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Black and White Raspberry Slice

Make this Mother's Day extra special with this incredible recipe, perfect with a cup of tea. 


  • 125g Philadelphia Block Cream Cheese, softened

  • ¼ cup caster sugar

  • 1 egg, lightly beaten

  • ¼ cup white chocolate chips

  • 1½ cups flour

  • 1¼ cups caster sugar, extra

  • ½ cup cocoa

  • 1½ teaspoons bicarbonate of soda

  • 150g butter, melted

  • ½ cup milk

  • 1 tablespoon vinegar

  • 2 eggs, extra, lightly beaten

  • 1 teaspoon vanilla essence

  • 200g frozen raspberries


  • 1.

    Beat the Philly and sugar with an electric mixer until smooth. Beat in the egg then stir through the white chocolate chips.

  • 2.

    Sift the flour, extra sugar, cocoa and bicarb soda into a mixing bowl. Combine the butter, milk, vinegar, extra eggs and vanilla then stir into the dry ingredients until combined.

  • 3.

    Pour the mixture into a greased and paper lined 30cm x 25cm slice pan. Dot the top with spoonfuls of the Philly mixture and swirl through gently with a knife. Lightly press the raspberries over the top. Bake in a moderate oven 180°C for 40–45 minutes or until cooked. Allow to cool on a wire rack for 10 minutes before removing from the pan. Cool then cut into squares. Serve as required.


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