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Raspberry and white chocolate tray cake

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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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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (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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