Create a professional finish for this stunning recipe by shaving your chocolate with a vegetable peeler.
Vanilla Cake
Ingredients
1 pack Green's Moist Vanilla Cake Mix
2 Eggs
190ml milk
100g butter, softened
40g shaved white chocolate
Method
Preheat oven to 180°C/160°C for fan forced). Grease and line a 20cm x 7cm round cake pan with baking paper
Place cake mix, eggs, milk and margarine or butter into a mixing bowl. Using an electric mixer, mix on low speed until ingredients are all combined. Increase speed to medium speed and beat for two minutes
Stir shaved white chocolate into batter. Pour batter into prepared cake pan
Bake for 40-45 minutes. Cake is baked if it springs back when lightly touched in the centre
Allow to cool for 5 minutes prior to inverting onto cooling rack. Transfer cooled cake onto a serving plate
Using a large serrated knife, slice horizontally to give two even layers
Mix 1/3 of prepared frosting with crushed raspberries and mix well
Place bottom half of cake onto a serving plate. Spoon raspberry cream cheese over the top .Spread evenly to edges. Place top of the cake over the top
Spread top and sides with cream cheese frosting. Decorate with raspberries and extra shaved white chocolate
Cream Cheese Frosting
Ingredients
230g cream cheese, softened
1 x sachet Vanilla Frosting (included in the pack)
50g butter, softened
1-2 tablespoons milk
1 punnet fresh raspberries
Shaved White chocolate for garnish
Method
Prepare frosting by placing cream cheese into a mixing bowl. Using an electric mixer, beat on low speed until cream cheese is softened
Add icing mix sachet, butter and milk . Beat on high speed for two minutes or until creamy and well mixed. Set aside
In a separate mixing bowl, crush 8 raspberries until smooth
Tips & Hints
Create a professional finish by shaving your chocolate with a vegetable peeler.
Frozen berries are not suitable for this recipe. Fresh strawberries may be used in replacement if raspberries are not in season