Welcome to my blog, I will share my ideas for saving money and making green products for your home as well as others I find. PLEASE share my blog with others! <!–

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

Save $$$ on your favorite brands
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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: