Raspberry White Cake With Chocolate Cream Cheese Frosting
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 1 white cake mix
- 3 egg whites
- 1 1⁄4 cups water
- 1⁄2 cup butter, softened (1 stick)
- 1 cup raspberry preserves (seedless)
-
Chocolate Cream Cheese Frosting
- 1⁄2 cup butter, softened (1 stick)
- 2 (8 ounce) packages cream cheese (softened)
- 1 1⁄2 teaspoons vanilla
- 2 tablespoons whipping cream
- 3 cups sifted confectioners' sugar
- 4 ounces semisweet chocolate, melted
- 2 cups cool whip frozen whipped topping, thawed
directions
- Prepare cake mix as directed with the egg whites,water, & butter.
- Immediately from the oven place in the freezer for a minimum of 45 minutes.(you can freeze cake up to a week).
- In a large bowl blend together the first 4 ingredients for the icing. Do not over beat.
- Let chocolate cool a bit & add to icing. Stir in by hand.
- Add the cool whip & stir gently again.
- Let sit over night if you can.
- When ready to serve cake use a wooden spoon & make holes here & there on cake.
- Heat the raspberry preserves in the microwave on low power until it thins out. (I add a bit of water).
- Spoon preserves in to holes of cake.
- Spread frosting on cake. (Put back in fridge until ready to serve.).
- Caramel is delicious in place of raspberries.
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RECIPE SUBMITTED BY
LAURIE W.
Southampton, PA