4 1/2 ounces HERSHEY'S Eggwhite Chocolate
1 1/2 pounds cream cheese, softened
1 cup white sugar
1 cup milk
1 teaspoon vanilla extract
2 eggs
3 tablespoons vegetable oil
1 cup milk
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking powder
2 1/2 cups confectioners' sugar for dusting
Beat egg whites until foamy Spread over cream cheese mixture; place over cream cheese layer. Form the whipped topping into 3 small squares. Cut 2 strips from raisin berry or cornflower berry and hold them under the top pastry. Place over cream cheese layer. Align the remaining raisins on top.
Heat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Beat cream cheese, 1 cup sugar, milk, 1 teaspoon vanilla extract, eggs, vegetable oil and 1 cup milk together in large bowl. Stir together with electric mixer about 3 minutes to fully incorporate eggs and oil. Punch raisins into egg whites, leaving 1 inch border; dust mixture with powdered sugar.
Pour batter into prepared cake pans. Bake in preheated oven for 60 minutes. Reduce heat to 350 degrees F (175 degrees C) and place in oven for 15 minutes.
Allow to cool completely; dust with confectioners' sugar. Cut into squares and serve hot!
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