Raspberry White Chocolate Cake Zoom

Raspberry White Chocolate Cake Recipe

Makes: Cake serves 12-16.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.

Step 3

Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid

Step 4

Cut cooled cake into quarters. On serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice cake. Decorate with white chocolate curls and berries. Refrigerate until ready to serve.

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2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups milk

4 ounces (2/3 package) white chocolate (, chopped)

3/4 cup (1 1/2 sticks) butter (, softened)



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Raspberry White Chocolate Cake is rated 4.2 out of 5 by 21.
Rated 4 out of 5 by from Batter does not rise very well. I didnt think the cupcake was dense but the cake is a bit dense. Great flavor
Date published: 2015-07-01
Rated 3 out of 5 by from I made this into a regular cake for a friend's party and cupcakes for a fundraiser for my daughter. I dont get much of the "white chocolate" taste. I think next time I will increase the white chocolate in this recipe.
Date published: 2014-02-22
Rated 4 out of 5 by from chocolate is easy to chop with a food processor. i chopped it very fine and it melted wonderfully. i had to add a lot of baking time since i used a 9 x 13 pan. and i'm ending up having to bake another layer because it is a dense batter and it did not rise at all.
Date published: 2013-12-19
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