I got this recipe from my Aunt Kaye, and I have to tell you, this cake is amazing. Make it for something fancy, or serve it with all of your fresh raspberries this summer. You're welcome.
The Cake
1 Betty Crocker yellow cake mix with pudding in the mix
4 oz. instant white chocolate pudding mix (or you can use cheesecake flavor pudding)
1 cup low fat sour cream
1/4 cup canola oil
2/3 cup skim milk
1 egg white
2 eggs
1/2 cup white chocolate chips
1/2 cup finely chopped pecans
Coat a 10" bundt pan with non stick cooking spray. Combine cake mix through the eggs in a bowl, blending until well mixed. Stir in white chocolate chips and pecans.
Bake at 350 degrees for 40-50 minutes.
The Glaze
1 1/2 cups icing sugar
1/4 cup skim milk
1 Tablespoon almond extract
Mix in a small bowl. Cool cake for 10 minutes in pan before inverting on a serving plate or cake stand. Brush glaze on with pastry brush to coat cake. I just drizzled it over the top and used the back of a spoon to smooth it all over the cake. If desired, you can sprinkle powdered sugar on top of the glaze.
The Raspberry Sauce
1 10 oz. package frozen raspberries in syrup
1/4 cup sugar
2-3 Tablespoons orange juice
Drain 1 package raspberries and discard juice. Puree the rest in blender and strain if desired.
If you can't find raspberries in syrup, make your own heavy syrup by dissolving 3/4 cup sugar in 1/2 cup boiling water. Puree a bag of whole raspberries in the blender and slowly add enough of the syrup (not all) to make raspberries pourable. Add orange juice.
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| Add this to a bag of frozen raspberries |
The Assembly
Garnish the cake with fresh raspberries.
To serve, first take a slice of cake. This is what the cake looks like with the pecans and white chocolate chips inside. It is so moist.
Then top it with raspberry sauce. Drizzle a little extra on the plate so you can dip the cake in it.
Top it with sweetened whipped cream and fresh raspberries. Delicious, I tell ya. Enjoy!
