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White Chocolate-Raspberry Cake

White Chocolate-Raspberry Cake recipe
photo by:kraft
This cake would make a spectacular presentation!
posted by
KB20041
on 2/10/2012
time
prep:
30 min
total:
1 hr 28 min
servings
total:
16 servings
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posted:
10/30/2008
I made this cake for Christmas two years ago and have been wondering what I should make this year. I will be making this again. when I did add the raspberries I created it to look like a wreath also using sliced almonds to decorate. It was pretty, but don't add the raspberries until just before serving otherwise they get too juicy and runny. The taste is so good and very pretty. Also the cake can be a little more dry like with any homemade cake, i added a little more jam. Do you think the chocolate in the cake is what can cause this bit of dryness? Just curious , bit i rate this highly.
posted:
7/17/2008
This cake is very good. I think I put more jam than it called for because it oozed out the sides and mixed in with the frosting. But it was pretty and tasted great. Also, the frosting was really runny. Mine ran a good bit. I certainly suggest chilling for a bit before frosting. Also, store in fridge until ready to serve.
posted:
5/19/2008
This is a great cake! I did make some changes after I read all the reviews. To the cake I added a 3/4 tsp. of almond extract. I let the cake cool and I split the layers. I made 1 recipe of frosting and I used 6 TBSP. of seedless raspberry jam. As I iced the cake I would put on the frosting then 2 TBSP of jam on each layer. I iced the top and sides of the cake enough to cover it and let it sit in the refrigerator overnight. The next morning I used the remaining frosting to finishing icing the top and sides of the cake. It was great and I will make this again.
posted:
5/1/2008
Loved it
posted:
3/24/2008
I made this recipe and it tasted awesome. Word to the wise is that if you live in high altitude it makes 3 layers with an 8" pan and probably a 9" also. I lost tons to spillage. Overall rave reviews. Will make again definitely.
posted:
3/9/2008
This was a good cake except it didn't mention that the frosting was a totally different recipe. I got a little confused when it came to frosting the cake so I just improvised with a regular whipped topping and it was still yummy.
posted:
1/28/2008
I read all reviews before making it - I added 3/4 teaspoon almond flavoring to the batter - I did not swirl the batter - I sliced the layers in half and made four layers - I doubled the icing recipe and I melted 6 tablespoons of seedless raspberry jam in the microwave and cooled it about 4 minutes and spread it on the layers so it seeped into the cake layers along with the frosting. Then I frosted the top and sides - I sifted the powdered sugar so there were no lumps at all! FABULOUS!!
posted:
1/16/2008
This was wounderful I plan on fixing it again for Valantines Day on daughters request. A definate keeper!
posted:
1/5/2008
I had to bake for MUCH longer than suggested time, but it was very good. I could not find fresh raspberries and had to use frozen ones on the top, which looked yucky. My mother put it in the fridge and said it tasted even better the next day, served cold.
posted:
12/17/2007
I suggest that you do not attempt to 'marble' the cake with some of the raspberry jam. I did and I think it messed up the baking. Also, don't do what I did and buy raspberry preserves instead of jam! Seeds aren't so good in your white chocolate cake.
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