White Chocolate and Raspberry Swirl Cake

Cake:
4oz (125g) Butter or margarine
¾ cup Sugar
2 eggs
½ cup milk
2 cups Self Rising flour
7oz 200g white chocolate – grated

Raspberry Sauce:
2½ cups frozen or fresh raspberries
1¾cup sugar

1. In a small saucepan, gently heat raspberries with I cup of sugar (*add sugar slowly so as to meet your taste. Add more sugar if not sweet enough for your taste)
2. Squish and stir to blend until it forms a thick sauce
3. Cool

To Prepare Cake:

1. Heat oven 325F (160c) fan forced/360F (180c) conventional oven
2. Cream butter and sugar in a stand mixer
3. Add eggs one at a time, beating well after each addition
4. Sift flour and add half to butter mixture and gently add half milk
5. Mix well, then add remaining flour and remaining milk
6. Mix until well combined
7. Fold in grated chocolate
8. Pour into prepared tin
9. Take scoops of raspberry mixture and dot over cake mix
10. Retain 1½ cups to serve with cake
11. Swirl gently through cake mix so as to create a marbled effect
12. Bake 35-40 mins or until the centre springs back when gently touched

To serve:

• Dust with sifted confectioner’s sugar (icing sugar) when cool
• Serve with extra raspberry sauce and fresh whipped cream