Recipe by http://www.cooks.com
1/4 lb. white chocolate, coarsely chopped
1/2 cup boiling water
1 cup butter, softened
1 3/4 cups sugar
4 eggs, separated (room temperature)
1/2 tsp. vanilla
1/2 tsp almond extract
2 1/2 cups sifted cake flour
1 tsp/ baking soda
1 cup buttermilk (not too cold)
1 can raspberry filling
1 recipe marshmallow frosting
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of any electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans at least 10 minutes, remove layers from pans, and cool completely on wire racks. Place 1 cake layer on cake platter; spread with 2/3 cup pie filling. Top with second cake layer and pied filling. Top with third cake layer. Frost sides and 1 inch of top edge with marshmallow frosting, leaving an 8 inch circle on top center of cake. Spread remaining pie filling onto center of cake.
Yield: 16 servings.
No comments:
Post a Comment