Dolce Mangia
Sweet Eats
Bride's Cake with Raspberry Filling and White Chocolate Frosting
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 oz) white cake mix
1 c whole milk
8 T butter, melted
3 eggs
2 t vanilla
White chocolate frosting (below)
1/4 c seedless raspberry jam
1 c fresh raspberries, rinsed and drained
 
Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour two 9" cake pans. Shake out excess flour. Set pans aside.
 
Place the cake mix, milk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of a bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter evenly into the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.
 
Bake the cakes till they are light brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of the cakes and invert the cakes. Then invert them again so they are right side up. Allow to cool completely (30 minutes or more.)
 
Prepare the white chocolate frosting.
 
Place one layer cake, right side up, on a serving platter. Spread the top with a thin layer of frosting and then spread the raspberry jam on top of the frosting one inch from the edge of the cake. Place the second layer on top of the first layer and frost the top and sides of the cake. Garnish the cake with fresh raspberries.
 
Place cake in refrigerator for 20 minutes for the frosting to set up. Serve. Store leftover cake in the refrigerator for up to a week.
 
White Chocolate Frosting:
 
6 oz white chocolate, coarsely chopped
8 oz cream cheese, softened
4 T butter, softened
1 t vanilla
2 1/2 c confectioners' sugar
 
Melt the white chocolate in a small saucepan over low heat. Remove the pan and let the chocolate cool.
 
Place the cream cheese and butter in a large mixing bowl. Beat on low speed for 30 seconds till well combined. Add the white chocolate and blend for 30 more seconds. Add the vanilla and confectioners' sugar and beat on low for 30 seconds. Increase the mixer speed to medium and beat till fluffy, about 1 minute.

Time: 2 hours   Serves 10-12

This recipe is from Anne Byrn's The Cake Mix Doctor. I have never had a bad recipe from thsi cookbook and I have used the book extensively. It can be bought at: http://www.amazon.com/Cake-Mix-Doctor-Anne-Byrn/dp/0761117199/ref=si3_rdr_bb_product
 
Home
About Dolce Mangia
Accoutrements
Appetizers
Breakfast
Cakes
Casseroles
Cookies
Chilis, Soups & Stews
International Flair
Meat and Seafood
Miscellaneous
Other Sweet Eats
Sides