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Cakes

White Chocolate Raspberry Torte

Duncan Hines Recipe shared by:
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As if red velvet cake wasn’t decadent enough, this delicious torte is topped with a white chocolate raspberry frosting.

  • Hands-On Time: 20 Minutes
  • Total Time: 45 Minutes
  • Servings: 12 slices
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour one 9-inch round cake pan.
  2. Combine cake mix, water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
  4. Bake 25 minutes or until toothpick inserted in center comes out clean of crumbs.
  5. Cool cake on wire rack for 15 minutes. Remove cake from pan and cool completely.
  6. Blend frosting with melted white chocolate and food colors. Mix 1 cup of this frosting with the raspberry preserves.
  7. Spread raspberry mixture in center of cake. Pipe remaining frosting around edge of cake.

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Tips

filled cupcakes

filled cupcakes

Make a hollow in top of cupcakes or rounds and fill with a filling that will compliment or match your cupcake or frosting choice. You can take out as much cake as you like or use a gadget that is made just for this purpose. Then frost / ice the cupcakes or rounds as you wish.


Egg carton mini cupcake carry case

Egg carton mini cupcake carry case

You didn’t spend all that time decorating your mini-cupcakes to have them ruined in transport. Use an egg carton to ensure they make it to your destination just as you intended.





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