White Chocolate Raspberry Torte Recipe

 White Chocolate Raspberry Torte Recipe White Chocolate Raspberry Torte Recipe photo by Taste of Home Rating 4

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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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White Chocolate Raspberry Torte Recipe
  • Prep: 1 hour Bake: 30 min. + cooling
  • Yield: 12 Servings
    •
60 30 90

Ingredients

  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 4 eggs
  • 1 cup white baking chips, melted and cooled
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • FILLING:
  • 2 cups fresh or frozen raspberries
  • 3/4 cup water
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup vanilla or white chips, melted and cooled
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Fresh raspberries, optional

Directions

  • Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside.
  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine the flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
  • Bake at 350° for 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
  • In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from the heat. Press raspberries through a sieve; discard seeds. Cool.
  • In the same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
  • In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator. Yield: 12 servings.

Originally published as White Chocolate Raspberry Torte in Taste of Home December/January 2010, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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White Chocolate Raspberry Torte Recipe

White Chocolate Raspberry Torte

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