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You simply can’t go wrong with this beautiful White Chocolate-Raspberry Cake. Heat oven to 350°F. Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
In a large bowl, combine the heavy cream, milk, baking powder, and egg whites. Then, whisk in the vanilla extract, almond extract, and 1/2 cup of sugar. Using a rubber spatula, fold the flour mixture into the wet ingredients. Then, carefully mix in the raspberries.
Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using. Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
This pretty cake is awesome for any occasion but especially perfect for a baby or bridal shower. Pair it with white chocolate cream cheese frosting and fresh raspberry garnishes for a full raspberry and white chocolate effect. The combination of sweet and creamy with the tartness of the raspberries make this cake one to remember.
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