Name: White Chocolate Raspberry Torte
Prep time: 1 h
Cook time: 1 h
Yield: 1
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 -; 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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - White Chocolate Raspberry Torte

1. 1 cup butter-flavored shortening -

2. 2 cups sugar -

3. 4 large eggs -

4. 1 cup white baking chips, melted and cooled -

5. 1 teaspoon vanilla extract -

6. 2-1/2 cups cake flour -

7. 1 teaspoon baking powder -

8. 1/2 teaspoon baking soda -

9. 1 cup buttermilk -

10. Filling: -

11. 2 cups fresh or frozen raspberries -

12. 3/4 cup water -

13. 1/2 cup sugar -

14. 3 tablespoons cornstarch -

15. Frosting: -

16. 1 package (8 ounces) cream cheese, softened -

17. 1 cup white baking chips, melted and cooled -

18. 1 carton (12 ounces) frozen whipped topping, thawed -

19. Fresh raspberries, optional -

How to cook deliciously - White Chocolate Raspberry Torte

1. Stage

Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.