white chocolate raspberry cream soda cake

How To Make white chocolate raspberry cream soda cake

• Step 1
  PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• Step 2
  BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• Step 3
  POUR batter in pan 9X13 glass dish and bake for 33 minutes.
• Step 4
  When cake is approximately 5 minutes from being done, begin the Jello mixture.
• Step 5
  Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• Step 6
  Add 12 oz cream soda to jello.
• Step 7
  Pull cake from oven and liberally poke fork holes in cake.
• Step 8
  Pour jello mix over cake and place in refrigerator for at least one hour.
• Step 9
  After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
• Step 10
  Soften 8 oz cream cheese.
• Step 11
  Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
• Step 12
  Add 8oz tub of cool whip and blend completely.
• Step 13
  Spread frosting (all of it) evenly over fully cooled cake cake.
• Step 14
  Cut and serve.
• Step 15
  You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
• Step 16
  Store leftover cake (if there is any) in a covered container in refrigerator.
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