Birthday

White Chocolate Raspberry Cake is for Dessert.

White Chocolate Raspberry Cake takes 30 minutes to prepare.

White Chocolate Raspberry Cake takes 40 minutes to cook.

White Chocolate Raspberry Cake makes 16 servings.

The ingredients for White Chocolate Raspberry Cake are:

6 oz. white baking chocolate squares (chopped) or chips
1/2 cup (1 stick) unsalted butter
1/2 cup seedless raspberry jam
1/2 cup raspberries (preferably fresh, but frozen will work too)
1/2 teaspoon of raspberry extract
1 box of white cake mix
1 cup milk
3 eggs
1 tsp. vanilla

frosting:
• 3 (1 ounce) squares white chocolate, chopped
• 3 1/2 cups confectioners' sugar
• 1/4 cup butter, softened
• 4 tablespoons water
• 1/2 teaspoon almond extract

Ganache:

6 oz white chocolate (chips or squares)
1/3 cup cream

Here is how you make White Chocolate Raspberry Cake:

CAKE:1. Preheat your oven to 350°F. Grease and flour 2 (9- inch) round cake pans and set aside. 2. Make frosting and refrigerate until ready to use. 3. Microwave the white chocolate and butter in medium bowl on HIGH for 2 minutes or until the butter is melted. Stir until chocolate it is completely melted; cool slightly. 4. Beat cake mix, milk, eggs, vanilla, raspberry 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. 5. Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks. 6. Place 1 cake layer on serving plate and spread the raspberry jam. Place second cake layer on top. 7. Frost top and side of cake with frosting. Pour ganache over the cake once the frosting has hardened a bit. Top with raspberries just before serving. Keep the cake stored in your refrigerator. FROSTING: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.WHITE CHOCOLATE GANACHE GLAZE:Melt white chocolate squares on a double boiler, then slowly stir in cream. Let cool slightly before pouring over cake. Refrigerate cake once ganache is on otherwise it will melt off!Number of Servings: 16Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for White Chocolate Raspberry Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 521.4

• Total Fat: 15.3 g
• Cholesterol: 71.1 mg
• Sodium: 240.3 mg
• Total Carbs: 58.2 g
• Dietary Fiber: 0.6 g
• Protein: 3.4 g