RASPBERRY WHITE CHOCOLATE CAKE

I love the combination of white chocolate and raspberries. This is a pretty cake and would be perfect for any special occasion. Of course, if you are like me, it is great anytime you are craving something sweet. Raspberry extract can be found in most grocery stores in the baking isle. You may garnish the top with fresh raspberries or white chocolate curls. Either way, your guests will thank you.

Cake
3 c. sifted cake flour (measure after sifting)
1 T. baking powder
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 c. granulated sugar, sifted
1 tsp. vanilla extract
1 T. raspberry extract
6 lg. egg whites, room temperature
4 ( 1 oz.) squares white chocolate, melted and cooled
1 c. milk

White Chocolate Frosting
6 (1 oz.) squares white chocolate
½ c. heavy whipping cream
¾ c. (1 ½ sticks) butter, softened
1 tsp. vanilla extract
1 T. raspberry extract
5 c. confectioners’ sugar, sifted
Red food coloring

Preheat oven to 325ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Resift the flour with the baking powder and salt. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract and raspberry extract on medium speed until light and fluffy. Add the egg whites in a slow, steady stream beating until well blended. Blend in melted chocolate. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: Microwave chocolate and cream in microwaveable bowl until chocolate is almost melted. Stir until chocolate is completely melted. Let cool completely. In large mixing bowl, combine the cooled chocolate mixture, butter, vanilla extract and raspberry extract with mixer on medium speed beating until smooth. Reduce the mixer speed to low and gradually add the confectioners’ sugar. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. Stir red food coloring into 1 ½ c. of frosting to make a light pink. Use the light pink for the filling. To complete cake: Spread the pink frosting between the layers and white frosting on top and sides of cake. Decorate with fresh raspberries or white chocolate curls.