White Chocolate Raspberry Torte Recipe

By dette

“We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs.”

Ingredients

• FILLING:
• Ingredients
• 3/4 cup butter
• 2 cups sugar
• 4 eggs
• 1 cup white baking chips, melted and cooled
• 1 teaspoon vanilla extract
• 3 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 vanilla or white chips, melted and cooled
• 1 carton (12 ounces) frozen whipped topping, thawed
• Fresh raspberries, optional

Preparation

Step 1

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine the flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 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.
In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from the heat. Press raspberries through a sieve; discard seeds. Cool.
In the 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.



Nutrition Facts: 1 slice equals 733 calories, 34 g fat (22 g saturated fat), 126 mg cholesterol, 294 mg sodium, 97 g carbohydrate, 2 g fiber, 9 g protein.