Slow-Cooker White Chocolate Raspberry and Cream Cake

Name: Slow-Cooker White Chocolate Raspberry and Cream Cake
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters butter, melted; 227 grams box cream cheese, softened; 1 egg, separated; 1 box (4-serving size) white chocolate instant pudding and pie filling mix; 355 milliliters frozen raspberries; 59 milliliters sugar; 118 milliliters water; 1 box Betty white cake mix; 2 whole eggs

This recipe serves 6. One portion of this dish contains about 9g of protein, 34g of fat, and a total of 725 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, cream cheese, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

Spray 4 1/2-quart slow cooker with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Slow Cooker

In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix.

Ingredients you will need

Cake Mix

Equipment you will use

Bowl

Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.

Ingredients you will need

Cake Mix

Egg

Egg Yolk

Butter

Water

Equipment you will use

Bowl

In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture.

Ingredients you will need

Raspberries

Cake Mix

Equipment you will use

Bowl

Pour batter into slow cooker.

Equipment you will use

Slow Cooker

In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.

Ingredients you will need

Cream Cheese