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Raspberry White Cake With Chocolate Cream Cheese Frosting

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“This cake is moist, light & so simple to make. The trick is putting the cake in the freezer immediately after baking. You can substitute the raspberry preserves with just about anything. Caramel is wonderful. Give it a try.”
READY IN:
1hr
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 white cake mix
  • 3 egg whites
  • 1 14 cups water
  • 12 cup butter, softened (1 stick)
  • 1 cup raspberry preserves (seedless)
  • Chocolate Cream Cheese Frosting
  • 12 cup butter, softened (1 stick)
  • 2 (8 ounce) packages cream cheese (softened)
  • 1 12 teaspoons vanilla
  • 2 tablespoons whipping cream
  • 3 cups sifted confectioners' sugar
  • 4 ounces semisweet chocolate, melted
  • 2 cups cool whip frozen whipped topping, thawed

Directions

  1. Prepare cake mix as directed with the egg whites,water, & butter.
  2. Immediately from the oven place in the freezer for a minimum of 45 minutes.(you can freeze cake up to a week).
  3. In a large bowl blend together the first 4 ingredients for the icing. Do not over beat.
  4. Let chocolate cool a bit & add to icing. Stir in by hand.
  5. Add the cool whip & stir gently again.
  6. Let sit over night if you can.
  7. When ready to serve cake use a wooden spoon & make holes here & there on cake.
  8. Heat the raspberry preserves in the microwave on low power until it thins out. (I add a bit of water).
  9. Spoon preserves in to holes of cake.
  10. Spread frosting on cake. (Put back in fridge until ready to serve.).
  11. Caramel is delicious in place of raspberries.

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