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Cakes

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

To Package Cookies For Freezing

To Package Cookies For Freezing

Follow these tips for packaging your cookies for the freezer. Line an airtight container with plastic wrap, then layer cookies in the container between sheets of waxed paper. Place another sheet of waxed paper on top so cookies will avoid contact with ice crystals. Then seal the container with a tight-fitting lid.


frosting creation to thin

frosting creation to thin

The new frosting creations base I felt was to thin. I used it with bubble gum flavor on top of ice crean cone cupcakes. my cupcake were made the day before, so they were cool. The frosting started sliding down the sides. Also loved the flavor of the bubble gum but there was a chemical aftertaste.





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