White Chocolate Raspberry Vanilla Cake (Gluten Free

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 1/2 cups Raspberry jam

• Baking & Spices

  • 2 Bob's red mill vanilla cake mix, Gluten Free
  • 2 lbs Powdered sugar
  • 2 tsp Vanilla
  • 1 tbsp Vegetable oil or shortening
  • 8 oz White chocolate chips

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 cup Butter
  • 1/4 cup Heavy cream

• Liquids

  • 1 cup Water

Found on southernrevivals.com

Description

Ingredients

• 2 - Bobs Red Mill Gluten Free Vanilla Cake Mix
• 6 large eggs, at room temp
• 1 cup vegetable oil
• 1 cup water, at room temp
• 1 1/2 cups raspberry jam, divided
• 1 cup butter, softened
• 2 lbs Powdered Sugar
• 2 tsp vanilla
• 8 oz white chocolate chips, I used Nestle
• 1 TBS Vegetable oil or shortening (I used Coconut Oil), for melting
• 1/4 - 1/2 cup heavy cream

Directions

• Bake cake according to package directions, allow to cool.
• Cream softened butter until nice and fluffy. Slowly add in all of powdered sugar. Mixture will be crumbly. Microwave to melt chips per package directions (Directions call for mixing with vegetable oil to melt. I chose to use coconut oil instead of vegetable oil here). Pour melted chips into butter/sugar mixture and beat on medium until well incorporated. Slowly add in up to 1/4 heavy cream until desired consistency is reached. Use more only if needed.
• Alternate raspberry jam and icing, starting with the jam, between layers. Frost with remaining frosting.
• Frosting recipe can be cut in half if youll just be covering the cake lightly. If youll be decorating the cake this recipe will be more than enough.