Comida Kraft
Recipe Box

Raspberry Rhubarb Cake

 rachiemeag
Prep Time
0
min.
Total Time
6
hr.
Servings

0

What You Need

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Make It

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  • Bake cake according to package directions and cool at least 1-2 hours. Meanwhile boil 2 cups water adding sliced rhubarb just before boil sets in. Add boiling water/rhubarb to Raspberry Jell-O mix stirring till completely dissolved. Add 1/2 cup cold water and ice stir till ice is melted. Refrigerate 15 minutes.
  • Add raspberries, and pour over cake while cake is still in pan. Refrigerate 4 hours or till set. Once Jell-O is set, invert on pan, then invert over on to serving platter.
  • Mix White Chocolate Pudding mix with heavy whipping cream and milk, beating with electric mixer until firm peaks are achieved or till resembles mousse. Just before serving, frost cake with "white chocolate mousse" and serve!

Notes

You can add 2 cups rhubarb instead of 1 for a more fruit heavy dessert. This also adds more tartness to the cake, but is still wonderful in taste. Using ice cold whipping cream and ice cold milk acheives better results in consistency.

Ratings & Reviews

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