Ingredients
– 1 box of white cake mix
– 3 large eggs
– 1 cup of water (as directed on the cake mix box)
– 1 cup of fresh raspberries (or thawed frozen raspberries)
– 1/2 cup of sugar
– 1 cup of heavy cream
– 8 oz of white chocolate chips
– 1 teaspoon of vanilla extract
– 1 cream cheese (8 oz, softened)
– Additional raspberries for garnish (optional)
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Saucepan
– Hand mixer or stand mixer
– Poking tool (like a fork or skewer)
– Spatula
Step-by-Step Instructions
First, I start by preheating my oven to 350°F (175°C). Then, I prepare my cake mix according to the package instructions, adding the eggs and water, and giving it a good mix until combined. Once my batter is ready, I pour it into a greased 9×13 inch baking pan and pop it into the oven for about 30 minutes. It’s always satisfying when the aroma of fresh cake starts wafting through my kitchen! Once the cake is baked to golden perfection, I let it cool for about 10 minutes, and then I use a poking tool to create holes all over the cake. This is where the magic really happens! (See the next page below to continue steps…)
