White Chocolate-Raspberry Cake



1 (3-layer) cake

Recipe from

Southern Living


3/4 cup apricot nectar
1 1/2 cups butter or margarine
1 (4-ounce) white chocolate bar, broken up
4 large eggs, lightly beaten
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon rum extract
3 1/2 cups all-purpose flour
2 1/4 cups sugar
1 1/2 teaspoons baking soda
1 (3.5-ounce) can flaked coconut
2/3 cup seedless raspberry jam


Bring apricot nectar and butter to a boil in a large saucepan over medium heat, stirring occasionally. Remove from heat, and add white chocolate, stirring until melted. Gradually stir about one-fourth hot mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in buttermilk and extracts.

Stir together flour and next 3 ingredients in a large bowl; add white chocolate mixture, stirring until blended. Pour batter evenly into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Spoon 1/2 cup raspberry jam on top of cake. Drizzle remaining jam down sides of cake. Store in refrigerator.

Note: For testing purposes only, we used Ghirardelli white chocolate.

Cake may be assembled and frozen up to 1 month. Thaw overnight in refrigerator; add raspberry jam just before serving.