**White Chocolate Raspberry Poke Cake** 🍰🍫
### **Ingredients:**
– **1 box white cake mix** (plus ingredients called for on the package)
– **1 cup white chocolate chips**
– **1½ cups fresh or frozen raspberries**
– **1 cup heavy cream**
– **¼ cup powdered sugar**
– **½ cup raspberry jam**
– **White chocolate shavings** (for garnish)
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### **Instructions:**
1. **Bake the Cake:**
– Follow the package instructions to bake the **white cake** in a **9×13-inch pan**. Let it cool completely once baked.
2. **Poke the Cake:**
– Once the cake has cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake. You want to make sure the holes are spread out and deep enough for the jam to soak in.
3. **Add the Raspberry Jam:**
– Warm the **raspberry jam** slightly (in the microwave or on the stove) and spoon it over the holes in the cake. Let it soak in to infuse the cake with that sweet raspberry flavor.
4. **Melt the White Chocolate:**
– In a microwave-safe bowl, melt the **white chocolate chips**. You can do this in 30-second intervals, stirring in between, until it’s smooth and fully melted.
5. **Whip the Cream:**
– In a separate bowl, whip the **heavy cream** and **powdered sugar** together until stiff peaks form. This means when you lift the beaters, the cream holds its shape.
6. **Combine the White Chocolate and Raspberries:**
– Gently fold the melted **white chocolate** into the whipped cream until smooth and well combined.
– Gently fold in the **raspberries** (be careful not to break them up too much; you want some nice berry chunks in the cream).
7. **Spread the Cream:**
– Spread the **white chocolate raspberry cream** evenly over the cooled, jam-soaked cake. Be generous!
8. **Garnish:**
– Garnish the top with **white chocolate shavings** and extra **raspberries** for that fresh, fruity pop.
9. **Chill:**
– Chill the cake in the fridge for at least **2 hours** before serving. This will allow the flavors to meld together and the cake to set perfectly.
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### **Bonus Tip:**
For an extra raspberry punch, you can swirl in a little extra raspberry jam into the whipped cream layer before spreading it on the cake. This will give you that ribbon effect when you cut into it.
This cake is going to be creamy, fruity, and perfectly sweet. You’re going to love it! Let me know how it turns out! 😋🍰🍓
