White Chocolate Raspberry Torte

Submitted by Meagan Wade

Recipe from Taste of Home magazine, Dec/Jan 2010

Cake

3/4 c. butter

2 c. sugar

4 eggs

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

Filling

2 c. fresh or frozen raspberries

3/4 c. water

1/2 c. sugar

1 Tbsp. corn starch

Frosting

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.)