Submitted by Meagan Wade
Recipe from Taste of Home magazine, Dec/Jan 2010
3/4 c. butter
2 c. sugar
1 c. white baking chips, melted and cooled
1 tsp. vanilla extract
3 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
2 c. fresh or frozen raspberries
3/4 c. water
1/2 c. sugar
1 Tbsp. corn starch
1 pkg. (8 oz.) cream cheese, softened
1 c. vanilla or white chips, melted and cooled
1 carton (12 oz.) frozen whipped topping, thawed
Fresh raspberries, optional
1. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder, baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350 F degrees for 28-32 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Strain raspberry mixture; discard seeds. Cool. In the 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.
4. 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 refrigerator.
(Meagan's Note: I don't think whipped topping comes in 12 oz. containers. I think it's either 8 or 16 oz. containers. I used an 8 oz. container, and that was PLENTY.)