate.
6

Dot the top cake with raspberries and generously sprinkle with white chocolate curls.