White Chocolate Raspberry Poke Cake (Print Version)

# Ingredients:

→ Cake

01 - 1 box white cake mix (plus required ingredients on the box, using egg whites only for color)
02 - 1 cup raspberry syrup

→ Filling

03 - 1 can sweetened condensed milk
04 - 11 oz white chocolate chips (½ cup for batter, 2/3 cup for melting, remainder for topping)

→ Topping

05 - 4 cups buttercream frosting
06 - Remaining white chocolate chips for topping

# Instructions:

01 - Prepare the white cake mix according to the package instructions, substituting egg whites for the eggs to achieve a lighter color.
02 - Once the cake is baked, allow it to cool slightly, then use a fork to poke holes all over the top of the cake.
03 - In a bowl, mix together the sweetened condensed milk, raspberry syrup, and 2/3 cup of melted white chocolate chips.
04 - Pour the raspberry-white chocolate mixture over the cake, ensuring it fills the holes.
05 - Allow the cake to cool completely.
06 - Once cooled, spread a generous layer of buttercream frosting over the cake.
07 - Sprinkle the remaining white chocolate chips on top of the frosting. Slice and serve.

# Notes:

01 - If you prefer a more intense raspberry flavor, drizzle extra raspberry syrup over the top before serving.
02 - Make sure the cake is completely cooled before frosting to avoid the frosting melting.

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