Instructions:
Preheat your oven as specified on the cake mix box and grease a Bundt pan.
Prepare the cake batter following the box instructions.
Gently fold in the white chocolate chips and raspberries.
Pour the batter into the Bundt pan and bake as directed (typically 25-35 minutes) until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter until smooth, gradually mixing in the powdered sugar.
Once the cake is cool, elegantly frost it with the cream cheese frosting.
Garnish with additional raspberries or white chocolate shavings for an extra touch of sophistication.
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I loved these so much back then. I’d constantly pester my mom to cook them.
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