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White Chocolate Christmas Torte

 White Chocolate Christmas Torte
Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast.
12-15 ServingsPrep: 55 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups butter, cubed
  • 3/4 cup water
  • 4 ounces white baking chocolate, chopped
  • 1-1/2 cups buttermilk
  • 4 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon rum extract
  • 3-1/2 cups all-purpose flour, divided
  • 1 cup chopped pecans, toasted
  • 2-1/4 cups sugar
  • 1-1/2 teaspoons baking soda
  • WHITE CHOCOLATE CREAM FROSTING:
  • 4 ounces white baking chocolate, chopped
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon rum extract
  • 6 cups confectioners' sugar
  • 1 cup seedless raspberry jam, divided

Directions

  • In a large saucepan, combine butter, water and white chocolate; cook
  • and stir over low heat until melted. Remove from the heat; stir in

2 of 2

White Chocolate Christmas Torte (continued)

Directions (continued)

  • the buttermilk, eggs and extracts.
  • In a small bowl, combine 1/2 cup flour and pecans. In a large bowl,
  • combine the sugar, baking soda and remaining flour. Gradually beat
  • in butter mixture. Stir in pecan mixture.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 25-30 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.
  • For frosting, in a microwave, melt white chocolate; stir until
  • smooth. Cool for 10 minutes, stirring occasionally.
  • In a large bowl, beat cream cheese and butter. Gradually beat in
  • melted chocolate and extracts. Gradually beat in confectioners'
  • sugar until smooth.
  • To assemble, spread 2 tablespoons of jam over one cake layer; spread
  • with 1/2 cup frosting. Repeat layers twice. Spread remaining
  • frosting over top and sides of torte. Warm remaining jam; drizzle
  • over dessert plates. Top with a slice of torte. Yield: 12-15
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 857 calories, 40 g fat (22 g saturated fat), 147 mg cholesterol, 482 mg sodium, 119 g carbohydrate, 2 g fiber, 8 g protein.