Ingredients:
- 1 box White Cake Mix (plus additional prep ingredients, use only egg whites for a pure white cake)
- 1 cup Raspberry Syrup
- 1 can Sweetened Condensed Milk
- 1/1 ounce bag ofWhite Chocolate Chips (for batter) (2 cups, 2/3 cup for melting, remaining for brushing)
- 4 cups Buttercream Frosting
Instructions:
Make thecake mix
: Make the cake mix according to package directions, substituting egg whites for whole eggs. Use to adjust the consistency of the cake mix. The white color of the cake. Before baking, sprinkle 1/2 cup white chocolate chips evenly over the dough.
Bake the cake: Pour the prepared batter into a 9×13 pan and bake according to package directions.
Poke holes: Once the cake is baked and slightly cooled but still warm, poke holes in the cake with the tip of a spoon.
Add raspberry syrup: Pour the raspberry syrup over the cake, making sure to fill any holes.
Prepare the white chocolate mixture. Melt 2/3 cup white chocolate chips and mix with sweetened condensed milk. Pour this mixture over the cake, making sure to fill the holes.
Cool the cake: Allow the cake to cool completely before frosting.
Spread the frosting: Spread buttercream frosting on top of the cake. To create a prettier layer of icing, apply a thin layer of icing and freeze for 5 minutes before applying the final layer. This will prevent the cake and raspberry mixture from mixing with the frosting.
Garnish: Sprinkle remaining white chocolate chips over frosted cake.
Prep time: 20 minutes |Cook time: 30 minutes |Total time: 50 minutes + cooling time
Servings: 12 |Calories: 580kcal
