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    You are in: Home / Recipes / Raspberry White Chocolate Cake Recipe
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    Raspberry White Chocolate Cake

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    1 Total Reviews

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    • on March 12, 2012

      I made this cake for a co-worker's birthday. She is a big fan of raspberries and white chocolate. I saw another recipe on here that was very similar except that it used a lot of raspberry extract and no preserves. This recipe appealed to me because I personally find raspberry extract to be very artificial tasting and reminiscent of cough syrup. I followed the recipe exactly, using a Betty Crocker white cake mix and white baking chocolate instead of chips (but in the same measurement). It tasted quite delicious, moist and not overpowering in any one flavor. The layer of preserves and frosting between the two cake layers was delightful. My one caution is that the frosting is a) quite sweet and b) quite dense, especially when refrigerated. The chocolate in the frosting causes it to harden up, almost like a fudge, rather than frosting. You'll note I'm not complaining just explaining. It was a rather delicious, if unexpected texture, a marriage of delectible, moist cake with a dense, white fudgy coating. Yum. I did put the lemon juice in the frosting and would recommend it as it does help, if ever so slightly, cut down a tad on the sweetness. Also, a little warning... before taking off for the office, let this puppy sit in the fridge for thirty minutes or so to prevent the layers from sliding apart from each other. They don't travel well otherwise. All and all, the cake was greatly enjoyed by all.

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    Nutritional Facts for Raspberry White Chocolate Cake

    Serving Size: 1 (224 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 776.2
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 14.5 g
    Cholesterol 73.3 mg
    Sodium 535.6 mg
    Total Carbohydrate 110.2 g
    Dietary Fiber 1.8 g
    Sugars 92.6 g
    Protein 8.6 g

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