Saturday, November 2, 2013

Old Boots Recycled


White Chocolate Raspberry Cake

video


I get a magazine, Southern Lady from a woman at church brought back when she visits Alabama relatives. On the cover of one is a 6-layer White Chocolate Raspberry Cake. I knew I had to try this one and it turned out great. Here's the recipe:

WHITE CHOCOLATE RASPBERRY CAKE

4 (1 oz.) squares white baking chocolate
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
4 1/2 cups cake flour
1 TBSP. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 tsp. vanilla
8 egg whites
1 (18-oz.) jar seedless raspberry preserves, thinned with 1 TBSP. water
1 recipe White Chocolate Frosting 

Preheat oven to 325.

Grease and flour three 8-inch cake pans; set aside

In a small microwave-safe bowl, melt white chocolate squares in microwave on high for 30-second intervals, stirring after each, until melted. Set aside to cool.

In a large mixing bowl, beat butter and shortening at med.-high speed for 3 minutes. Gradually add sugar; beat 4 min.

In a separate bowl combine flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed, blending well after each addition.
Add vanilla and melted white chocolate, beating to combine. Add egg whites, one at a time, beating well after each addition. Spoon batter in prepared pans.

Bake 40-50 min. or till a toothpick inserted in center comes out clean. Cool in pans 10 min, remove to wire racks and cool completely.

Slice cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up on a cake plate; spread with 1/4 cup raspberry preserves, omitting preserves on top of last layer. Spread White Chocolate Frosting on top and sides of cake. Garnish with raspberries and chocolate curls.

WHITE CHOCOLATE FROSTING:
8 (1 oz.) squares white baking chocolate
2/3 cup heavy whipping cream
2/3 cup butter, softened
1 tsp. vanilla
8 cups confectioners' sugar
In a medium microwave-safe bowl, melt white chocolate squares and cream in microwave on high for 30-second intervals, stirring after each, until melted and smooth. Cool completely.
In a large bowl combine white chocolate mixture, butter and vanilla. Beat at med. speed until smooth. Gradually add confectioners' sugar, beating till light and fluffy.

I have my own raspberries growing and gathered enough fresh raspberries to garnish. Raspberries are really easy to grow. You might want to get plants - can even grow in your flower bed.