-
Mix cake as directed. Add in your applesauce and pudding.
-
Now that you have your cake batter mixed up nicely, you need to seperate the batter into two bowls. Pour approx 1/3 into another bowl.
-
Defrost your raspberries and mash them up with a fork. Once they are nicely smashed, add 1 tbsp flour and mix together. Now add the mashed berries to the bowl containing 1/3 of the original batter. Set bowl aside.
-
Take your 1 cup white chocolate chips and gradually melt them in the microwave. {Be careful not to burn the chocolate} With remaining 2/3 batter, add the melted white chocolate. Mix well.
-
Generously grease your bundt pan. {I like "baker's joy spray}
-
After your pan is greased, coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
-
Add dollops of all of your raspberry/cake batter mix to the pan on top of the white chocolate batter.
-
Add remaining white chocolate/cake batter to the top of the dollops.
-
Make an S pattern through the batter using a skewer or handle of a wooden spoon. Be careful NOT to touch the bottom of the pan. This creates a fun marble look.
-
Bake 42-45 minutes at 350 degrees. Then let cool in the pan for a bit, then turn it out onto a cooling rack.
-
IMPORTANT {optional} Step: Triple wrap your cake in saran wrap and put it in the freezer for 5-7 days. {I'll be honest here though, this hardly ever happens. We are much too impatient!}
-
Here's what we do: Place the cake in the fridge until it is completely cool, then we frost it, then put it BACK in the fridge. You definitely can't skip this step. I promise. And I actually prefer to serve/eat it cold!
-
FROSTING INFO: Mix butter and cream cheese until soft, add your 2 tsp vanilla, beat until light and fluffy. Add your powdered sugar, one cup at a time. Beat frosting until smooth. And if you feel like it, you can add a couple drops of food coloring. I like pink! ;-)
-
Devour!