Raspberry Filled Cake With White Chocolate and Macadamias

Recipe by The Spice Guru
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • WHITE CAKE
  • 18 14
    ounces cake mix (Duncan Hines Moist Deluxe Classic White cake mix)
  • 3
    egg whites
  • 2
    tablespoons oil
  • 1 13
    cups water
  • RASPBERRY FILLING
  • 1
    cup seedless red raspberry jam, divided
  • WHITE CHOCOLATE FROSTING
  • 1
    pint whipping cream
  • 1
    (11 ounce) bag ghirardelli classic white chocolate chips
  • GARNISH
  • 4
    ounces chopped macadamia nuts
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DIRECTIONS

  • WHITE CAKE: Prepare three cake layers in three pans using one (18.25 oz box) Duncan Hines Classic White Cake mix, followiing package directions (1 1/3 cups water, 3 egg whites and 2 tablespoons canola oil); PLACE on racks; COOL completely.
  • RASPBERRY FILLING: Invert one cake layer on cake plate (flat-surface up); SPREAD top only with 1/3 cup seedless red raspberry jam, spreading to 1/4 inch of the cake edge; PLACE second cake layer, flat-side up over first layer; SPREAD top with 1/3 cup raspberry jam; PLACE third cake layer over second, rounded-side up; SPREAD top with remaining 1/3 cup raspberry jam.
  • WHITE CHOCOLATE FROSTING: Melt 11 oz white chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL. In a small mixing bowl beat remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD white chocolate chip mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).; FROST outside of cake, decorating in swirls.
  • GARNISH: Chop 1/2 cup macadamia nuts; SPRINKLE evenly over cake; DECORATE top of cake with fresh raspberries.
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