White Chocolate Raspberry Torte Recipe

By KitchenGnome

Ingredients

• FILLING:
• 1 cup butter-flavored shortening
• 2 cups sugar
• 4 large 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
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup white baking chips, melted and cooled
• 1 carton (12 ounces) frozen whipped topping, thawed
• Fresh raspberries, optional

Details

Servings 12
Preparation time 60mins
Cooking time 90mins
Adapted from tasteofhome.com

Preparation

Step 1

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.

Originally published as White Chocolate Raspberry Torte in Taste of Home
December/January 2010, p47