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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 17, 2014

      I have not made this recipe ... I just have a suggestion regarding the raspberry seedless. You can easily make your own. Pull raspberries through a sieve or cheesecloth. I am sure you can find recipes easily for it.

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    • on October 31, 2009

      Made this cake recipe as given & shared this wonderful tasting dessert with overnight company! Loved the flavor combo of chocolate, lemon & raspberry ~ Definitely worth making again for special company! [Tagged, made & reviewed in Please Review My Recipe tag]

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    • on October 10, 2009

      I'm sorry, but the seedless preserves tasted awful and ruined an otherwise delightful cake. I loved the cake flavor and frosting... but perhaps pureed raspberries, or jarred topping or even an extract-frosting mix next time. The preserves sounded like a good idea, but my entire family hated the raspberry-flavored preserve(though I even used a bit less and a good brand). It tasted like prunish-flavored jelly rather than the sweet, delightful taste of raspberries b/t the layers. Otherwise, great recipe!

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    • on June 30, 2009

      After I served this at a family gathering, My mother said it was the best cake she had ever had; and a couple others were fighting over who could take the last piece home.

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    • on April 16, 2009

      Delicious cake! It was my first time creating a layer cake, so I must confess that it was certainly not perfectly designed, but it was very tasty! I used black raspberry preserves, as I could not locate red raspberry without seeds at my grocery, and I was properly chastised ;) by the directions in advance to avoid the seeds :) It worked quite well- all of my guests loved it and asked when I would be making it again. So it sounds like I will have plenty of opportunities to practice making it look as good as it tastes. Thanks for sharing!

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    Nutritional Facts for Raspberry White Chocolate Cake With Lemon Buttercream

    Serving Size: 1 (135 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 463.4
     
    Calories from Fat 164
    35%
    Total Fat 18.3 g
    28%
    Saturated Fat 7.1 g
    35%
    Cholesterol 56.6 mg
    18%
    Sodium 293.0 mg
    12%
    Total Carbohydrate 72.4 g
    24%
    Dietary Fiber 0.5 g
    2%
    Sugars 60.8 g
    243%
    Protein 3.9 g
    7%

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