Desserts
White Chocolate Raspberry Poke Cake
Description
What’s better than cake? A poke cake! If you’ve never had one, it’s a cake with a bunch of holes poked in it and stuffed with a yummy filling. It’s far from boring and added moisture and flavor take your basic cake to the next level.
Ingredients:
- Cake
- 3 large eggs
- 1/2 cup canola oil
- 1 cup water
- 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
- Filling
- 1 bag (24 oz) frozen raspberries
- 1 box (4-serving size) raspberry-flavored Jell-O®
- Whipped Cream
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 box (4-serving size) white chocolate instant pudding and pie filling mix
- 1 tablespoon vanilla extract
- 4 oz white chocolate baking bar
- 6 oz fresh raspberries
Directions:
- Heat oven to 325°F. In a large bowl, whisk eggs, oil, and water until combined. Add the cake mix and whisk until smooth. Spread into a greased 18x13-inch rimmed sheet pan, and bake for 15 to 18 minutes or until the cake springs back when gently pressed. Allow to cool slightly.
- Meanwhile, thaw half the frozen raspberries in a microwave-safe dish using the defrost setting on your microwave until thawed. Heat for an additional 1 to 2 minutes or until the raspberries are hot. Add the Jell-O® and mix until dissolved. Add the remaining half of frozen raspberries and stir until combined. Use an immersion blender to blend the filling until smooth.
- Use the end of a wooden spoon, chopstick, or a gloved hand to poke holes into the warm cake.
- Pour the raspberry filling over the cake, and use an offset spatula to spread it into an even layer. Cover with plastic wrap and refrigerate for 1 hour or until chilled.
- In a stand mixer fitted with the whisk attachment, whip cream, powdered sugar, pudding mix, and vanilla until medium peaks form. Spread over the cake using an offset spatula.
- Swipe a vegetable peeler over the white chocolate bar to create white chocolate curls, adding them on top of the cake. Sprinkle fresh raspberries over the cake. Cut into squares and serve. Store leftovers in the refrigerator.
