Posted by: pwhayes 07-02-99 4:58 AM
White Chocolate Raspberry Cake
Source: Southern living
3/4 cup apricot nectar
1 and 1/2 cups butter or margarine
1 ( 4 oz) white chocolate bar, broken up
4 large eggs, lightly beaten
1 1/2 cups buttermilk
1 tsp vanilla extract
1/2 teaspoon rum extract
3 and 1/2 cups all-purpose flour
2 and 1/4 cups sugar
1 and 1/2 tsp baking soda
1 (3.5 oz) can flaked coconut
White chocolate cream cheese frosting (see below)
2/3 cups seedless raspberry jam
Preheat oven to 350.
Bring apricot nectar and butter to a boil in a large saucepan over medium heat, stirring occasionally.
Remove from heat and add white chocolate, stirring until melted.
Gradually stir about one-fourth hot mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in buttermilk and extracts.
Stir together flour and next 3 ingredients in a large bowl; add white chocolate mixture, stirring until blended.
Pour batter into 3 greased and floured 9-inch round pans.
Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean.
Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
Spread White Chocolate Cream Cheese Frosting between layers and on top and sides of cake.
Spoon 1/2 cup raspberry jam on top of cake. Drizzle remaining jam down sides of cake. Store in refrigerator.
White Chocolate-Cream Cheese Frosting
1 (4oz) white chocolate bar
1 (8oz) package cream cheese, softened
1/2 cup butter or margarine, softened
6 and 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon apricot nectar
Melt white chocolate bar in a small, heavy saucepan over low heat; cool slightly.
Beat cream cheese and butter at medium speed with an electric mixer until smooth.
Add white chocolate, beating until blended.
Gradually add powdered sugar, beating until blended. Stir in vanilla and apricot nectar.