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Ingredients
For the Cake
1 (16 1/2 oz) Package white cake mix
1 (3.3 oz) Package instant white chocolate or vanilla pudding
1 Cup sour cream
4 Large eggs
1/2 Cup water
1/2 Cup oil
1 1/2 Cups white chocolate chips, chopped into smaller pieces
1 (12 oz) Can raspberry pastry or pie filling
For the Frosting
1/2 Cup white chocolate chips
4 Ounces cream cheese, softened
2 Tablespoons butter, softened
1/2 Teaspoon vanilla
1 Cup powdered sugar
Instructions
For the Cake
Grease and flour a bundt pan. Preheat your oven to 350�F.
Mix first six ingredients together in a stand mixer, fold in white chocolate chips.
Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter. Using a knife swirl the filling through the cake. Don't overdo it, just swirl it around like 2 times.
Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.
Bake for 50-55 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 minutes at a time until it does.
Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up. You can eat warm or cover with plastic wrap and let it cool overnight in the fridge.
For the Frosting
In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla and beat on medium speed until well blended. Slowly add the powdered sugar and beat well.
You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake.