White Chocolate Raspberry Cake

Hope everyone had a Happy Halloween and didn't eat tooo much candy, I know I

DID! :-) I decided to make a cake that would be fresh and light, in comparison to

all the chocolate-ly candy we have all been eating the last few days!

Hope you all enjoy :-)

White Chocolate Raspberry Cake

Ingredients

Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 (1 ounce) squares white chocolate, chopped
• 1/2 cup hot water
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 1 cup buttermilk

Raspberry Mousse:

1 cup raspberry jam

2 cups whipped cream

Directions

Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
2. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
4. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.

Mousse:

1. Whip the whipping cream for about 5-6 minutes on med-high speed until it becomes light and fluffy.

2. Next add the raspberry jam, mix until combined.

3. Put the mousse in between the two layers of cake.

4. Whip extra whipped cream, to cover the cake. Top with white chocolate shavings.

Careful if you are using FRESH raspberry jam (like I did) the mousse will turn slightly

blue where it touches the cake. Just a weird chemical reaction!

My boyfriend's little sis had a Halloween Party! So many cute costumes!

Their Dad set up a zip-line for the kids!! hehe

Yes, we were lame and dressed up as ourselves that night!