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“We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs.”
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Nutritional Facts 1 slice equals 733 calories, 34 g fat (22 g saturated fat), 126 mg cholesterol, 294 mg sodium, 97 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as White Chocolate Raspberry Torte in Taste of Home December/January 2010, p47
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Reviewed on Mar. 03, 2012 by NHesk
I am baking these right now, and as I am writing, the cake batter is overflowing all over my oven. How frustrating to waste my time and ingredients. Not sure how others did not have this result...
Reviewed on Dec. 08, 2011 by corrienat
This cake is very good. I did some research on cake flour and using cake flour does result in a denser, dry cake (it is suppose to do that). I used one cup cake flour and 2 cups regular flour. The result was a moist almost "pound cake" like cake. I also used real whip cream instead of whipped topping. Very good!! I look foward to making this again.
Reviewed on Jun. 07, 2011 by chocolateformy4
Forgot another change I made in first review, I used homemade sweetened whipped cream instead of cool whip.
Because I read so many reviews that the cake was dry I decided to tweak it a bit on my first try. I added about two extra tablespoons of butter and a couple extra generous pours of buttermilk (sorry didn't measure) and it turned out absolutely fabulous! It was perfect in moistness and texture. Also I warmed the cream cheese just for a few seconds so the melted white chocolate would not set up instantly on contact with the cool cream cheese. This worked perfectly. The icing is super delicious. Our party guests were gushing. Totally worth the effort for a special show stopper cake.
Reviewed on May. 10, 2011 by cook_reviewer
Cake had good flavor but was dry, so it may need more butter. I liked the raspberry filling. Frosting had lots of air bubbles in it so did not spread smoothly, but tasted good.
Reviewed on Nov. 07, 2010 by aug2295
I used blueberries instead of raspberries because that's what I had and this was delicious. Cake was very dense and a little goes a long way though!
Reviewed on Apr. 19, 2010 by kristinscotth
This cake is good, but quite disappointing. The first time I made it, the cakes sunk horribly! I live at high altitudes, so I face this problem a lot. I adjusted some of the ingredients so it would turn out better: 1 3/4 cup sugar, 3 1/4 cup cake flour, 1/4 tsp baking soda, and 3/4 tsp baking powder, and I baked them at 375 degrees for 25 minutes. The cakes turned out much better, but they still sink slightly in the centers, but that's okay, since I level off the tops anyway. The raspberry filling is very good, and I loved the frosting, too. I'm just really disappointed that the cake isn't very moist. The cake has a good flavor; it's just dry. Maybe it has something to do with my altering the recipe though.
Reviewed on Apr. 19, 2010 by ckarres
The cake came out beautifully. It looked like it could have been on the cover of a magazine. However, the cake was very dry. The frosting and filling tasted great. I followed the directions exactly. Each layer was tall and looked perfect but somehow the cake came out dry. I have had this happen with other cakes that called for putting the white chocolate in the cake batter. I will give this recipe one more try becasue eventhough the cake was dry it was a delicious cake.
Reviewed on Feb. 09, 2010 by jojojessy
i loved it
Reviewed on Feb. 02, 2010 by smelonas
Made this for Thanksgiving and the crowds raved!! Everyone LOVED it so much. Next time I will use 3 cake pans, though, as the two layers were a bit too full. Excellent.
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