To prepare cake: Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch round baking pans. Melt white chocolate with about half of the milk in a small, heavy saucepan over very low heat, stirring constantly until chocolate starts to melt. Remove from heat; stir until smooth. Stir in remaining milk. Let cool. Combine flour, baking powder and salt in a small bowl; set aside. In large mixing bowl, beat butter with electric mixer until soft and smooth. Add sugar and vanilla; beat well. Add eggs, one at a time, beating after each addition until well-combined. Alternately add flour mixture and white chocolate mixture, beating on low speed after each addition just until combined. Spread batter in pans. Bake for 20 to 25 minutes or until cake tests done. Let cool in pans on wire racks for 10 minutes, then remove from pans and let cool completely. To prepare frosting: Melt chocolate in microwave on medium setting, stirring every 30 seconds. Let cool slightly. Transfer to a large mixing bowl. Add cream cheese, butter and vanilla. Beat until smooth. Add powdered sugar; beat until smooth and stiff enough to spread. To fill and frost cake: Place bottom layer on cake plate. If desired, pipe a thick bead of frosting around edge of layer (this will keep the jam between layers). Spread bottom layer with jam, then with frosting. Add top layer. Frost sides and top of cake. Garnish with fresh raspberries and chocolate curls. Yield: 12 servings. Testers note: A real special-occasion cake that is not difficult to make. For more raspberry flavor, split each layer horizontally and fill with more raspberry jam. Recipe Source: St. Louis Post-Dispatch - 06-22-1998 Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (543g)|
|Recipe Makes: 12|
|Calories from Fat: 1192 (68%)|
|Amt Per Serving||% DV|
|Total Fat 132.5g||177 %|
|Saturated Fat 73.6g||368 %|
|Monounsaturated Fat 34.7g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 724.1mg||223 %|
|Sodium 1494.8mg||52 %|
|Potassium 666.4mg||18 %|
|Total Carbohydrate 115.5g||34 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 113.5g|
|Protein 32.1g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1753
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