WHITE LAYER CAKE WITH RASPBERRY FILLING

WHITE LAYER CAKE WITH RASPBERRY FILLING
WHITE LAYER CAKE WITH RASPBERRY FILLING

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • TWO

    6-OZ PKGS. (6 FOIL-WRAPPED BARS) NESTLE PREMIER WHITE BAKING BARS, BROKEN UP

  • 1/4

    CUP MILK

  • 2

    CUPS FLOUR

  • 3/4

    TSP BAKING SODA

  • 1/2

    TSP SALT

  • 1/4

    TSP BAKING POWDER

  • 3/4

    CUP SUGAR

  • 1/2

    CUP (1 STICK) BUTTER, SOFTENED

  • 1

    TSP VANILLA

  • 4

    EGGS

  • 3/4

    CUP SOUR CREAM

  • RASPBERRY FILLING:

  • 1-1/2

    CUPS HEAVY CREAM

  • 3/4

    CUP FRESH OR THAWED FROZEN RASPBERRIES

  • 3

    TBLS SUGAR

  • WHITE BUTTERCREAM:

  • ONE

    6-OZ. (3 FOIL WRAPPED BARS) NESTLE PREMIER WHITE BAKING BARS, BROKEN UP

  • 1/4

    CUP HEAVY CREAM

  • 1

    CUP (2STICKS) COLD BUTTER, CUT INTO PIECES

  • 1

    CUP CONFECTIONERS' SUGAR

  • RASPBERRIES FOR GARNISH

Directions

CAKE: PREHEAT OVEN TO 350. GREASE TWO 9-INCH ROUND BAKING PANS; LINE BOTTOMS WITH WAX PAPER. MELT OVER HOT (NOT BOILING) WATER, WHITE BAKING BARS WITH MILK, STIRRING UNTIL SMOOTH. IN SMALL BOWL, COMBINE FLOUR, BAKING SODA, SALT AND BAKING POWDER; SET ASIDE. IN LARGE MIXING BOWL, BEAT SUGAR AND BUTTER UNTIL LIGHT AND FLUFFY. GRADUALLY BLEND IN MELTED BAKING BAR MIXTURE AND VANILLA. ADD EGGS; 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD FLOUR MIXTURE ALTERNATELY WITH SOUR CREAM. POUR INTO PREPARED PANS. BAKE 35 MINUTES OR UNTIL WOODEN TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN. COOL 15 MINUTES; REMOVE FROM PANS. COOL COMPLETELY. RASPBERRY FILLING: IN SMALL MIXER BOWL, COMBINE HEAVY CREAM, RASPBERRIES AND SUGAR; BEAT UNTIL STIFF PEAKS FORM. REFRIGERATE UNTILE READY TO USE. WHITE BUTTERCREAM: MELT OVER HOT (NOT BOILING) WATER, WHITE BAKING BARS WITH HEAVY CREAM, STIRRING UNTIL SMOOTH. TRANSFER TO LARGE MIXING BOWL; COOL TO ROOM TEMPERATURE. GRADUALLY BEAT IN COLD BUTTER AND CONFECTIONERS' SUGAR; CONTUNUE BEATING UNTIL LIGHT AND FLUFFY. BUTTERCREAM MAY BE MADE 1 TO 2 DAYS AHEAD OF TIME AND REFRIGERATED; BEAT UNTIL LIGHT AND FLUFFY BEFORE USING. SPLIT CAKE LAYERS HORIZONTALLY IN HALF. PLACE 1 LAYER ON CAKE PLATE; SPREAD WITH 1/3 OF RESPBERRY FILLING. REPEAT WITH REMAINING LAYERS AND FILLING. FROST CAKE WITH WHITE BUTTERCREAM. GARNISH WITH RASPBERRIES. STORE IN REFRIGERATOR.

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