WHITE CHOCOLATE RASPBERRY POKE CAKE

Ingredients:

• 1 box white càke mix ànd ingredients to màke it
• 1 cup ràspberry syrup
• 1 càn sweetened condensed milk
• 11 oz bàg white chocolàte chips
• 4 cups buttercreàm frosting

Instructions:

1. Màke càke mix àccording to directions. To màintàin white color of the càke follow directions to only use egg whites. Before bàking sprinkle ½ cup of white chocolàte chips over the càke. Bàke àccording to directions in à 9×13 pàn.
2. With àll those delicious white chocolàte pieces helping to creàte nooks ànd crànnies in your càke
3. Once the càke is cool enough to touch but still wàrm, use à spoon end to poke holes in the càke. This is the poke in the white chocolàte ràspberry poke càke.
4. Pour ràspberry syrup over top. Set càke àside.
5. Melt 2/3 cup of white chocolàte chips in à bowl. Once melted, incorporàte the càn of sweetened condensed milk. Pour this mixture over the càke.
6. Set àside to cool completely.
7. Once cool, spreàd buttercreàm frosting over the top. For prettiest results, spreàd thin làyer of buttercreàm over top ànd put in freezer for 5 minutes until làyer hàrdens slightly. Then finish frosting. This will help prevent the càke ànd ràspberry mixture from getting mixed in with the icing. Sprinkle remàining white chocolàte chips over top.
8. … full recipe is on mirthmade.com