Recipe for cooking White Chocolate Raspberry Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

White Chocolate Raspberry Cake

Posted by Cookin’Mom at recipegoldmine.com 11/10/2001 7:15

1/4 lb. white chocolate
6 Tbsp. unsalted butter
6 eggs
2 Tbsp. sugar
1/4 c. all-purpose flour
2 pt. raspberries

Preheat oven to 325 degrees F.

Melt the chocolate in the top of a double boiler. Cut the butter into Tbsp. pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour.

Lightly grease a 9 x 11-in. baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 mins..

When the cake is cooked, remove from the oven and let cool before removing from the baking pan.

To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or Raspberry Sauce, if desired.

Raspberry Sauce: In blender or food processor; puree 1 (16 ounce) pkg. defrosted frozen raspberries; strain. Stir in 2 Tbsp. sugar.