from Betty Crocker
1 box white cake mix
1 box (4-serving size) white chocolate instant pudding
1/2 cup butter, melted
2 whole eggs 1 egg, separated
1/2 cup water
1 1/2 cups frozen raspberries
1 (8 oz) cream cheese, softened
1/4 cup sugar
whipped topping or whipped cream
Spray 4 1/2-quart slow cooker with cooking spray.
In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter. (I had a hard time with the ribbons, but it didn't matter.)
Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving. Garnish with whipped cream!