White Chocolate Raspberry Torte

Name: White Chocolate Raspberry Torte
Ingredients: 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; 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

17 ingredients

6 steps

Ingredients

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
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 in 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.