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White Chocolate Raspberry Torte

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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

Cutting brownies

Cutting brownies

For a smooth cut when making brownies, use a plastic knife. Plastic sticks less than metal for fewer crumbs and less drag.


cutting brownies evenly and cleanly

cutting brownies evenly and cleanly

To cut brownies into even and clean cuts use a pizza cutter. Makes a beautiful square , no more jagged edges or crumbs.





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