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Blue Bunny®
White Chocolate Raspberry
Frozen Yogurt Cake

This new twist on conventional white cake will add zest to your menu with a burst of raspberry and chocolate.
Difficulty: Moderate
Equipment: 2 - 7" x 7" cake pans, Parchment paper, Ice cream scoop, Off-set spatula
Prep Time: 2 to 3 hours
Makes: 4 servings

Ingredients

  • 1 1.75 QT Blue Bunny®
  • White Chocolate Raspberry Frozen Yogurt
  • 1 - Box White Cake Mix (along with ingredients to make the cake)
  • 2 cups white frosting
  • 2 packages fresh raspberries

Instructions

Preheat oven to direction on box of white cake mix. Bake cake according to direction on box in 2 - 7" x 7" square cake pans. Let cakes cool. Remove cakes from pan and slice horizontally in half. Line the same cake pans with parchment paper. Fill both cake pans 1/4" high with White Chocolate Raspberry Frozen Yogurt (note: you'll need to make two layers of ice cream). Place cake pans in freezer to let ice cream harden. Once hard, remove ice cream from cake pans, (note; ice cream will be stuck to the sides of the cake pans. Run a knife down each side of the pan to release ice cream from pan). Layer the ice cream cake starting at the bottom with the cake. Place ice cream slice on top of cake and repeat. The top and last layer of the ice cream cake should be cake. Place in freezer until ice cream hardens again. Frost ice cream cake with off-set spatula. Decorate ice cream cake with fresh raspberries and serve immediately.

Hints

When storing ice cream in the freezer, place it in the back of the freezer, to keep it from warmer temperatures when opening and closing the freezer door.
Blue Bunny®
White Chocolate Raspberry 
Frozen Yogurt Cake
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