Ice cream with peanut butter that is ideal! Combine with peanut butter cups for an even more delectable treat. No need for frying or eggs!
| Prep Time: | 1 hr |
| Cook Time: | 35 mins |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch layer cake |
Ingredients
- ¼ cup milk
- 12 ounces white chocolate, chopped
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup white sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- ¾ cup sour cream
- 1 ½ cups heavy cream
- ¾ cup fresh raspberries
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese
- ¼ cup unsalted butter, softened
- 6 ounces white chocolate, melted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
- Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
- Combine flour, baking soda, salt, and baking powder in a small bowl.
- Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don’t overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
- Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
- Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
- Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.
- To make chocolate curls: Warm a 6-ounce white chocolate bar with your hands so it’s soft. Take a sharp vegetable peeler and run it along the sides to make the curls. Store in the refrigerator or freeze.
- You can use frozen, thawed raspberries instead of fresh; save any juices. You can heat the reserved juices with a tablespoon of cornstarch in a saucepan to make a sauce to drizzle over the outside of the cake.
Nutrition Facts
| Calories | 777 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 29 g |
| Sodium | 325 mg |
| Sugars | 62 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with the frozen raspberries and it worked out just fine. The cake is delicious and I would have given it 5 stars except that it is pretty labor-intensive for a cake. If you have the time, though, it is worth it.