Ingredients:
1 white cake mix (make as directed)
1/2 cup applesauce (no cinnamon)
1 small box instant vanilla pudding
1 cup frozen raspberries
1 Tbsp flour
1 cup white chocolate chips
Preheat oven to 350 degrees. Once you prepare cake mix as directed, add in applesauce and pudding, mixing well. Put about 1/3 of batter into a separate bowl.
Thaw the raspberries and mash up with a fork. When all mashed, add the flour and stir together. Then add to the 1/3 of batter you put in seperated.
Melt your white chocolate chips gradually in the microwave being careful not to burn. I put them into my microwave in a bowl for 30 seconds the first time, and then I stir the chocolate. Then I put it back into the microwave for 10 second increments while stirring in between until the chocolate is melted completely. Now, add to the 2/3 portion of batter.
Grease bundt can very thoroughly and put half of the white chocolate batter in bottom of pan. Then add the raspberry mixture on top in dallops. Finally, add the remaining white chocolate mixture on top.
To get the marbled look, use a knife and make S shapes throughout and make sure not to touch bottom of pan.
Bake for 42-45 mins. Let the cake cool for a little bit and then turn it onto a cooling rack. While it's still warm, triple wrap in saran wrap and stick in the freezer. (on the website it says for 5-7 days. I only did it over night and let it thaw in the morning) It comes out so moist it's barely staying together.
She used a frosting on her's. I think it's great without and actually don't think it would be as good with the frosting but if you want her recipe, here's what she used.
CREAM CHEESE FROSTING RECIPE:
1 stick softened (NOT melted) butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4 1/2 cups powder sugar, one cup at a time. Beat frosting until smooth.
2 comments:
Hi, I found your blog from a google search for this cake. I tried the same recipe today and had the same problem with it sticking in the pan. I also had to cook mine for much longer and it still has the consistency of an undercooked cake but it has to be done. Was this how yours was too? Or did I do something wrong? I'm tempted to try it again but don't' want to waste the ingredients either.
jorjohnson43@gmail.com
I just saw your message. I have the same thing. There are a lot of things that make it so moist that I’m thinking it’s too much but I don’t know what to take out.
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