White Chocolate Raspberry Poke Cake
Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 can sweetened condensed milk
- 1 container whipped topping
Instructions:
1. Prepare the white cake mix according to package instructions and bake in a 9x13 inch pan.
2. While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake.
3. Heat the white chocolate chips in the microwave until melted, then pour over the cake and spread evenly.
4. Mix the fresh raspberries with the sweetened condensed milk and pour over the cake, making sure to fill the holes.
5. Refrigerate the cake for at least 2 hours.
6. Top with whipped topping before serving.
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