Recipes posted on November 23, 2010 12:54
one duncan hines vanilla cake mix 12 oz. raspberries (frozen can work, too)
Bake the cake mix as directed using two 9" round cake pans.
Cook the raspberries over medium heat until the liquid cooks to about 1/2. Set aside.
Using a vegetable peeler, scrape along a block of white chocolate to form curls and bits.
Chill this to make the chocolate easier to handle later.
Buttercream icing: 2 cups of egg whites one pound 8 oz. sugar 2 teasp vanilla extract
2 pounds unsalted butter, room temp. 10 oz. margarine, room temp.
Combine the egg whites and sugar in a bowl and heat over a hot water bath to 140 degrees
(the whites should feel warm to the touch and sugar should dissolve). Stir constantly with a
whisk to avoid cooking the eggs. Put the eggs in the bowl of a 6 quart electric mixer. Using the
whisk attachment, beat the whites at high speed until they form a meringue with stiff peaks.
Add the butter and margarine a little at a time until all is incorporated and the icing is smooth
and fluffy. Beat in the vanilla. Mix the raspberry sauce with 3 cups of this buttercream to use
as the cake filling.
After the cake has cooled, split each layer into 2 layers.....now having 4 layers of cake.
Place the first layer on a 10" cake board. Spread with 1 cup of raspberry filling.
Repeat with remaining layers....4 cake layers, 3 layers of filling.
Use the remaining vanilla buttercream to coat the cake. Take the chocolate curls and carefully
coat the outside of the cake with them. Chill. You can also add fresh raspberries for decor!