MAKES 1 (9 X 13-INCH) CAKE
White chocolate is not truly chocolate, but that’s okay since it still tastes so good and is very pretty. White Chocolate–Raspberry Poke Cake is a prime example, as the beautiful creamy white cake and frosting, contrasting with the ruby red raspberry poke, makes this cake both gorgeous and tasty. This delicious cake will be the star no matter when you serve it!
Nonstick cooking spray
2 ounces white chocolate, chopped
1 (15.25- to 18-ounce) box white cake mix
⅓ cup canola or vegetable oil
1 cup sour cream
4 large eggs
1 cup water
½ cup seedless raspberry jam
1 (3-ounce) box raspberry gelatin
⅔ cup cold water
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Melt the white chocolate according to the package directions. Let cool until just warm.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, oil, sour cream, eggs, and melted white chocolate. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed.
Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using the tines of a fork.
Place the 1 cup water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes or until the water comes to a boil. Stir the jam into the boiling water and continue stirring until the jam has melted. Microwave the mixture on high for 20 seconds, or until the water begins to boil again. Stir the gelatin into the water until it has dissolved. Stir in the ⅔ cup cold water.
Slowly pour the raspberry gelatin mixture evenly over the cake, filling the holes. If necessary, use the tip of a butter knife to gently spread any bits of raspberry jam evenly over the top of the cake. Cover and refrigerate the cake for 1 hour.
Frost the cake with the White Chocolate Frosting. Refrigerate until ready to serve.