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Raspberry White Chocolate Cake

Writer: goldenstateservicesj
goldenstateservicesj
May 24, 2019
2 min read

We all loved the Orange White Chocolate Cakeso much I decided to make a Raspberry one. It would be a great cake for the holiday weekend!! 

INGREDIENTS:

White CakeMix (3 egg whites, 1/3 cup Canola Oil, 1 ¼ cups Water)

One 4Serving Size Box of Instant White Chocolate Pudding

2 cups ColdMilk

1 tsp RaspberryExtract

Optional:  2 drops Red Food Coloring

GANACHE:

1/4 cup Good White ChocolateMelting Disks or White Baking Chocolate

1 ½ TBSP heavy cream

PREPARATION:

     Butter the bottomof a 13” x 9” cake.  Bake cake accordingto package directions.  Let cool for 5minutes. With a 5/8” * handle of a wooden spoon, randomly poke holes in thecake.  Brush off any crumbs.

     Mix Pudding withMilk, Extract, and Food Coloring.  Beat vigorouslyfor about 90 seconds with a whisk.  Pour immediatelyover partially cooled Cake. Chill at least an hour.

Ganache Prep:  In a microwave-safe bowl, cook WhiteChocolate and Heavy Cream for 20 seconds. Stir.  Heat another 5 seconds,stir, and it should be melted.  Let cool fora minute or two, and then drizzle over Pudding. Let chill for a few hours.

My secrets for success:  You will find that a ½” or smaller handlewill not make big enough holes for the Pudding to sink into them.  If you don’t have a 5/8” wooden spoon, lookfor a screw driver handle, a magic marker handle or something else that’s closeto 5/8”.

Don’t over beat the Pudding or it will begin setting up, and again, will not sink properly into the holes.  Don’t let the Pudding sit too long after preparation or again, it will set up and won’t want to sink into the holes. Mix it and pour it immediately.  A few light bangs on the counter will also help settle the Pudding.

By Tika for CHEW WANNA EAT? © 2019

 
 
 

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