White Chocolate/Rasberry cake 1 Reviews By missmersh recipe Comments | 0 Favorites | 97 Print This is a variation of the Orange Dreamsicle cake here on CC. I didn’t have all the right ingredients for the Orange cake, so I substituted what I had on hand to make this version. White Chocolate/Rasberry cake Ingredients CAKE1 box Duncan Hines white cake mix1 small box white chocolate flavored pudding mix (I used fat free)1 1/2 cups water3 egg whites1/4 cup vegetable oil1 small box raspberry gelatin (I used no sugar added)1 cup hot water1 cup cold waterFROSTING8 ounces cream cheese, softened1 small box instant white chocolate flavored pudding mix(I used the fat free)1 small box raspberry gelatin (dry)1 cup milk1 teaspoon vanilla extract1 (8 ounce) container Cool Whip, thawed (I used lite) Instructions CAKE 1 Mix together cake mix, pudding mix, egg whites, water and oil then bake in 8×3 inch cake pan (or 9×13) When done, poke holes all over cake with a fork. Let cool on wire rack. 2 Dissolve gelatin in hot water for 2 minutes. Then add cold water and pour slowly over cake to allow it to run into holes. Refrigerate cake for 2 to 3 hours or until thoroughly chilled. FROSTING 1 In large bowl, beat cream cheese until creamy. 2 Add dry gelatin, pudding mix, milk and vanilla extract. Beat well. 3 Fold in Cool Whip. Spread on cake and refrigerate.