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Preheat oven to 350 degrees.
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Add all cake ingredients in a bowl and mix until well combined.
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Bake for 25-30 minutes or until lightly browned.
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While cake is baking make white chocolate ganache.
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Put white chocolate chips into a glass bowl.
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Heat whipping cream until almost to a boil.
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Pour hot cream over chocolate chips and whisk until smooth.
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Let cake cool for about 5 minutes and then pour ganache over cake.
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Let cool completely.
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Mix 2 cups boiling water with 6 oz. Jello and whisk until dissolved.
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Pour in 1 cup cold water and stir.
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Cool in the fridge for about 45 minutes or until cooled but not starting to set up.
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Put the Cool Whip in a mixing bowl and then pour the cooled Jello in and whisk until smooth.
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Put in fridge to cool for about 45 more minutes, stirring every 15 minutes or so. The Jello & Cool Whip will seperate, so giving it a good whisk will keep that from happening.
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Pour over cooled cake and refrigerate for 1-2 hours or until Jello is set.
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Mix 1 cup boiling water with 3 oz. Jello until dissolved.
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Add the 1/2 cup of cold water.
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Place in the fridge for about 30 minutes or until cooled but not starting to set up.
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Place 15 raspberries in rows on top of cake.
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Pour Jello over raspberries and Jello/Cool whip layer. Let the Jello run over the back of a spoon.
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Refrigerate for 1-2 hours more or until Jello is set.
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Cut and top with white chocolate shavings or curls.