Raspberry and white chocolate tray cake


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

This cake is made with five simple ingredients and is also prepped in just five minutes! Serve with a dollop of cream for the perfect afternoon treat.

7 Ingredients

  • 100g sour cream

  • 1 tbsp caster sugar

  • 470g pkt vanilla cake mix

  • 100g white chocolate melts

  • 1 cup frozen raspberries

  • Icing sugar, to serve

  • Icing sugar, to serve Dollop cream, to serve

4 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Grease and line a 18cm x 26cm slice pan with baking paper.

  • Step 2

    Combine sour cream

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    (100g sour cream) and caster sugar (1 tbsp caster sugar) in a bowl. Set aside.

  • Step 3

    Prepare cake mix (470g pkt vanilla cake mix) according to packet instructions. Pour into prepared pan. Spoon over sour cream mixture. Using a skewer, swirl sour cream into cake mix. Top cake with chocolate (100g white chocolate melts), followed by raspberries (1 cup frozen raspberries). Bake for 35-40 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

  • Step 4

    Dust cake with icing sugar (Icing sugar, to serve) and serve with dollop cream (Icing sugar, to serve Dollop cream, to serve).

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