green4urhome

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Slow Cooker White Chocolate Raspberry and Cream Cake

on January 13, 2013

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

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1 Spray 4 1/2-quart slow cooker with baking spray with flour.
2 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.
3 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.
4 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.
5 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.

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