White Chocolate Raspberry Bundt Cake

This cake was so good!  I think that the plate got licked clean!!  I got the recipe from All Things Thrift
via pinterest.  We couldn't get enough of it!!  I followed the instructions for putting it in the fridge, I made it in the morning and we had it that evening!!
Preheat oven to 350 degrees

1 (Betty Crocker) White cake mix (make as directed)
Add 1/2 cup applesauce (no cinnamon)
Add 1 small package of instant vanilla pudding (just the dry mix)
Mix batter well.

Now that you have your cake batter mixed up nicely, you need to separate the batter into two bowls. So pour 1/3 (approximately) into another bowl.

Defrost 1 cup frozen raspberries and mash them up with a fork. I usually do this on a paper plate so that I can mash them easily.
After the raspberries are nicely mashed, add 1 Tbsp flour and mix.
Add the mashed berries to the bowl containing 1/3 of the original batter and mix well. Set bowl aside.

Take your 1 c. melted white chocolate chips and melt them gradually in the microwave. Be careful not to burn the chocolate. I put them into my microwave in a bowl for 30 seconds the first time, and then I stir the chocolate. Then I put it back into the microwave for 10 second increments while stirring in between until the chocolate is melted completely.

With remaining 2/3 batter add the melted white chocolate. Mix nicely.

Grease bundt cake pan well (I use "Bakers Joy"). I use a silicone bundt cake pan, and it has a nonstick surface that is fantastic. I have never had it stick!

After your pan is greased nicely, coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
Then add dollops of all of your raspberry/cake batter mix to the pan on top of the white chocolate batter.
Then add the remaining white chocolate cake/batter on top of the dollops.

Next you need to create the marble look, so make an S pattern through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan. This will mix the two batters perfectly to create that marbled look.

Bake 42-45 minutes.
Let the cake cool in the pan for a bit, then turn it out onto a cooling rack.
IMPORTANT STEP: Triple wrap the cake in saran wrap and put it in the freezer (yes I said freezer) for 5-7 days (yes I said DAYS and I meant it). (I'll be honest here though, we have only done this part ONCE. We are much too impatient.) So, this is what we do, we place the cake in the fridge until it is COMPLETELY cool. Then I frost the bad boy. After the cake is frosted, I place the cake BACK IN The fridge to cool the frosting again, and then we serve it cold. It is a MILLION times better cold. Don't get impatient and eat it warm. You WILL be disappointed if you do.

1 stick softened (NOT melted) butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4 1/2 cups powder sugar, one cup at a time. Beat frosting until smooth. (Oh, and I added a few drops of red food coloring to make the frosting pink, and added a few little sprinkles to make it pretty).

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