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- Cake Directions: Preheat oven to 350 deg. F. Grease three 9” pans. Line the bottom with wax paper and trim to fit. Dust pan with flour. In mixing bowl, combine cake mix, oil (1/3 c.), eggs (3), and water (1 1/4 c.). Mix on low speed until moistened. Beat on high for 2 minutes. Divide evenly among the 3 pans. (approx. 1 ¾ cups per pan). Layers will be thin. Divide white chocolate pieces, sprinkling over batter in each pan, press into batter with a spatula (it's up to you how much to put in!). Bake cake layers 15 – 20 minutes or until a toothpick comes out clean. Cool in pan 8 minutes. Remove from pans and cool on cake rack. Remove wax paper carefully.
- Sugar Water Directions: While the cake cools, mix water (3/4 c.) and sugar (1/4 c.) in a saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Remove from heat and cool.
- Filling: Whip cream in a chilled bowl until frothy then gradually add powdered sugar (2 T). Beat until it makes fairly stiff peaks, do not over beat. Drain raspberries, remove seeds with sieve (you'll end up with mostly liquid). Gently fold them into the whipped cream.