White Chocolate Raspberry just sounds festive, right? Kind of romantic? The perfect cake for New Years Eve. Not that New Years Eve is romantic for me…I usually spend the evening with my favorite 3 and 4 year olds. Oh…and my favorite 31 year old. And then I’m in bed by 10:00 PM. Just the thought of staying up until midnight makes me cranky. But for all of you fun people…this is the perfect cake for your big night. As for me…I’ll take a slice with coffee for breakfast the next morning.
1 box of white cake mix
2 small boxes of instant white chocolate pudding (use vanilla if you can’t find white chocolate)
1/2 cup of veggie oil
1 1/4 cups water
1 1/2 cups white chocolate chips, divided
1 cup raspberry jam
4 cups powdered sugar
1 stick butter, softened
1/4 cup fresh raspberries, plus extra to garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup white chocolate chips. Pour half of the batter into prepared pan, take your jam and spread it over the batter in the pan. Pour remaining half of the batter over jam and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Meanwhile, melt your remaining 1/2 cup white chocolate chips in the microwave (stirring every 30 seconds).
To make the frosting, beat butter with powdered sugar, melted white chocolate and fresh raspberries until creamy. Add more powdered sugar if your icing is too runny and a few more raspberries if it’s too thick. Spread on cooled cake and top with fresh raspberries.
The fresh raspberries make the frosting extra delicious…and that layer of raspberry jam…perfection!
Whether you’re celebrating at 12:01 or like me, at 9:45…I wish you a happy New Year and a blessed 2013.