Slow Cooker White Chocolate Raspberry And Cream Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ 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

Preparation

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

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.

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.

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.

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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