Prep: 30 minutes
Bake: 25-30 minutes
Yields: 16 servings

Ingredients
Cake

• 6 oz. white baking chocolate squares (chopped) or chips
• 1/2 cup (1 stick) unsalted butter
• 3-4 Tbsp. seedless raspberry jam
• 1/2 cup raspberries (preferably fresh, but frozen will work too)
• 1/2 teaspoon of raspberry extract
• white chocolate cream cheese frosting

Either:

• 1 box of white cake mix
• 1 cup milk
• 3 eggs
• 1 tsp. vanilla

Or:

• white cake made from scratch

Steps

1. Preheat your oven to 350°F. Grease and flour 2 (9-inch) round cake pans and set aside.
2. Make cream cheese frosting and refrigerate until ready to use.
3. Microwave the white chocolate and butter in medium bowl on HIGH for 2 minutes or until the butter is melted. Stir until chocolate it is completely melted; cool slightly.
4. Beat cake mix, milk, eggs, vanilla, raspberry extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed for 2 minutes or until well blended. Pour evenly into prepared pans.
5. Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.
6. Place 1 cake layer on serving plate and spread the raspberry jam. Place second cake layer on top.
7. Frost top and side of cake with frosting. Top with raspberries just before serving. Keep the cake stored in your refrigerator.

Credit! Thanks to Kraft Foods for this recipe (thought it’s a little altered here on Eatables).

Note! The frosting pictured on the cake is actually buttercream because I didn’t have cream cheese on hand. The buttercream is okay with the cake, but the cream cheese frosting is a much better match.

Ingredients

• 1 pkg. (8 oz.) cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 6 oz. white baking chocolate squares or chips, melted and cooled slightly
• 1 tsp. vanilla
• 2 cups powdered sugar
• 2-3 Tbsp. cocoa powder (optional depending on if you want a chocolate flavour)

Steps

1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
2. Add melted chocolate and vanilla; mix well. Add sugar gradually, beating until light and fluffy after each addition.
3. Refrigerate while making  your cake so it can stiffen a bit.
4. When ready, use to frost your favorite cake or cupcake recipe.

Credit! Thanks to Kraft Foods for this frosting recipe.

Prep Time: 20 min
Total Time: 55 min
Makes: approximately 10-12 servings

Ingredients

• 8 cups thinly sliced peeled Granny Smith apples (about 3-4 large apples)
• 1 cup firmly packed brown sugar
• 2 teaspoon cinnamon
• 1/3 cup quick-cooking oats
• 1/4 cup butter
• 25 vanilla wafers, crushed (about 1 cup crumbs)
• 1 tablespoon sugar
• Whipped cream (optional)

Steps

1. Preheat the oven to 350°F. Toss apples with 1/2 cup of the brown sugar and 1 teaspoon of the cinnamon. Spoon into 8- or 9-inch square baking dish.
2. Combine the oats, the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon in medium bowl to make topping. Cut butter into pieces so it mixes easier. Add butter to topping mix until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples. Sprinkle sugar on top of crumble topping.
3. Bake 30 to 35 minutes or until apples are tender, but still slightly crispy. Top with whipped topping if desired.

Credit! This recipe is adapted from one found on Kraft Foods .

Prep: 20 minutes
Chill: 4 hours
Makes: 20 servings

Ingredients

• 1 quart strawberries
• 2 pkg. (4-serving size each) strawberry flavoured gelatin
• Ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) pound cake or angel food cake, cut into small slices
• 1-1/3 cups blueberries
• 1 tub (8 oz.) whipped cream

Steps

1. Slice approximately one cup of strawberries and halve the remaining three cups.
2. Boil one and half cups of water, and stir into dry gelatin mix in large bowl for at least two minutes or until completely dissolved. Add enough ice to cold water to measure two cups. Add to gelatin and stir until ice is completely melted.
3. Refrigerate for five minutes or until gelatin is slightly thickened. Meanwhile, place cake slices 13 x 9 inch dish. Add sliced strawberries and one cup of blueberries to gelatin, and spoon over cake slices.
4. Refrigerate for four hours or until set.
5. Spread whipped cream over gelatin. Arrange strawberry and blueberries on whipped cream.

Change it up! To make this dish extra special, you can make a cream cheese topping by whisking two 8 oz. packages of softened cream cheese, 1/4 cup of sugar, and the whipped cream.

Prep: 20 minutes
Bake: 45-50 minutes
Makes: 10-15 slices

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 package (12 oz.) semi-sweet chocolate chunks/chips

Steps

1. Preheat the oven to 350°F.
2. Mix flour, baking soda and salt. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
3. Add the egg and vanilla until well beaten. Add flour mixture and beat on low until well blended.
4. Stir in chocolate chips.
5. Spread into 9-inch pan.
6. Bake for 45-50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack before serving.

This cake quite moist and flavourful. It’s an extremely rich and luxurious dessert, which is perfect for holiday parties or special occasions. You can probably have only one slice before being full, but this cake doesn’t last too long around the house. Absolutely delicious!

Prep Time: 20 minutes
Bake Time: 1 hour

Ingredients
Cake mix

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon rum flavored extract

Rum butter blaze

• 1 cup butter
• 1 cup white sugar
• 1/2 cup rum

Steps
To make the cake

1. Preheat oven to 350 degrees. Grease and flour a bunt pan.
2. Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts.
3. Pour batter into prepared pan. Bake for 1 hour.
4. Remove cake from oven and pour all of the rum butter glaze over cake while still warm.

To make butter rum glaze

1. Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat.
2. Remove from heat and stir in rum. Use immediately to glaze cake.

Credit! This recipe is composed of several different ones I found on All Recipes.