Slow Cooker White Chocolate Raspberry and Cream Cake INGREDIENTS 1 box Betty Crocker® SuperMoist® white cake mix 1 box (4-serving size) white chocolate instant pudding and pie filling mix 1/2 cup butter, melted 2 whole eggs 1 egg, separated 1/2 cup water 1 1/2 cups frozen raspberries 1 box (8 oz) cream cheese, softened 1/4 cup sugar Directions Spray 4 1/2-quart slow cooker with baking spray with flour. In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed. In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker. In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.
Posted on: Wed, 21 Aug 2013 18:40:19 +0000
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