Most of these recipes use a white cake mix, but I think the yellow cake mix has more of a taste to it and the yellow tint doesn’t bother me. One bite of this cake and you will never make another cake for a party again!
1 Yellow Cake Mix
1/2 cup oil
1 cup water
1/2 package of white chocolate instant pudding mix (dry)
1 cup sour cream
1 cup white chocolate chips
1 cup raspberries (if frozen, let thaw)
1 Tbls flour
1 cup cake batter
BOWL (small) #1:
Combine raspberries and 1 Tbls flour. Set aside.
BOWL (large) #2:
Mix together yellow cake mix, eggs, water, oil, pudding powder, and sour cream.
Take 1 cup of cake batter and add it to the raspberry mixture. Set raspberry mixture aside again.
Microwave BOWL #3:
Carefully microwave 1 cup white chocolate chips 30 seconds at a time until melted.
Add melted chocolate into cake batter bowl and mix until combined.
Layer 1/2 of white chocolate cake batter in the bottom of a greased bunt cake pan.
Next layer raspberry mixture
And finally layer the 2nd 1/2 of white chocolate cake batter on top.
Bake at 350′ for 43-45 minutes
Let cake rest in bunt pan for 7-10 min then cool on cooling rack before frosting.
You can also sift powdered sugar over the top if your not a fan of frosting.