Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. —Carol Gillespie, Chambersburg, Pennsylvania
Ingredients
- 1-1/2 cups butter, cubed
- 3/4 cup water
- 4 ounces white baking chocolate, chopped
- 1-1/2 cups buttermilk
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 3-1/2 cups all-purpose flour, divided
- 1 cup chopped pecans, toasted
- 2-1/4 cups sugar
- 1-1/2 teaspoons baking soda
- white chocolate cream frosting:
- 4 ounces white baking chocolate, chopped
- 11 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 6 cups confectioners' sugar
- 1 cup seedless raspberry jam, divided
Directions
- Preheat oven to 350°. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
- In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.
- Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.
- In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
- To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
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