Raspberry White Chocolate Poke Cake

1 box white cake mix and ingredients to make it
1 cup raspberry syrup
1 can sweetened condensed milk
11 oz bag white chocolate chips
4 cups buttercream frosting or whipped cream

1.  Make white cake according to package directions in a 9x13 inch pan. Before baking sprinkle 1/2 cup white chocolate chips on top and  bake according to box directions.

2.  Once the cake is cool enough to touch but still warm, use a spoon end to poke holes in the cake all over.  I used a wooden spoon.

3.  Pour raspberry syrup over the top and then set the cake aside.  

4.  Melt 2/3 cup of white chocolate chips in a bowl. Once melted, incorporate the can of sweetened condensed milk. Pour this mixture over the cake.  The white chocolate mixture and the raspberry syrup should be melting into all those little holes.  

5.  Set aside to completely cool.  When cool top cake with buttercream frosting or serve topped with whipped cream.  (I prefer the whipped cream).  Sprinkle extra white chocolate chips on top.  Also good with no topping.


From Mirthmade