White Chocolate Raspberry Bundt Cake
Butter is mixed with eggs and sugar until smooth
1
Raspberries and white chocolate is mix them lightly into the batter with a spatula
2
The Bundt pan is buttered, floured and refrigerated while making the batter. It never fails!
3
Baked for about 50’ or until a tester comes out clean
4
A drizzle of thick white chocolate ganache is the perfect icing
5
And chopped raspberries before the ganache sets (I used frozen)
6
It keeps for several days in the fridge, well wrapped, or a month in the freezer
7