|
White-Chocolate Raspberry Cake
Ingredients:
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, softened
1/14 cup sugar
4 eggs
1/2 cup canola oil
1 1/4 cups milk
8 ounces white chocolate
3/4 cup raspberry preserves (optional - see note*)
Directions:
1. Preheat oven to 350 degrees. Spray a pan with cooking spray.
2. Mix together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar together. Beat the eggs into the butter mixture and mix in the oil and milk. Add the wet ingredients to the dry ingredients.
3. Melt the white chocolate (e.g., by microwaving it for 30 seconds, stirring and then microwaving it for another 30 seconds. Fold the white chocolate into the batter.
4. Spread half of the batter into the prepared pan. If using the preserves, drop the preserves by tablespoons on the batter, avoiding one inch around the edges. Pour the remaining batter over the preserves and gently spread the batter until smooth.
5. Bake for about 50-60 minutes or until done.
* While the raspberry preserves are great, beware that they can seep through the batter making it harder to remove the cake from a pan or from a bottom foil layer. For an easier recipe, omit the preserves. If using the cake-shaping strip and the preserves, after the cake is baked and cool, remove the strip, place a pan on the cake and invert the pan. Then remove the bottom foil layer, place a pan on the cake's bottom (facing up) again and invert the pan.
| 
