By Kajsa Sutro
Of all the cakes that I bake, this is my absolutely favorite. It is easy and delicious, and can be varied with different kinds of fruit preserves. This cake came in 2nd place at the Mountain Fair cake competition (2016).
One box of white cake mix
One box of instant white chocolate pudding mix
Five egg whites
1 ½ cups of water
1 ½ cups of vegetable oil
1T Poppy Seeds
Place all ingredients listed above (to seeds) in a large mixing bowl and mix well with an electric mixer. Add Poppy Seeds and mix at low speed to blend.
Pour batter into two prepared 8” or 9” round cake pans, and bake according to cake box instructions.
Once cakes are baked, remove from pans to cool.
While is cakes are cooling, mix the following ingredients to make the frosting:
1-8 oz. package of cream cheese, softened
1-16oz box of powdered sugar
1 stick of butter, softened
Mix well with an electric mixer until the frosting is creamy.
Once the cakes are cool, place one on a cake plate and frost the top. Then take 3T of raspberry preserves and spread on top of the frosting layer. Cover with second cake, and frost the entire cake. Decorate with fresh raspberries.