Sunday, May 10, 2009

White Chocolate Raspberry Cream Cake

1 box vanilla cake mix, mixed as directed on box
2 tsp. chocolate extract
1 C. raspberry preserves
1 lb. fresh/frozen raspberries, thawed
8 oz. fat free cream cheese
4 C. milk, divided, 1% or fatfree
2 pkgs. instant white chocolate pudding mix
12 oz. whipped topping, light
4-5 oz. white chocolate shavings or sprinkles

Add extract to cake mix, mix well.
Heat oven to temperature called for on cake mix box. Grease the bottom of 2 13x9" baking dishes. Pour half of the cake batter into each pan and bake as directed, cake is done when it's golden on top.
Cool completely.
Heat raspberry preserves until they are thin. Spread raspberry preserves evenly over each cake. Top with raspberries.
Mix until smooth cream cheese and 1 C. milk. Add remaining milk and pudding, beat well. Pour over cakes, top with whipped topping and shaved white chocolate.
Refrigerate immediately.

Serves: 24-30

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