Even if you aren't a fan of white chocolate, give this a try! The tartness of the raspberries balances out the sweetness of the white chocolate nicely in this classic combination. Made for Valentine's Day 2010.
- 1 (18 ounce) package white cake mix
- 2 eggs
- 2 egg whites
- 1 tablespoon lemon juice
- 2⁄3 cup water
- 1⁄3 cup oil
- 6 ounces white chocolate chips (doesn't need to be precise, just about 1/2 a bag- you'll need the other half for the frosting)
- 1⁄2 cup raspberry jam (approximate)
- 1 (8 ounce) package neufchatel cheese, softened (or cream cheese)
- 6 ounces white chocolate chips
- 1⁄4 cup butter, softened
- 3 cups powdered sugar, sifted (important!)
- 1⁄2-1 teaspoon lemon juice (optional)
- 1 pinch salt
- 6 ounces fresh raspberries, to decorate (approximately 40)
- Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute, stir. Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes.
- Combine the cake mix, eggs, lemon juice, water and oil. Mix well for several minutes. Whisk in the melted white chocolate.
- Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely.
- For the frosting: Melt the remaining 6 oz chocolate chips as in step 1.
- Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!) and mix well until combined.
- Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated.
- Evenly spread the top of one of the cooled cakes with the raspberry jam.
- Place the second cake on top. Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting, if desired.
- Garnish with the fresh raspberries, and keep refrigerated.