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    White Raspberry Truffle Cake


    Source of Recipe


    Aunt Saunny

    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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