Recipe
White Chocolate Raspberry Cake Recipe
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Mccookcook / All my dishes 2 months, 4 weeks ago
I made this for Easter a couple of years ago, a huge hit. Have also taken it to school for the teachers...they loved it. Thinking about making this for a dessert for work...just trying to figure out how to make it work for 50+ people w/o having to ... More
Prep:30m Cook:28m Servings:16
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 Mccookcook |
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Ingredients
- 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped
- 1/2 cup (1 stick) butter or margarine
- 1 pkg. (2-layer size) white cake mix
- 1 cup milk
- 3 eggs
- 1 tsp. vanilla
- 2 Tbsp. seedless raspberry jam
- 1 cup raspberries
- White Chocolate-Cream Cheese Frosting (recipe at the end)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup (1/2 stick) butter or margarine, softened
- 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly
- 1 tsp. vanilla
- 2 cups powdered sugar
Directions
- Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.
- Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.
- Bake25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.
- TO MAKE THE FROSTING
- Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
- Add sugar gradually, beating until light and fluffy after each addition.
- TO ASSEMBLE THE CAKE
- Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator.
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kjroxx 2 months, 3 weeks ago said:
Can you please tell me the weight of a package of the white cooking chocolate you refer to? We don't have that brand here and I would like to make this cake so will need a substitute.
mccookcook 2 months, 3 weeks ago said:
Each square = 1 oz...so you will need a total of 12 oz of white chocolate. 6 oz for the cake and 6 oz for the frosting.