Monday, May 9, 2011
Mother’s Day is only a distant memory today - but this cake isn’t. I think every mother deserves a dessert on that day that will “WOW” her.
I made this for my mother yesterday and we both decided it’s a great special occasion dessert. Every time I look in the refrigerator today... it's calling my name.
I thought this recipe would be complicated, but it just has a few more steps than a normal cake. The cake itself is moist and has a unique flavor - I could have stopped with the cake itself and it would have been worth the effort.
I can’t find the source of the recipe - as a good friend shared it with me and it was copied from an unknown book. The trickiest part is finding instant white chocolate pudding mix, as well as a cake mix without pudding. Most boxed cake mixes today are “pudding added” - and I finally found one in an off-brand. My friend could only locate this pudding mix in sugar-free - and it was just as delicious.
The cake is frosted with both a rich white chocolate frosting, and then a final coating of white chocolate cream topping. The rich first coat I would describe as a “crumb coat” - and doesn’t have to look perfect. The topping then smooths it all perfectly.
I was in a hurry yesterday because my missionary son was able to call on Mother’s Day (so much fun to hear his voice!) - so my chocolate “curls” didn’t receive much attention. Next time I’ll follow my own directions in this post (HERE) for a simple way to make your own chocolate curls.
The fresh raspberries make this extra special. You could use fresh strawberries or blueberries - but they are not as long lasting as raspberries. Costco has spoiled me with how amazing these berries always are - they almost look unreal, but I assure you they’re not!
For the complete recipe with step-by-step photos - go to: