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 and soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
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.
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. Yield- 12 servings.
Originally Submitted
7/31/2010
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