White Chocolate And Raspberry Cake
Prep:  20 min + decorating time
Cook:  50 min
Serves:  12
Average: 3.5 (13 votes)
Difficulty:
Cuisine:
Saved:
Australian
581
Recipe by: Green's
Create a professional finish for this stunning recipe by shaving your chocolate with a vegetable peeler.
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White Chocolate And Raspberry Cake
Ingredients:
Vanilla Cake
Cream Cheese Frosting
Method:
Vanilla Cake
  1. Preheat oven to 180°C/160°C for fan forced). Grease and line a 20cm x 7cm round cake pan with baking paper
  2. 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
  3. Stir shaved white chocolate into batter. Pour batter into prepared cake pan
  4. Bake for 40-45 minutes. Cake is baked if it springs back when lightly touched in the centre
  5. Allow to cool for 5 minutes prior to inverting onto cooling rack. Transfer cooled cake onto a serving plate
  6. Using a large serrated knife, slice horizontally to give two even layers
  7. Mix 1/3 of prepared frosting with crushed raspberries and mix well
  8. 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
  9. Spread top and sides with cream cheese frosting. Decorate with raspberries and extra shaved white chocolate
Cream Cheese Frosting
  1. Prepare frosting by placing cream cheese into a mixing bowl. Using an electric mixer, beat on low speed until cream cheese is softened
  2. Add icing mix sachet, butter and milk . Beat on high speed for two minutes or until creamy and well mixed. Set aside
  3. 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
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