Instructions
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Preheat oven to 325°F.
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Grease and flour a nonstick round fluted cake pan.
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In a large mixing bowl, mix cake mix and pudding mix. In a separate bowl, blend yogurt, eggs, milk, oil, applesauce and vanilla until well blended.
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Combine dry cake mixture and yogurt mixture. Blend with a mixer for 2 minutes. Stir in white chocolate chips.
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In a microwaveable bowl, microwave raspberry preserves for 30 seconds at a time until easily spooned to use in cake, being careful to not allow to bubble. Set aside 4 tablespoons of raspberry preserves for garnish. You may need to slightly rewarm the preserves for garnishing when frosting the cake.
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Spoon a third of the cake batter into the prepared cake pan, and smooth the top. Spoon ½ cup warmed raspberry preserves over the batter in pan. Repeat layers, ending with the final third of batter.
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Insert a knife vertically and gently swirl to incorporate raspberry preserves into the batter. Smooth the top layer.
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Move the oven rack to center of the oven, and bake cake for 55–60 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool until the cake is visibly pulling away from the sides of the pan. Invert onto a serving plate.
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To prepare frosting, cream together cream cheese, butter and vanilla until smooth. Blend in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of half-and-half at a time to thicken frosting. Continue with powdered sugar and half-and-half until frosting reaches a consistency you can spoon onto the cake.
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Spoon frosting onto the cake, and drizzle reserved warmed raspberry preserves over top. If desired, dust with powdered sugar.
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The cake is best when prepared the day before, covered and refrigerated overnight.
Author
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.