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White Chocolate Raspberry Torte

 White Chocolate Raspberry Torte
“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.”
12 ServingsPrep: 1 hour Bake: 30 min. + cooling

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 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.

2 of 2

White Chocolate Raspberry Torte (continued)

Directions (continued)

  • 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 near 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. Yield: 12 servings.
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