White Chocolate- Raspberry Cake

Categories: Cake, icings, torte

Ingredients

• 3/4 cup apricot nectar
• 1 1/2 cups butter or margarine
• 1 (4oz.) white chocolate bar, broken
• 4 large eggs, lightly beaten
• 1 1/2 cups buttermilk
• 1 Tsp. vanilla extract
• 1/2 tsp. rum extract
• 1/2 tsp. rum extract
• 3 1/2 cups all-purpose flour
• 2 1/4 cups sugar
• 1 1/2 tsp. baking soda
• 1 (3.5 oz.) can flaked coconut
• White Chocolate-Cream Cheese Frosting
• 2/3 cup seedless raspberry jam
• frosting:
• 1 (4oz.) white chocolate bar
• 1 (8oz.) pkg. cream cheese, softened
• 1/2 cup butter or margarine, softened
• 6 1/2 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. apricot nectar

Directions

1. 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 1/4 hot mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in buttermilk and extracts.
2. Stir together flour and next 3 ingredients in a large bowl; add white chocolate mixture, stirring until blended. Pour batter evenly into 3 greased and floured 9-inch round cake pans.
3. Bake at 350m degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Spread White Chocolate-ream Cheese Frosting between layer 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.

5. For frosting:

6. Melt white chocolate bar in a small heavy saucepan over low heat; cool slightly.
7. 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.

8. makes 5 cups

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