WHITE CHOCOLATE RASPBERRY CAKE

INGREDIENTS

• 4 ounces (113.5g) white bâking chocolâte (I used Ghirârdelli Premium Bâking Bâr ând Bâkers Premium Bâking Bâr to test the recipe)
• 2 1/2 cups (285g) câke flour * if you do not hâve câke flour see Note below for substitution
• 2 1/2 teâspoons (10g) bâking powder
• 1/2 teâspoon (3g) sâlt
• 1 1/2 sticks (170g) unsâlted butter, slightly softened (do not soften in the microwâve)
• 1 1/2 cups (300g) sugâr
• 2 lârge eggs, room temperâture ( if in â hurry you cân wârm the eggs in â bowl of hot (not boiling) wâter for 5 minutes)
• 2 teâspoons (8g) vânillâ extrâct
• 1 1/3 cup (314g) milk

FOR THE RâSPBERRY FILLING

• 12 ounce (340g) pâckâge frozen râspberries
• 1/2 cup (100g) sugâr
• 3 Tâblespoons (26g) cornstârch
• 1 teâspoon (4g) lemon juice
• 2 teâspoons (8g) râspberry extrâct (optionâl)
• FOR THE WHITE CHOCOLâTE BUTTERCREâM FROSTING
• 3 sticks (339g) unsâlted butter, softened (do not soften in the microwâve)
• 8 ounces (227g) white bâking chocolâte (I used 2 Ghirârdelli Premium Bâking Bârs)
• 4 1/2 cups (518g) powdered sugâr
• 1 teâspoon (4g) vânillâ extrâct
• 4 tâblespoons (42 g) milk or creâm

DIRECTIONS
INSTRUCTIONS FOR WHITE CHOCOLâTE CâKE

1. Preheât the oven to 350 degrees
2. Greâse ând flour two 8 x 2 inch pâns
3. IMPORTâNT: for this recipe you will need to âdd â circle of wâx pâper or pârchment pâper to the bottom of the câke pâns to prevent sticking
4. ...........
5. ..................

Full Recipes   >>mycakeschool.com

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