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White Chocolate Raspberry Cake Recipe

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This recipe for White Chocolate Raspberry Cake, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 1-oz squares white baking chocolate
1 cup butter, siftened
1/2 cup shortening
2 1/2 cups sugar
4 1/2 cups cake flour
1 TBS baking powder
1/2 tsp salt
1 1/2 cups milk
1 tsp vanilla extract
8 egg whites
1 18-oz jar seedless raspberry preserves
1 recipe White Chocolate Frosting (see below)
Garnish: fresh raspberries, chocolate curls
White Chocolate Frosting:
8 1-oz squares white baking chocolate
2/3 cup heavy whipping cream
2/3 cup butter, softened
1 tsp vanilla extract
8 cups confectioner's sugar

Directions:
Directions:
Preheat oven to 325. Grease and flour three 8-in cake pans. Set aside.
In small microwav-safe bowl, melt white chocolate for 30-second intervals, stirring after each, until melted. Set aside to cool.
In large mixing bowl, combine flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed, blending well after each addition.
Add vanilla and melted white chocolate, beating to combine. Add egg whites one at a time, beating well after each addition. Spoon batter into pans. Bake 40-45 min. Col in pan 10 min. Remove to wire racks and cool completely. Slice each cake in half horizontally tp make six layers. Place 1 layer, cut side up on a cake plate and spread with 1/4 cup raspberry preserves, continue but do not put preserves on top layer.
Frost top and sides.
Frosting directions:
In medium microwave-safe bowl, melt chocolate and cream for 30-sec intervals, stirring after each, until melted and smooth. Cool completely. In large bowl, combine chocolate mixture, butter, and vanilla. Beat at medium speed until smooth. Gradually ad confectioner's sugar, beating until light and fluffy.

 

 

 

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