I thought this recipe would be complicated, but it just has a few more steps than a normal cake.  The cake itself is moist and has a unique flavor - I could have stopped with the cake itself and it would have been worth the effort. 

I can’t find the source of the recipe - as a good friend shared it with me and it was copied from an unknown book.  The trickiest part is finding instant white chocolate pudding mix, as well as a cake mix without pudding.  Most boxed cake mixes today are “pudding added” - and I finally found one in an off-brand.  My friend could only locate this pudding mix in sugar-free - and it was just as delicious. 

The cake is frosted with both a rich white chocolate frosting, and then a final coating of white chocolate cream topping.  The rich first coat I would describe as a “crumb coat” - and doesn’t have to look perfect.  The topping then smooths it all perfectly. 

I was in a hurry yesterday because my missionary son was able to call on Mother’s Day (so much fun to hear his voice!) - so my chocolate “curls” didn’t receive much attention.  Next time I’ll follow my own directions in this post (HERE) on making your own chocolate curls.

The fresh raspberries make this extra special.  You could use fresh strawberries or blueberries - but they are not as long lasting as raspberries. Costco has spoiled me with how amazing these berries always are - they almost look unreal, but I assure you they’re not!

Ingredients:

White Chocolate Cake:

1 white cake mix (without pudding)

1 small box instant white chocolate pudding mix (can be sugar-free)

1/2 cup sugar

3/4 cup applesauce

3/4 cup water

4 egg whites

1 cup sour cream

3/4 tsp vanilla

White Chocolate Frosting

6 oz white chocolate (chips, or chopped from a bar)

8 oz package cream cheese - room temperature

4 Tbs butter - room temperature

1 tsp vanilla

2-1/2 cups powdered sugar

White Chocolate Cream Topping

1 small box instant white chocolate pudding mix (can be sugar-free)

1 cup milk

8-oz container non-dairy whipped topping, thawed

Additional Garnishes

White Chocolate Curls (use shavings or curls, as desired)

About 2 pints of fresh raspberries (or other berries as desired)

Directions:

For the Cake:

In a large bowl combine cake mix, pudding mix, and sugar.  Beat till well mixed.

Add applesauce, water, and egg whites.  Mix for 2 minutes.

Add sour cream and vanilla.  Blend for 30 seconds.

Divide batter into either 1)  TWO 10” round cake pans, or 2) THREE 9” round cake pans.  For easier removal, you may wish to line the bottoms with parchment paper.

Bake at 350° until barely done.  (The two 10” rounds took about 20 minutes - the smaller pans will take less.  Check often and don’t overbake)

While cake is baking and cooling - prepare the frosting, cream topping, and garnishes.

For the White Chocolate Frosting:

Microwave white chocolate for about 1 minute on high, or until glossy.  Stir well until smooth.  Set aside to cool.

In a large bowl, beat together the cream cheese and butter till smooth.

Add cooled melted chocolate along with the powdered sugar and vanilla and beat until fluffy.

If it will be a while till you frost cake, refrigerate the frosting - and remove from refrigerator in enough time to allow it to soften slightly before using.

For the White Chocolate Cream Topping:

Place pudding mix in medium bowl, gradually stir in milk.  Beat with a wire whisk (or on lowest speed of electric mixer) for 1-2 minutes. 

Fold in whipped topping.  Set aside and use immediately, or refrigerate.

To Assemble Cake:

If needed, trim layers to fit together.  (Be sure to remove parchment paper)

Place bottom layer on cake platter.

Frost with white chocolate frosting to within 1/2” of outer edge.

Arrange raspberries on top.

Place second layer on top, and frost as directed above.  Garnish with more raspberries as desired.

(If using a third layer - repeat).

Use remaining frosting on sides and top layer.  Save the remaining raspberries till the next step.

Now spread White Chocolate Cream Topping over top and sides, covering the White Chocolate Frosting completely.

Arrange chopped chocolate (or curls) on top and garnish with remaining raspberries. 

Keep refrigerated and remove from refrigerator about an hour before serving. 

Makes (at LEAST) 8-12 servings.