- 1 cup butter-flavored shortening
- 2 cups sugar
- 4 Eggland's Best 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
- 2 cups fresh or frozen raspberries
- 3/4 cup water
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 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
- 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 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for White Chocolate Raspberry Torte(18)
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I tried this twice. The first time with the original recipe in Dec/Jan 2010 and the second with the above revamped recipe. First attempt was the best, but it did sink in the middle. Second attempt had a HUGE mess in my oven. They say "Third time is a charm" but there will be no third time with me. Sure glad I have a self cleaning oven!
I made this for a July 4th picinic and EVERYONE loved it. It did not turn out dry at all, in fact, everyone thought it was pound cake. The cake disappeared in no time. I would make this again in a heart beat. I'm guessing people will request it for the next get together.
The recipe will be updated soon with a couple adjustments for a wonderfully moist cake and it is sure to be a delight at your next celebration!
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...
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.
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