RASPBERRY WHITE CHOCOLATE CAKE, by Tika
We all loved the Orange White Chocolate Cake so much I decided to make a Raspberry one. It would be a great cake for the holiday weekend!!
White Cake Mix (3 egg whites, 1/3 cup Canola Oil, 1 ¼ cups Water)
One 4 Serving Size Box of Instant White Chocolate Pudding
2 cups Cold Milk
1 tsp Raspberry Extract
Optional: 2 drops Red Food Coloring
1/4 cup Good White Chocolate Melting Disks or White Baking Chocolate
1 ½ TBSP heavy cream
Butter the bottom of a 13” x 9” cake. Bake cake according to package directions. Let cool for 5 minutes. With a 5/8” * handle of a wooden spoon, randomly poke holes in the cake. Brush off any crumbs.
Mix Pudding with Milk, Extract, and Food Coloring. Beat vigorously for about 90 seconds with a whisk. Pour immediately over partially cooled Cake. Chill at least an hour.
Ganache Prep: In a microwave-safe bowl, cook White Chocolate and Heavy Cream for 20 seconds. Stir. Heat another 5 seconds, stir, and it should be melted. Let cool for a 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 handle will not make big enough holes for the Pudding to sink into them. If you don’t have a 5/8” wooden spoon, look for a screw driver handle, a magic marker handle or something else that’s close to 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.