Photo by Kelli
White Chocolate And Raspberry Cake
1 x 340g pkt White Wings Golden Buttercake
60g (3 Tbsp) margarine spread or soft butter
190ml (3/4 cups) milk
125g raspberries (fresh or frozen)
150g coarsely grated white chocolate
icing sugar for dusting
extra raspberries for decoration
# Preheat oven to 180C.
# Brush a 22cm (base measurement) round cake pan with melted butter.
# Line pan with non-stick baking paper.
# Prepare the cake mix, following instructions to end of step 2.
# At end of step 2, fold in 125g raspberries and grated white chocolate.
# Spoon into prepared pan. Smooth the surface.
# Bake for 50 minutes or until a skewer inserted into centre comes out clean.
# Cool in the pan.
# Top with extra raspberries. Dust with icing sugar.
# Serve with double cream (or ice-cream).