Raspberry White Chocolate Cake

Rave reviews will come your way when you serve this elegant cake, a classic combination of white chocolate and raspberries.

Yield: 16 servings

Ingredients

Cake

• 1 (6 ounce) package white baking chocolate
• 1/2 cup (1 stick) butter
• 1 (18.25 ounce) box white cake mix*
• 1 cup milk
• 3 eggs
• 1 tablespoon McCormick® Raspberry Extract
• 1/8 teaspoon McCormick® Red Food Color
• 1 cup raspberries

White Chocolate and Cream Cheese Frosting

• 1 (6 ounce) package white baking chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 teaspoons McCormick® Raspberry Extract
• 2 cups confectioners' sugar

Instructions

1. Heat oven to 350 degrees F.

Cake

1. Microwave chocolate and butter in medium microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool for 5 minutes.
2. Beat cake mix, milk, eggs, extract and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed for 2 minutes or until well blended.
3. Pour evenly into 2 greased and floured** (9 inch) round cake pans.
4. Bake for 25 to 28 minutes or until a wooden pick inserted in centers comes out clean.
5. Cool cakes in pans for 10 minutes; remove from pans.
6. Cool completely on wire racks.
7. Stir food color into 2/3 cup of the frosting until well blended. Place 1 cake layer on serving plate. Spread with the tinted frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving.
8. Store cake in the in refrigerator.

White Chocolate Cream Cheese Frosting

1. Melt white baking chocolate as directed on package. Cool for 5 minutes.
2. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
3. Add cooled melted white chocolate and McCormick® Raspberry Extract; mix well.
4. Gradually beat in confectioners' sugar until light and fluffy.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Nutrition

Per serving: Calories: 456 Sodium: 370mg Fat: 24g Carbohydrates: 54g Cholesterol: 82mg Fiber: 1g Protein: 6g

Attribution

Recipe and photo used with permission from: McCormick