White Chocolate Raspberry Cream Cake

Ingredients

• 1 (18.25 ounce) box white cake mix*
• 1 small box white chocolate instant pudding and pie filling mix
• 1/2 cup butter, melted
• 2 whole eggs
• 1 egg, separated
• 1/2 cup water
• 1 1/2 cups frozen raspberries
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated sugar

Instructions

1. Spray 4 1/2 quart slow cooker with baking spray with flour.
2. In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix.
3. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
4. In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat.
5. Fold raspberries into cake mix mixture.
6. Pour batter into slow cooker.
7. In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white.
8. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
9. Cover; cook on HIGH for 2 to 3 hours or until cake is set in center.
10. Turn off slow cooker; remove cover.
11. Cool completely before serving.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.