Although it is after Valentine’s Day here are a couple more recipes that I think are fun not only for Valentine’s but any time of year.  This cake is super moist and is also great as a snack cake.  You can either frost the cake with sweetened whipped cream or the cream cheese frosting.  Of course I decided on the cream cheese frosting but thought that it would be too sweet if I were to frost the entire cake.  I drizzled the cream cheese frosting around and it gave it the perfect added touch.

Ingredients:

• 1 white cake mix (plus ingredients to make cake)
• 1/2 c. applesauce1 small box instant vanilla pudding
• 1 tsp. almond extract, opt.1 c. white chocolate chips, melted & slightly cooled
• 1 c. frozen raspberries, thawed
• 1 Tbl. all-purpose flour

Cream Cheese Frosting 

(I halved the recipe)

• 1/2 c. unsalted butter, softened
• 8 oz. cream cheese
• 1 tsp. vanilla extract
• 4 1/2- 5 c. powdered sugarred food coloring OR top with fresh whipped cream

Directions:

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  Make sure every single crease is well greased and floured. Combine white cake mix plus all ingredients listed on the back of the box, along with the applesauce and vanilla pudding mix.  Pour about 1/3 of the batter into another bowl; set aside.  To the remaining 2/3 of batter, mix in the almond extract and melted white chocolate chips; set aside.  Pour thawed raspberries (and any juice) onto a plate and mash with a fork.  Once nicely mashed, sprinkle one Tablespoon of flour over the top and toss to combine; add to the bowl with the 1/3 of the batter and mix well.   Pour 1/2 of the white chocolate batter into the bottom of the bundt pan.  Then, add dollops of the raspberry batter on top.  Last, top with the remaining white chocolate batter.  Spread out evenly.  Take a skewer or knife and swirl an “s” pattern around the cake, being careful to not touch the bottom of the pan.  Place in preheated oven and bake for 45-60 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes and then invert to a wire rack.  Cool completely and top with cream cheese frosting or fresh whipped cream and serve.

For the frosting: Beat butter and cream cheese until smooth.  Mix in the vanilla extract.  Add powdered sugar, one cup at a time, beating well after each addition.  Add a few drops of red food coloring until reaches desired color.  Beat for another minute or so until frosting is light and fluffy.

Recipe from Eat Cake For Dinner