SASKO RASPBERRY AND WHITE CHOCOLATE CRUMB CAKE
1 hour 
8 - 10 
INGREDIENTS
Metric
Imperial
- 1 kg SASKO VANILLA MUFFIN MIX
- 4 extra large eggs
- 240 ml milk
- 280 ml vegetable oil
- 1 cup raspberries, frozen
- 1/4 cup white chocolate chips
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 3/4 tsp cinnamon
- 1 3/4 cup SASKO CAKE WHEAT FLOUR
- 12 tbsp butter, melted
- 1/2 cup icing sugar
- 3-4 tbsp milk
- 2,20 oz SASKO VANILLA MUFFIN MIX
- 4 extra large eggs
- 8.12 oz milk
- 9.47 oz vegetable oil
- 1 cup raspberries, frozen
- 1/4 cup white chocolate chips
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 3/4 tsp cinnamon
- 1 3/4 cup SASKO CAKE WHEAT FLOUR
- 12 tbsp butter, melted
- 1/2 cup icing sugar
- 3-4 tbsp milk
METHOD
- Preheat the oven to 170C.
- Prepare a cake pan with non-stick spray.
- Beat the eggs, milk and oil in a bowl.
- Add SASKO VANILLA MUFFIN MIX.
- Mix to the egg mixture and mix with a whisk for 1 minute.
- Fold in the raspberries and white chocolate chips and pour the batter into the prepared pan.
- In a separate bowl, mix together the sugar, brown sugar, cinnamon, SASKO CAKE WHEAT FLOUR and melted butter until crumbly and sprinkle over the muffin batter.
- Bake for 1 hour, or until a toothpick inserted comes out clean.
- Allow the cake to cool and remove from the pan.
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