White chocolate & raspberry cake

 

 Ingredients

• 340g pkt White Wings Golden Buttercake
• 125g fresh raspberries
• 150g coarsely grated white chocolate
• Icing sugar and double cream, to serve

Methods

1. Step 1
   
   
   Preheat oven to 180°C. Brush a 22cm (base measurement) round cake pan with melted butter. Line pan with non-stick baking paper. Prepare White Wings Golden Buttercake, following packet directions to the end of step 2.
   
   
2. Step 2 
   
   
   Fold in raspberries and white chocolate. Spoon into prepared pan. Smooth the surface. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Cool in the pan. Top with extra raspberries. Dust with icing sugar. Serve with double cream.