What you need:
1 box white cake mix
1 box (4 serving size) white chocolate instant pudding and pie filling mix
2 whole eggs
1 egg, separated
½ cup butter, melted
½ cup water
2 cups frozen raspberries
1 8 oz. package cream cheese, softened
¼ cup sugar
1 to 2 cups white chocolate chips
What you do:
1. Use a large slow cooker (4½ quart or larger) and spray with cooking spray OR use a slow cooker liner (my preference – so easy to clean!).
2. Before you get started, set aside ½ cup of the dry cake mix. Next, add the rest of the cake mix to a large bowl and add the dry pudding mix, 2 whole eggs, 1 egg yolk (save the egg white for later), melted butter and water. Stir until well mixed.
3. Put the frozen raspberries into a small bowl and mix in ¼ cup of the reserved dry cake mix. Once coated, fold the raspberries into the cake mix and pour into the slow cooker.
4. In a bowl, use a mixer and beat cream cheese, sugar, 1 egg white and remaining ¼ cup of the dry cake mix. Once blended, mix in 1 cup white chocolate chips. Use a knife to fold the cream cheese mixture into the cake in the slow cooker and swirl it throughout the mixture.
5. Cover and cook on high for 2 hours. If it isn’t done in the center after 2 hours, set to low and cook for another 30-60 minutes and check for doneness.
6. Once it’s cooked through, sprinkle some white chocolate chips over the top so they melt before the cake cools.
Serve with optional ice cream and fresh raspberries.
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