Heat oven to 400 degrees F. Grease bottoms and sides of two 8-inch round
cake pans; sprinkle with cocoa.
In small bowl, beat granulated sugar and 1 cup butter with electric mixer
on medium speed until smooth.
Beat in liqueur, eggs and melted semisweet chocolate.
Stir in flour. Pour into pans.
Bake for about 20 minutes or until a wooden pick inserted in center comes
Cool for 10 minutes; remove from pans to cooling rack. Cool completely.
Place raspberries in blender or food processor. Cover and blend on high
speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar
with electric mixer on medium speed until light and fluffy. Beat in 4 ounces
white chocolate and the vanilla extract until smooth.
Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch
deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another
1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons
raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate
over top of cake.
Refrigerate uncovered about 10 minutes or until white chocolate is set.
Cover with plastic wrap and refrigerate at least 3 hours until filling is firm.
Serve with remaining raspberry puree and fudge sauce.
Store in refrigerator.
Yield: 12 servings
Put unsweetened baking cocoa in a salt shaker or other canister with a perforated
lid for easy dusting. Keep a canister filled with baking cocoa on hand for dusting
other desserts and to use for garnishing dessert plates.
A sprinkle of toasted slivered almonds and a dollop of whipped cream add just
the right touch to this fancy dessert.
To ensure recipe success, do not use vegetable oil spreads.
Nutrition Information 1 Serving: Calories 545 (Calories from Fat 315 ); Total
Fat 35 g (Saturated Fat 20 g); Cholesterol 170 mg; Sodium 200 mg; Total Carbohydrate
56 g (Dietary Fiber 3 g); Protein 6 g
Percent Daily Value*: Vitamin A 20 %; Vitamin C 8 %; Calcium 6 %; Iron 8
*Percent Daily Values are based on a 2,000 calorie diet