White Chocolate Raspberry Torte Recipe

Name: White Chocolate Raspberry Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter-flavored shortening; 2 cups sugar; 4 large eggs; 1 cup white baking chips, melted and cooled; 1 teaspoon vanilla extract; 2-1/2 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 cups fresh or frozen raspberries; 3/4 cup water; 1/2 cup sugar; 3 tablespoons cornstarch; 1 package (8 ounces) cream cheese, softened; 1 cup white baking chips, melted and cooled; 1 carton (12 ounces) frozen whipped topping, thawed; Fresh raspberries, optional

Servings: persons

1 cup butter-flavored shortening
2 cups sugar
4 large eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch
1 package (8 ounces) cream cheese, softened
1 cup white baking chips, melted and cooled
1 carton (12 ounces) frozen whipped topping, thawed
Fresh raspberries, optional

1
Preheat oven to 350u00b0. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
2
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
3
Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
4
In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.
5
In 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.
6
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 the refrigerator.

1841

kcal

Calories

119

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup butter-flavored shortening, 2 cups sugar, 4 large eggs, 1 cup white baking chips, melted and cooled, and more.

Yes, White Chocolate Raspberry Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Raspberry Torte

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