WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING RECIPES

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WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING RECIPE ...



White Chocolate Cake with Raspberry Filling Recipe ... image

Garnished with fresh raspberries and shaved chocolate, this white chocolate cake is a tasty treat that takes very little effort.

Provided by TerryWilson

Categories     Desserts    Chocolate Dessert Recipes    White Chocolate

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 1 9-inch layer cake

Number Of Ingredients 14

1 (15.25 ounce) package white cake mix
1 (4-serving size) package instant vanilla pudding mix
4 egg whites, at room temperature
1 cup water
½ cup vegetable oil
5 ounces white chocolate, grated
1 cup seedless raspberry preserves, divided
6 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, at room temperature
4 teaspoons unsalted butter, softened
1 teaspoon vanilla extract
2?½ cups sifted confectioners' sugar
¼ cup fresh raspberries, or as needed
1 tablespoon shaved white chocolate, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
  • Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
  • Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
  • Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
  • Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.

Nutrition Facts : Calories 496.8 calories, CarbohydrateContent 72.4 g, CholesterolContent 22.1 mg, FatContent 22.1 g, FiberContent 0.4 g, ProteinContent 4.4 g, SaturatedFatContent 9.1 g, SodiumContent 339.1 mg, SugarContent 63 g

RASPBERRY-WHITE CHOCOLATE CREAM CAKE RECIPE - BETTYCROCKER.COM



Raspberry-White Chocolate Cream Cake Recipe - BettyCrocker.com image

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.

Provided by Betty Crocker Kitchens

Total Time 4 hours 5 minutes

Prep Time 1 hours 25 minutes

Yield 16

Number Of Ingredients 20

1/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler
1 tablespoon butter or margarine
1/8 teaspoon almond extract
Red food color, if desired
3 oz white chocolate baking bars (from 6-oz package), chopped
2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups whipping cream
3 eggs
1 teaspoon almond extract
3 oz white chocolate baking bars (from 6-oz package), chopped
3 cups powdered sugar
2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
2 tablespoons butter or margarine, softened
1/4 teaspoon almond extract

Steps:

  • In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
  • Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
  • In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
  • Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
  • Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
  • In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
  • Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Nutrition Facts : Calories 410 , CarbohydrateContent 67 g, CholesterolContent 70 mg, FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 220 mg

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