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. —Martha Schwartz, Sarasota, Florida
White Chocolate Raspberry Torte
White Chocolate Raspberry Torte
Prep Time
60 min
Cook Time
30 min
Yield
12 servings
Ingredients
- 1 cup butter-flavored shortening
- 2 cups sugar
- 4 large 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 white baking chips, melted and cooled
- 1 carton (12 ounces) frozen whipped topping, thawed
- Fresh raspberries, optional
Directions
- Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease 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 flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
- Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 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 heat. Press raspberries through a sieve; discard seeds. Cool.
- In 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.