White Chocolate Cake with Raspberry

By carvalhohm

Ingredients

• 1 teaspoon pure vanilla extract
• White Chocolate Cream Cheese Icing (recipe follows)
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups milk
• 4 ounces (2/3 package) white chocolate (chopped)
• 3/4 cup (1 1/2 sticks) butter (softened)
• 1 1/2 cups granulated sugar
• 2 eggs
• 1/2 cup raspberry preserves
• White chocolate curls
• fresh raspberries

Details

Servings 12
Adapted from wilton.com

Preparation

Step 1

Step 1
Preheat oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray.

Step 2
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.

Step 3
Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid

Step 4
Cut cooled cake into quarters. On serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice cake. Decorate with white chocolate curls and berries. Refrigerate until ready to serve.

White Chocolate Cream Cheese Icing:
1 pkg White Candy Melts® Candy
2 packages (8 oz. each) cream cheese, (softened)
1 cup unsalted butter, (softened)
2 tablespoons lemon juice

Step 1
Melt candy melts according to package directions.

Step 2
Allow coating to cool slightly, stirring occasionally (don't let it set up).

Step 3
In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy.

Step 4
Gradually beat in the cooled coating until blended and smooth.

Step 5
Beat in the butter and lemon juice.