White Chocolate Raspberry Bundt Cake

White Cake Mix

1 1/4 c. water

1/3 c. oil

3 egg whites

1/2 c. applesauce (no cinnamon)

1- 3 oz. package vanilla pudding

1/2 c. frozen raspberries, defrosted and mashed

1 T. flour

2/3 c. white chocolate, melted

Combine cake mix, water, oil, eggs, applesauce, and pudding. Mix well.

In a separate bowl mash raspberries, and stir in flour. Add 1/3 of the batter to raspberries and stir.

Add the melted white chocolate to the remaining 2/3 of the batter and mix well.

Put half of the white chocolate cake batter in the pan.

Add dollops of raspberry mix to the pan.

Add remaining white chocolate batter. Swirl batter together making an "S" pattern. Be careful not to touch the bottom of the pan.

Bake at 350 degrees for 42-45 min.

Cool 20 minutes, then remove from pan. Refrigerate overnight covered in saran wrap.

Cream Cheese Frosting

1/2 c. butter, softened

8 oz. cream cheese, softened

2 tsp. vanilla

4-5 c. powdered sugar

Combine ingredients, and pipe on cake