White Chocolate Raspberry Torte |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âWe grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs.â Ingredients:
1 cup butter-flavored shortening |
2 cups sugar |
4 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 |
filling: |
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 |
Directions:
1. Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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