White Chocolate Raspberry Bundt Cake with Cream Cheese Frosting

White Chocolate Raspberry Bundt Cake

Ingredients:
1 box white cake mix
1/2 cup plain applesauce
1 small package instant vanilla pudding
1 cup frozen raspberries, slightly defrosted
1 Tbsp flour
1 cup white chocolate chips, melted

Directions:

Preheat oven to 325 degrees

1 box white cake mix (make as directed on back of box)
Add 1/2 cup plain applesauce
Add 1 small package of instant vanilla pudding
Mix batter well.

Separate batter into two bowls: 1/3 batter into one bowl, 2/3 into the other.

Defrost 1 cup frozen raspberries and mash them up with a fork.
Add 1 Tbsp flour and mix together.
Add the mashed berries to the bowl containing 1/3 of the original batter and mix well. Set bowl aside.

Melt 1 cup white chocolate chips and add to the remaining bowl of 2/3 batter.  Mix well.

Grease bundt cake pan well (I use "Bakers Joy").
Add 1/2 of the white chocolate/cake batter mix.
Add dollops of the entire raspberry/cake batter mix.
Add remaining 1/2 white chocolate cake/batter.
Create a marbled look by making an S pattern through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan. This will mix the two batters perfectly to create that marbled look.

Bake 42-45 minutes.  Cool for 15 minutes.  Turn cake out onto a cooling rack.  After cake is completely cool, place in refrigerator until ready to frost.  After the cake is frosted, place it back in the fridge until cold.  Cake is best when served cold.
 
Freezer Option: Triple wrap the unfrosted cake in saran wrap and place in the freezer for 5-7 days.  Thaw in refrigerator and frost.  Cake is best when served cold.

CREAM CHEESE FROSTING:
1/2 cup butter, softened
8 oz cream cheese, softened
4-1/2 cups powdered sugar
2 tsp vanilla

Mix butter and and cream cheese until soft, add vanilla, beat until light and fluffy.
Add powdered sugar, one cup at a time. Beat frosting until smooth.

Pipe from a bag using the largest round tip you have.  Make sure the frosting is thick enough that it doesn't slide right off the cake.  Pipe one stripe at a time starting on the side of the cake and moving up toward the middle making sure each stripe is a different length.



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Anonymous –   – (August 4, 2012 at 12:11 PM)  

Hello, Amy! I stumbled upon this recipe through a simple Google search and it looks wonderful! I actually used to work at NBC and have been trying to figure out exactly how the WCR cake was made. I'm preparing a LARGE wedding cake on September 1st and the bride has asked for this flavor. I was just wondering if you could help me out by telling me how I should modify this recipe to make two 14in rounds, two 12in rounds, two 10in round and two 9in round. I know, that's a LOT of cake! Thank you so much, you can email me at melanie.gill22@gmail.com.

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