White Chocolate Raspberry Cake
These delicate flavors go so well together
It's a thing of both beauty and taste.
This is an opportunity to spend some time and build an elegant dessert.
Truth is, pro caterers seldom make cakes from scratch. But we sure do when a recipe is this good. Caterer’s Cake Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
6 ounces white chocolate chips
1/2 cup butter or margarine
1 white cake mix
1 cup milk
1 small container of Cool Whip
1 small frozen raspberries
2 pints fresh raspberries
3/4 cup fast dissolving white sugar
Preheat oven to 350° Spray the inside of 2 - 9” pans with vegetable release. For easy removal, dust the pan with flour, so that it sticks to the veggie spray. Shake out the excess.
Mix up the cake mix and all the ingredients except the chips. Get everything smooth and well blended.
In another bowl, toss the chocolate chips with some flour, so that the flour coats the chips. Carefully fold the floured chips into the batter. Don’t overstir.
Bake for 30 minutes or so, looking for a nice crown in the middle which feels firm to your touch. Allow to cool completely.
Build the topping by straining the frozen raspberries in a fine strainer. Squeeze the frozen berries through the strainer, but don’t let seeds get into the liquid.
Collect 2/3 cup of raspberry juice, and mix it very well with the sugar, until the sugar is dissolved in the juice. Then carefully fold it into 2 cups of Cool Whip.
Place the first layer of cake on your serving plate. With a long, serrated knife, cut the crown of the cake off, so that it is flat, and the top “crust” is removed.
Use some of the raspberry cream ad spread it on the first layer of cake. Then top it with the first layer, and use the cream to frost the cake, top and sides.
When it’s time to serve dessert, artfully arrange the unwashed fresh raspberries on top of the cream. We like to add a few mint leaves too.
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