NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY CAKE CO…
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world. This spectacular copycat recipe uses a white chocolate pudding mix and white chocolate chips in the batter. Raspberry pie filling is swirled through the cake layers. Then it's topped off with ribbons of cream cheese icing. Every bite of this fantastic dessert will leave you drooling! Perfect for birthdays, special occasions and company or holiday dinners.
Provided by Teresa
Categories Cake/Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Grease a large bundt pan very generously with Crisco shortening.
- Add flour and rotate pan until very well covered.
- Set aside.
- Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
- Stir in white chocolate chips.
- Batter will be thick.
- Fill prepared bundt pan with half of the cake batter.
- Smooth the top.
- Spoon half of the raspberry pie filling over top of the batter.
- Swirl the batter and pie filling together with a bamboo skewer.
- Spoon remaining cake batter over top of swirled batter.
- Smooth top again.
- Spoon remaining raspberry pie filling over top of cake batter.
- Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
- Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
- Start testing at 45 minutes.
- Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
- Allow cake to cool completely before adding icing.
- Remove cake to cake platter.
- Pipe cold cream cheese icing over top.
- Decorate with white chocolate chips and fresh raspberries, if desired.
- Refrigerate cake up to 24 hours before adding icing.
- In a medium mixing bowl, cream the cream cheese and butter until smooth.
- Add vanilla and mix again with mixer.
- Gradually add in powdered sugar a cup at a time.
- Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
- Fill a gallon-size Zip Lock Bag with frosting.
- Chill frosting in refrigerator about 30-60 minutes before using.
- Cut off one-half inch diagonal corner at the bottom of the bag.
- Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
- If desired, add a second layer of frosting ribbons on top of the cake
- Decorate cake with fresh raspberries and white chocolate chips, if desired.
- Refrigerate cake until ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 496 kcal, FatContent 29 g, SaturatedFatContent 13 g, UnsaturatedFatContent 11 g, TransFatContent 0.1 g, CarbohydrateContent 55 g, SugarContent 45 g, FiberContent 1 g, ProteinContent 5 g, CholesterolContent 93 mg, SodiumContent 353 mg
CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 738 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 118g carbohydrate (91g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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