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White chocolate & raspberry cake

  • 0:15 Prep
  • 0:50 Cook
  • 8 Servings


  • 340g pkt White Wings Golden Buttercake
  • 125g fresh raspberries
  • 150g white chocolate, coarsely grated
  • Icing sugar, to serve
  • Double cream, to serve


  • 1
    Preheat oven to 180C. Brush a 22cm (base measurement) round cake pan with melted butter. Line pan with non-stick baking paper. Prepare White Wings Golden Buttercake, following packet directions to the end of step 2.
  • 2
    Fold in raspberries and 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.

Source: taste.com.au


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