Pascha Recipes

White Chocolate Raspberry Cake

Savor a serving of this indulgent special-occasion dessert that is perfect for a party.

White Chocolate Raspberry Cake

Yield: 16 servings

Ingredients

  • 1 (6 square) package BAKER'S Premium White Baking Chocolate, chopped
  • 1/2 cup (1 stick) butter
  • 1 (18.25 ounce) box white cake mix*
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • White Chocolate-Cream Cheese Frosting
  • 2 tablespoons seedless raspberry jam
  • 1 cup raspberries

Instructions

  1. Heat oven to 350 degrees F. Grease and flour 2 (9 inch) round cake pans; set aside.
  2. Microwave chocolate and butter in medium microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.
  3. Beat cake mix, milk, eggs, vanilla extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed for 2 minutes or until well blended. Pour evenly into prepared pans.
  4. Bake for 25 to 28 minutes or until a wooden pick inserted in centers comes out clean.
  5. Cool cakes in pans for 10 minutes; remove from pans. Cool completely on wire racks.
  6. Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving.
  7. Store in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Marbled White Chocolate Raspberry Cake: Prepare batter as directed. Remove 1 cup of the batter; place in small bowl. Stir in 2 tablespoons seedless raspberry jam and 2 drops red food coloring. Spoon remaining batter evenly into prepared pans. Drop spoonsful of the pink batter over plain batter in each pan; swirl with small knife for marble effect. Bake and frost as directed.

Nutrition

Per serving: Calories 470 Total fat 25 g Saturated fat 13 g Cholesterol 80 mg Sodium 380 mg Carbohydrate 57 g Dietary fiber 1 g Sugars 44 g Protein 6 g

Vitamin A 10% DV Vitamin C 4% DV Calcium 15% DV Iron 4% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company







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