White Chocolate Raspberry Cake
From chefmeow 16 years ago
- 35 minutes to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McNabb Estate in Malakoff, Texas in 1997.
Ingredients
- 2 cups dried breadcrumbs shopping list
- 1/2 cup sugar shopping list
- 1 teaspoon cinnamon shopping list
- 1 butter shopping list
- 1/2 cup chopped pecans shopping list
- 32 ounces cream cheese softened shopping list
- 1 cup granulated sugar shopping list
- 5 jumbo eggs shelled and warmed in microwave 2 minutes shopping list
- 6 ounces white chocolate melted shopping list
- 1/4 cup cornstarch shopping list
- 1 tablespoon vanilla shopping list
- 1/2 cup heavy cream shopping list
- 1 pint raspberries shopping list
- Topping: shopping list
- 1/4 cup cornstarch shopping list
- 3/4 cup sugar shopping list
- 1 pint raspberries shopping list
- 1/2 cup water shopping list
How to make it
- Mix bread crumbs, sugar and cinnamon in spring form pan.
- Put butter and pecans in ceramic bowl and place in microwave for 2 minutes on high.
- Add to crumbs then mix and pat on bottom and sides of pan.
- Cream the cheese until light then add sugar and beat again.
- Add eggs one at a time beating after each.
- Add cornstarch, vanilla, cream and mix well.
- Add chocolate and mix well.
- Stir in raspberries gently or drop in carefully after pouring batter into pan.
- Pour into pan then place in preheated oven in pan of water on bottom rack.
- Bake for 35 minutes.
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