Indulge in pure decadence with our White Chocolate Raspberry Bundt Cake recipe, where velvety white chocolate meets vibrant raspberries to create a dessert masterpiece that's as elegant as it is delicious. With its exquisite balance of sweet and tart, this cake is a celebration of flavors, perfect for any special occasion.
- Place shredded zucchini in a bowl and sprinkle with salt. Toss. Let stand for 10 minutes. Drain zucchini by placing a paper towel on the top of the bowl and pressing a separate bowl on top of that, so the paper towel soaks up the water.
Spoon half of batter into prepared bundt pan. Use a tablespoon portion scoop to scoop 5 tablespoons of raspberry pie filling into the batter. Use a knife to swirl the raspberry around. Repeat, adding a layer of batter and a layer of pie filling and swirling.
– Bake for 40 minutes or until a toothpick comes out clean.– Let cool for 10 minutes before removing from pan.– Melt white chocolate according to and drizzle over the cake. Let stand to harden.
White Chocolate Raspberry Bundt Cake: A harmonious blend of luscious white chocolate and tangy raspberries in a beautifully crafted dessert, a symphony of sweet indulgence.