White Raspberry Truffle Cake Recipe

1 package white cake mix
1 large container fresh raspberries or large package frozen
1 16 oz. container whipped topping
1 large bar white chocolate
a few raspberries for decoration

Prepare cake according to mix directions. Bake in a 9 x 13 pan. Cool thoroughly. Cut cake into 4 inch squares. Shave chocolate bar with a vegetable peeler.

In a truffle or deep dish clear bowl, place a layer a cake to cover bottom. Sprinkle some of the chocolate shavings on top. Add a layer of raspberries. Top with a thin layer of whipped topping. Repeat until all ingredients have been used, ending with the whipped topping.

Decorate with a few raspberries. Chill until ready to serve.



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