Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
White Chocolate Raspberry Cake
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package (2 layer size) white cake mix
3 egg whites
1 1/3 cup water
2 tablespoons vegetable oil
5 ounces (1 ounce size) white baking chocolate
1 container (16 ounce size) creamy vanilla frosting
1/2 cup red raspberry seedless jam
fresh or frozen whole red raspberries
white chocolate curls (optional)
confectioners' sugar
directions
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Combine cake mix, egg whites, water and oil in large mixing bowl. Beat with mixer until moistened. Beat for an additional 2 minutes.
Place 3 white chocolate squares in a microwave safe bowl and microwave on high 2 to 3 minutes until melted. Stir warm chocolate into cake batter.
Pour into pans. Bake 25 to 28 minutes in 350 degrees F oven until wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pans and let cool completely.
Melt 2 white chocolate squares. Stir warm, melted chocolate into frosting. Place one cake layer on serving plate; spread raspberry jam over the top of the cake. Place second layer on top.
Frost top and sides of cake with white chocolate frosting. Garnish with raspberries and white chocolate curls. Sprinkle with confectioners' sugar.
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
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