
White Chocolate Raspberry Poke Cake
Ingredients
1 bx. white cake mix, plus ingredients listed on box
1 c. raspberry syrup
1 can sweetened condensed milk
11 oz. white chocolate chips
4 c. buttercream frosting
1 c. fresh raspberries
Instructions
Preheat oven and grease 9 x 13 pan as directed on cake mix box. Prepare cake mix as instructed, using only egg whites. Before baking, generously sprinkle ½ cup of white chocolate chips over the batter.
Bake the cake as per the box instructions.
Once the cake is sufficiently cool to handle, yet warm, take the end of a wooden spoon, and poke holes all over it.
Pour raspberry syrup over the cake, making sure it seeps into each hole.
Melt 2/3 cup of white chocolate chips, and blend them with the sweetened condensed milk. Pour over cake, filling holes.
Allow cake to cool completely.
Spread buttercream frosting over cake. For a professional touch, apply a thin layer, and freeze for about 5 minutes to harden slightly; then finish frosting. This technique ensures a clean, crisp layer of frosting without mixing in the cake and raspberry layers.
Sprinkle remaining white chocolate chips and the fresh raspberries over the frosted cake.